Gluten Free Nifty Cake: Oat Flour Sponge Cake with Strawberries, Peaches and Whipped Cream

Gluten free sponge cake made with oat flour. It is delicious by itself or with fresh fruit and sweeten whipped cream. A cake for everyone, gluten sensitive or not. Cake recipe from Flavor Flours by Alice Medrich.

As I researching what type of cake to make for my dad’s Nifty Cake I tested this gluten-free sponge cake made with oat flour, from Alice Medrich’s Flavor Flours cookbook. This is a remarkable cookbook featuring new ways to bake with gluten-free flours. I love this cookbook because Alice Medrich is an expert at everything she does. I have learned a lot about gluten-free baking using this book. Her cookbooks are very reliable and the desserts are delicious.

Gluten free sponge cake made with oat flour. It is delicious by itself or with fresh fruit and sweeten whipped cream. A cake for everyone, gluten sensitive or not. Cake recipe from Flavor Flours by Alice Medrich.
Oat Flour Sponge Cake

Gluten free sponge cake made with oat flour. It is delicious by itself or with fresh fruit and sweeten whipped cream. A cake for everyone, gluten sensitive or not. Cake recipe from Flavor Flours by Alice Medrich.

 

The Oat Flour Sponge cake was so good and worked beautifully with the strawberries, peaches and cream I decided to share two versions of Nifty Cake.  Sponge cakes are drier than butter cakes but the added fruit and cream help keep it moist. Ms. Medrich even has a very similar version of strawberries and cream cake in Flavor Flours using this sponge cake as the foundation.

Gluten free sponge cake made with oat flour. It is delicious by itself or with fresh fruit and sweeten whipped cream. A cake for everyone, gluten sensitive or not. Cake recipe from Flavor Flours by Alice Medrich.

Want to learn about my story about my dad and how this cake came to be? You can read my post and get the Nifty Cake recipe using all-purpose flour here.

Gluten Free Nifty Cake: Oat Flour Sponge Cake with Strawberries, Peaches and Whipped Cream

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

6-8 servings

Gluten Free Nifty Cake: Oat Flour Sponge Cake with Strawberries, Peaches and Whipped Cream

Gluten Free Nifty Cake is a sponge cake made with oat flour and adorned with strawberries, peaches and whipped cream. It is a versatile cake that can be dressed up or down depending on the occasion. It is a delicious sponge cake that everyone, with or without a gluten restrictive diet, will enjoy.

The sponge cake portion of the recipe is from "Flavor Flours" by Alice Medrich, and is a great gluten free substitute whenever you want a sponge cake.

Ingredients

    Oat Flour Sponge Cake
  • 3 Tbl clarified butter or ghee
  • 1 cup /100 grams oat flour
  • 2/3 cup / 130 grams sugar
  • 4 large eggs
  • 1/8 tea Kosher salt
    Fruit Filling and Decoration
  • 8 oz strawberries
  • 1/2 ripe peach
  • 1/4 cup best quality strawberry or peach jam
  • Extra strawberries and peaches to decorate the cake as you wish
    Whipped Cream
  • 1 - 2 cups of heavy whipping cream
  • 1 - 1/2 tea pure vanilla extract
  • 2 to 3 tea sugar

