- 5 eggs, separated
- 150ml pure maple syrup
- 400g light sour cream
- 1 cup (150g) gluten-free flour
- 2 tsp gluten-free baking powder
- 250g raspberries, plus extra, to serve
- Basil leaves, to serve
- 500g light sour cream
- 2 tbs pure maple syrup
- 1 tsp vanilla extract
If you have two 18cm cake pans, you can speed up the baking process. But however you do it, you certainly won’t regret making this showstopper when you bring it to the table.
Preheat the oven to 180°C. Grease an 18cm round springform cake pan and line the base and side with baking paper. Place the egg yolks and maple syrup in a large heatproof bowl over a saucepan of gently simmering water and, using handheld electric beaters, beat until light and fluffy. Remove from the heat and stir in the sour cream. Sift over the flour and baking powder, then fold until combined.
Place the eggwhites in a clean bowl and, using a balloon whisk, whisk to stiff peaks. Fold one-third of the eggwhite into the egg yolk mixture to loosen, then fold in the remainder. Spread the base of the prepared pan with 2cm batter, then scatter over 50g raspberries. Bake for 15 minutes or until a skewer inserted into the centre comes out clean. Turn out onto a wire rack to cool completely. Repeat the process with the remaining batter and raspberries, re-lining the pan each time, to make 5 cakes.
For the icing, place the sour cream, maple syrup and vanilla in a bowl and beat until combined. Place one cake on a serving plate and spread with icing, then top with a second cake. Repeat process with the icing and cakes, then thinly spread the remaining icing around the outside of the layered cake. Top with extra raspberries and basil leaves to serve.
Recipe extracted from Feel Good Food by Valli Little published by ABC Books RRP $39.99
Available at ABC Shop online.
Recipe: Valli Little