Gluten Free Layered Cake / Soufflé Cheesecake + Chocolate Whipped Cream

Directions

PREPARE THE CAKE BATTER:

1. Pre-heat your oven to 180C (356F).
2. Separate your eggs and pop your egg whites in the fridge for the time being (it’s supposed to help the whipping process). Note: make sure the bowl you’re using for your egg whites is very clean as any spot of grease can ruin a meringue. A good way to ensure this is to wipe your bowl with a sheet of kitchen towel and some lemon juice or vinegar. Also it’s best to use a metal or glass bowl rather than plastic.
3. Combine the cream cheese, butter and milk into a bowl and gently melt by placing a bowl over a pan of boiling water and stirring constantly. Or you can use the microwave, heating it up for 5-10 seconds at a time and taking it out each time to stir.
4. Sift the flour into it and mix well. I’m using Doves Farm gluten free self-raising flour, but if using a plain blend, add a bit of baking powder to compensate (about 3/4 to 1 teaspoon).
5. Then stir in the egg yolks.

WHIP THE EGG WHITES + FOLD IN:

1. Take your egg whites out of the fridge and prep the paddle attachments of your electric mixer by wiping them with a kitchen towel and a bit of lemon juice or vinegar.
2. Beat on medium/low speed and once you reach quite a foamy consistency (see picture collage above), add half of the sugar. Then carry on mixing and once the sugar has dissolved, slowly add the rest of it.
3. Keep on mixing until you reach a smooth creamy consistency that forms soft peaks.
4. Add the meringue into your cake batter and fold it in gently using a spatula.

BAKE YOUR CAKE:

1. Grease a large deep baking dish and lay a sheet of baking paper at the bottom to prevent your cake sticking. We want this cake to be thin, about 1-2 centimetre thick. Note: I used a 18cm x 28cm dish.
2. Pour your cake batter in and gently spread it evenly with a spatula.
3. Bake in a pre-heated oven (180C / 356F) for 20-25 minutes, until the top turn a nice golden colour. To check if it’s fully cooked, poke the centre of your cake with a metal skewer or knife; if it comes out clean, it’s ready! If not, cook a little longer.
4. Let your cake cool down completely.

ASSEMBLE YOUR LAYERED CAKE:

1. Make the whipped cream: add all the double cream, icing sugar, cocoa powder and vanilla into a mix bowl and beat on low/medium speed until thick.
2. Flip your cake upside down into a plate and carefully unpeel the baking paper and flip it back.
3. With a serrated bread knife, straighten up the edges by cutting out any damaged bits. Then cut the cake into 3 equal parts. You can use a ruler to be exact.
4. Spread an even layer of whipped cream onto one cake slice, then add another cake slice on top and press very gently to secure it. And so one with the rest, leaving enough whipped cream for the top.
5. Then wrap it up in foil or cling film and refrigerate for a couple of hours.
6. Finally, you can clean up your layered cake by cutting the edges with a serrated bread knife. Then cut into portions and serve with a dusting of cocoa powder on top using a sieve.