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This gluten free snowball cake is an excellent various to conventional British Christmas fruit cake and excellent for different winter celebrations and birthdays.
With layers of gluten free vanilla sponge, white chocolate buttercream and raspberry jam encased with extra buttercream and a dusting of coconut. Such a scrumptious flavour mixture!
I’m not a fan of conventional Christmas cake as I don’t like fruit cake (though in case you are a traditionalist, you could find my gluten free Christmas cake recipe right here), so this fluffy sponge cake is true up my avenue.
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Is This Cake Difficult To Make?
So far as celebration muffins go, that is truly a lot simpler to make than you’ll assume. Utilizing my actually easy Victoria Sponge Cake recipe as the bottom, to provide that fluffy sponge, which is a cake completely anybody can bake.
The white chocolate buttercream ought to be easy too, following my directions under (tailored from a Sally’s Baking Habit recipe). And for those who’ve zero adorning abilities don’t worry! The coconut collar means it doesn’t matter in case your icing isn’t easy.
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What Did You Use For the Snowballs?
I used the Schär CoCos, which labored completely. When you can’t pay money for them, you could possibly have enjoyable making a festive scene as a substitute or use some cake toppers. I additionally gave it a spritz of edible glitter (which you should purchase in most supermarkets), to provide it a beautiful shimmer.
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Gluten Free Snowball Cake Recipe
This scrumptious gluten free snowball cake will serve about 10-12 folks, relying how massive you narrow the slices. You probably have any leftover cake, wrap in clingfilm and freeze on the day. Then defrost and revel in as and if you fancy a slice.
Any questions while you’re making it, please do message me on social media (@myglutenfreeguide) or e-mail me at laura@mygfguide.com.
When you get pleasure from this gluten free snowball cake, please do depart a assessment on the recipe card under. It makes a world of distinction to me :). And you may as well share photographs of your house creations in my Cooking Membership on Fb.
Get pleasure from! Laura xxx
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Yield: Serves 10-12
Gluten Free Snowball Cake
Prep Time:
10 minutes
Cook dinner Time:
25 minutes
Further Time:
2 hours
Complete Time:
2 hours 35 minutes
A showstopper that’s the excellent various to conventional Christmas cake or an exquisite winter celebration cake. Layers of gluten free vanilla sponge, raspberry jam and white chocolate buttercream, completed with a coconut collar. Scrumptious!
Components
For the vanilla sponge cake:
- 6 massive eggs
- 390g unsalted butter (softened) or Stork baking unfold
- 390g caster sugar
- 390 gluten free self elevating flour
- 2 tsp baking powder
- 1 tsp xanthan gum
- 2 tbsp milk
- 1 tsp vanilla bean paste or vanilla extract
For the white chocolate buttercream:
- 220g white cooking chocolate (use a great high quality selection like Callebaut if potential)
- 290g unsalted butter
- 300g icing sugar (confectioners sugar)
- 70ml double cream (heavy cream)
- 1 tsp vanilla bean paste
- Pinch of Maldon salt (sea salt flakes)
Others:
- 6 tsp raspberry jam
- 50-80g dessicated coconut (relying on how densely you coat the cake)
- 10-12 Schar CoCos or different ornament for the highest
Directions
- First make the sponge cake. Line 3 20cm cake tins (base and sides) with non stick baking paper and preheat your oven to 180C (fan).
- Cream (combine) the butter and caster sugar collectively in a stand mixer bowl with paddle attachment for a few minutes (if you do not have a stand mixer, this will all be accomplished by hand, you will simply must work your arm muscle mass!), till pale and easy.
- Incorporate the eggs, one after the other. then add the vanilla.
- Sift within the gluten free self elevating flour, baking powder and xanthan gum. Progressively combine into the butter/sugar/vanilla/eggs, till you could have a easy and thick batter. Add the milk and blend once more till easy.
- Break up the batter evenly between the three ready cake tins, degree the tops with an angled spatula and bake for 25-Half-hour (or till baked via, you may check the centre with a toothpick – if it comes out clear, it’s baked, if it has liquid on it, give the muffins one other 5 minutes).
- As soon as bake, fastidiously tip the sponges out of their tins, take away the baking paper and depart to chill fully.
- When cooled you can begin on the buttercream. First soften the white chocolate within the microwave – I do that in 30 second blasts, stirring in between every, till it has simply melted. Then put aside to chill (as for those who add it to the buttercream whereas heat, it’ll soften the butter an excessive amount of and make adorning difficult).
- In the meantime, add the softened butter to a stand mixer with paddle attachment and blend for a couple of minutes. It ought to change from yellow block type to a paler, easy consistency.
- Sift within the icing sugar and use a spoon to include it, earlier than including the vanilla and beating once more with the paddle attachment till easy. Then pour within the COOLED white chocolate and blend for a minute till you could have stunning easy and creamy buttercream.
- Lastly add the double cream and pinch of sea salt and blend for an extra 1 minute solely. Then you’re prepared to begin assembling the cake!
- Place a small dab of buttercream on the centre of your cake stand or serving plate, to safe the bottom sponge, then place the primary sponge on high. Pipe or spoon a few fifth of the buttercream onto the sponge, piping a border a few cm in from the sting of the sponge to carry the jam.
- Spoon 3 tsp of jam onto the buttercream and unfold to the within edges of the piped buttercream circle, so you have a pleasant jammy pool. Then place a second sponge on high. Repeat with buttercream and jam, then add the ultimate third sponge on high.
- Pipe the remainder of the buttercream onto the highest and sides of the cake, then use a palette knife or cake scraper to easy it out into a good layer. The entire cake ought to be coated.
- Place a big plate or tray beneath your cake stand whilst you fastidiously press the dessicated coconut onto the perimeters (not the highest) of the cake. The tray with catch any coconut that falls off, so you may scoop and reuse/not make an enormous mess in your kitchen flooring! Hold going till you could have a good coating of coconut throughout the perimeters of the cake.
- To complete, high with CoCos or the decorations of your alternative. The serve instantly or refrigerate till wanted (if chilling, take the cake our of the fridge an hour earlier than serving).
Notes
You can also make the sponges a day prematurely if you need, merely enable to chill them wrap in cling movie till you’re able to assemble. Alternatively, you can also make all the cake prematurely and refridgerate for as much as 24 hours earlier than wanted.
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For extra festive gluten free recipes, why not attempt one among these:
Get pleasure from! Laura xxx
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