Instructions

    Oat Flour Sponge Cake
  1. Pre-heat the oven to 350 degrees Fahrenheit/ 175 degrees Celsius/ Gas Mark 4 and position the rack to the lower third of the oven.
  2. Prepare an 8" by 3" cake pan or an 8" spring form pan by lining the bottom of the pan with parchment paper.
  3. Make the clarified butter: heat the butter in a sauce pan until hot and bubbly. Continue to cook until the foam subsides. Turn off heat and pour the butter through a fine mesh strainer lined with cheese cloth into a small, 4-5 cup capacity, microwave safe bowl and set aside.
  4. Sift then measure the oat flour. Place the oat flour into a medium bowl and add 2 tablespoons of the sugar. Thoroughly whisk them together and to remove any clumps.
  5. In the bowl of a stand mixer, add the remaining sugar, eggs, and salt. Using the whisk attachment of your mixer, whip the egg and sugar on high speed until the batter is light and fluffy. Depending on your mixer it could take about 4-5 minutes, longer if you are using a hand held mixer. Visual clues that the batter is ready: the batter will be very fluffy and a light yellow, the volume will have tripled in size, and distinctive well defined streak marks from the whisk attachment will be visible.
  6. Right before the egg/sugar mixture is finished being whipped, heat the butter in the microwave until hot, careful to prevent the butter from bubbling.
  7. Remove the bowl with the eggs and sugar from the mixer and sift the oat flour into the bowl in three increments. Gently fold the batter between each addition, careful not to deflate the batter. Once the flour is barely folded into the mixture add a quarter of the batter into the bowl with the butter. Fold the mixture until the butter is thoroughly blended into the batter.
  8. Add the buttered batter into the remaining batter and gently fold until just blended.
  9. Pour the batter into the prepared cake pan and bake for 30 to 35 minutes and golden brown on top. A toothpick inserted in the center will come out dry and clean.
  10. Put the cake pan on a cooling rack and run a knife around the edge of the pan to loosen the cake from the sides.
  11. Allow the cake to cool slightly in the pan. Invert the cake out of the pan and peel off the parchment paper. Turn the cake right side up, and put the cake back on the cooling rack. Leave alone to completely cool.
  12. You can bake the cake in advance of preparing the whole cake with frosting and fruit. Once the cake is cool, keep the cake air tight, wrapped in plastic wrap.
    Fruit Filling
  1. Wash and dry a half pound of strawberries. Remove the stems and cut into bite size pieces. Place the prepared strawberries in a small bowl. Cut one peach in half and remove the pit. Peel one of the peach halves then cut into bite size pieces. Place the prepared peaches into the bowl with the strawberries. Gently mix the fruit until evenly combined.Set aside.
    Whipped Cream Frosting
  1. Before mixing place the bowl and beaters in the freezer for 10 to 15 minutes to chill.
  2. If you plan on frosting the whole cake you will need 2 cups of heavy cream. If you only want to have frosting in the middle use a cup of heavy cream.
  3. For two cups of cream: Add the heavy cream and vanilla to the chilled bowl and beat until soft peaks have formed. Add 3 teaspoons of sugar to the cream and beat until stiff peaks have formed, being careful not to over-beat the cream. You do not want it to start looking like butter.
    Putting it all together
  1. Cut the Oat Flour Sponge in half horizontally to create two layers of cake. Set the bottom cake layer on a serving plate and the top layer on a flat bottomed plate, or rimless cookie sheet. (See Notes)
  2. Depending on how you are going to frost the cake will determine the amounts of cream to use. Add one cup of the whipped cream if you are only using the whipped cream frosting in the middle cake layer. Use a third of the whipped cream if you are planning to frost the entire cake with the whipped cream. Use one cup for each layer if you are not frosting the side of the cake.
  3. On the bottom cake layer, spread the jam to a smooth and even layer across the cake. Add the whipped cream on top of the jam and cake.
  4. Spread the whipped cream evenly across the cake then add all of the cut up fruit. Press the fruit evenly into the whipped cream to make it smooth.
  5. Carefully slide the top cake layer on top of the the fruit layer and evenly line up the sides. If you are planning on frosting the whole cake spread a thin layer of the whipped cream around the top and sides of the cake, crumb layer, to create an even and smooth surface for the remaining whipped cream. Frost top and sides of the cake with the remaining whipped cream then decorate the cake with the fruit as you please.
  6. If you are not frosting the whole cake, add the remaining whipped cream to the top and spread the whipped cream across the top. Decorate the top of the cake with fruit.
  7. This cake should not be made too far in advance as the whipped cream will not hold for a long time and the cake will get soggy. Keep the cake refrigerated until ready to serve. Take the cake out of the refrigerator 15 minutes before serving to get rid of some of the chill.
  8. The cake without the fruit and whipped cream will last for a couple of days on the counter tightly wrapped in plastic wrap.

Notes

There are many different ways to slice cake layers in half horizontally and different tools you could buy. I cut cake layers using a ruler, toothpicks and a long serrated knife. I am not brave enough to eyeball it because it is so difficult to cut anything level. First, cut a small vertical mark on the side of the cake. This mark will be your guide to evenly line up your layers. Measure with a ruler the middle point around the side of the cake, inserting a toothpick every 3 inches all the way around.the circumference of the cake. Put one hand gently on top of the cake with the other hand working the knife.Holding the knife parallel to the counter, rest the middle of a long serrated knife against the top of the toothpicks and make a cut, or score, around the circumference of the cake. Use the hand on the cake to turn the cake as you cut. Continue to cut in a circle around the edge of the cake, focusing your eye on the tip end of the knife. It helps keeping the knife level. Cut your way around the cake, gradually cutting toward the middle and then all the way through.

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