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Cream cake without flour - sponge cake with passion fruit - gluten free

5 from 1 vote
Cream cake without flour - sponge cake with passion fruit - gluten free - Passion fruit sponge cake gluten free - sponge cake with passion fruit - gluten free - baking without flour, cake without flour - use pudding powder instead of flour
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Our gluten free sponge cake recipe for simple cream cake without flour as a light cake with vanilla pudding. Sponge cake with passion fruit and peach tasting gluten free as a delicious summer cake. Cake without gluten as cream cake and cream cake with fruit.
Waiting Time 8 minutes
Baking time 20 minutes
Total Time 28 minutes
Course Cakes, muffins, brownies & co
Cuisine German
Servings 24 portions
Calories 222 kcal

Equipment

  • 1 stand mixer
  • 1 springform pan square
  • 1 dough scraper

Ingredients
 
 

Cake base

  • 111 g vanilla pudding powder for cooking
  • 125 g sugar
  • 150 ml oil (neutral, e.g. sunflower oil)
  • 3 eggs
  • 16 g baking powder

Cake topping

  • 960 g peaches
  • 800 g whipped cream
  • 32 g whipping cream stabilizer
  • 300 ml passion fruit juice
  • 72 g vanilla sauce powder without cooking

Recipe-Instruction
 

Bake cake base

  • Preheat oven to 180 °C.
  • Beat the eggs and sugar until foamy, then slowly add the oil.
    125 g (⅔ cups) sugar
    3 eggs
    150 ml (⅔ cups) oil (neutral, e.g. sunflower oil)
  • Add baking powder and vanilla powder (for cooking) as powder by the spoonful. Powder residue from the edge and whisk for one minute. Start 1 minute timer here
    16 g (4 tsp) baking powder
    111 g (5 cups) vanilla pudding powder for cooking
  • Spread the dough evenly in a square springform pan lined with baking paper and bake at 180 °C or 20 minutes. Then let cool and remove the baking paper. Start 20 minutes times here
    Cream cake without flour - sponge cake with passion fruit - gluten free - Passion fruit sponge cake gluten free - sponge cake with passion fruit - gluten free - baking without flour, cake without flour - use pudding powder instead of flour

Peach passion fruit cream topping

  • Drain peaches and cut into small pieces.
    960 g (35 oz) peaches
  • Whip the cream with cream stiffener until stiff and spread 1/5 of the cream directly on the cake base.
    800 g (28 oz) whipped cream
    32 g (2 tbsp) whipping cream stabilizer
  • Now spread the peach pieces on top of the cream and then spread with the remaining cream, creating a smooth surface.
  • Mix cold passion fruit juice with vanilla sauce powder (without boiling) for 2 minutes. Start 2 minutes timer here
    300 ml (1.27 cups) passion fruit juice
    72 g (⅓ cups) vanilla sauce powder without cooking
  • Spread the passion fruit mixture on the cream and then refrigerate for two hours. Then the cream is even nicer cooled through. Start 120 minutes timer here

Notes

You can also use orange juice instead of passion fruit juice. For the topping, you can also use fresh strawberries instead of peaches. Have fun with your own creation.

Nutrition

Nutrition Facts
Cream cake without flour - sponge cake with passion fruit - gluten free
Amount Per Serving
Calories 222 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Trans Fat 0.04g
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Cholesterol 46mg15%
Sodium 144mg6%
Potassium 143mg4%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 20g22%
Protein 2g4%
Vitamin A 482IU10%
Vitamin C 6mg7%
Calcium 78mg8%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword birthday cake, bread without flour, cake without yeast, cream cake, creamy cake, fruity cake, peach cake, pudding cake, sheet cake, soft cake, sponge cake
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