Gluten Free Golden Gaytime Cake

Gluten Free Golden Gaytime Cake



So Tinman and his Golden Gaytime cake have been setting Instagram and Pinterest alight lately. Unfortunately, his recipe is gluten-filled, and no-one has yet attempted a gluten free version. Well I did, and it turned out significantly better than Tinman's cake (which doesn't appear to have a trace of honey anywhere, inexplicably) and I would recommend my recipe over his, personally. 

But this isn't Cupcake Wars.

You have a choice to make before you begin the cake. You can purchase gluten free biscuits from Woolworth's or Coles, and crush them for the outside of the cake, or you can make your own. There are positives and negatives to both. Making your own takes longer, and is much less convenient, but they taste better than store bought cookies.

If you buy your own biscuits, may I suggest Coles Gluten Free Anzac Biscuits. They have a delicious flavour and really add another element to the cake. Any plain, sweet gluten free biscuit will do though!

Whatever route you decide, this recipe is guaranteed to delight. I have switched the butter cake with a sponge, because sponge cake is just better, and I made it for my Grandma's 90th birthday, so the idea of a heavy cake with heavy icing didn't appeal. 

You can start making the biscuits a day before, and refrigerate the dough overnight, which is what I did, or you can do it on the day. The refrigeration allows the flavours in the dough to develop (apparently), and I did notice a difference in texture and taste between those I cooked straight away, and those I cooked the day after. Day after were more dense and the honey really came out.

Ingredients:

Cookies:
1/2 cup shortening, softened and chopped roughly
1/2 cup honey
1/2 cup white sugar
2 cups gluten free flour (all purpose or your own mix. If there's no xantham gum in your mix, add half a teaspoon)
1/2 tsp baking soda
1/2 tbs vanilla
2 eggs

Cake:
1 cup white sugar
3 tbs water
4 eggs, separated
1/2 tsp vanilla
1 1/2 cups cornflour (gluten free)
1 tsp baking powder (gluten free)
1/2 tsp salt

Filling:
115g butter, softened, chopped
2 cups icing sugar
4 tbs Top n Fill caramel

Icing:
190g butter, softened, chopped
2 cups icing sugar
4 tbs milk
4 tbs cocoa powder

Method:

Cookies:
1. Preheat oven to 180 degrees celsius (160 fan forced)
2. Cream the sugar, honey, and shortening together in mixer until wet and sticky, about 5 minutes on high speed
3. Add eggs individually, beating well after each addition. Add the vanilla
4. Combine flour and baking soda in a bowl and mix well. Add flour to the wet ingredients gradually, beating on medium until combined. You won't be able to knead the dough, it will be too sticky, but it shouldn't be so wet that it falls off the back of a spoon. If it's too wet, add flour by the tablespoon. Too dry, add milk by the tabelspoon.
5. Refrigerate dough until firm, about half an hour
6. Dollop tablespoon portions of the dough on a baking sheet on a tray, flattening slightly. They will spread out alarmingly so leave enough room.
9. Bake for 12-15 minutes, until, golden. Cool on the tray for 5 minutes then transfer to a rack.

Cake: 
1. Preheat oven to 180 degrees celsius (160 fan forced)
2. Line 2 spring form pans with baking paper
3. In a saucepan place the sugar and the water, and bring to a boil, sitrring every now and then to dissolve the sugar
4. Beat the egg whites with a mixer until stiff. Beat hard on a high speed
5. Slowly drizzle the sugar mixture in with the mixer running on a medium setting. Beat hard for 3 minutes, then add the egg yolks and vanilla and beat until combined.
6. Sift cornflour and baking powder and salt, and carefully fold in to the egg mixture. Watch this video for a bit of instruction. You want to make sure there are no visible pockets of flour, but don't disturb the egg mixture too much or it will collapse
7. Bake for 18-20 minutes. Drop the pans heavily on the counter when they are done to stop them deflating (google that if you're unsure). Turn cakes on to baking paper to cool

Filling:
1. Beat butter in a bowl with electric mixer until pale, add caramel and beat until combined
2. Beat in sifted icing sugar
3. If the mixture is too firm add milk by the tablespoon to soften. If too wet, add more icing sugar

Icing:
1. Beat butter in bowl with electric mixer until pale
2. Beat in sifted icing sugar, milk, and chocolate until combined

Assembly:
1. Take one of your sponge cakes and flip it, so the top is on the bottom and the smooth bottom is facing up. IMPORTANT: Place the cake on whatever you plan to serve it on. It is difficult to lift and move a gluten free sponge cake once you've already filled and iced it
2. Spread the caramel filling on top of the cake to desired thickness. I spread it about 1cm thick, but you can vary this depending on your taste
3. Crush your biscuits. You cna crush them any size, it depends on your preference. Spread a small amount on top of the caramel filling, enough to provide a slight crunch when you bite in
4. Place the second sponge on top of the first, with the bottom facing up again
5. Ice the outside of the cake with the chocolate buttercream icing. See this link for instructions. Spread the outside first, spinning the cake as you go. It helps to have the cake close to your eye-line and on something that is easy to turn (I just used the cake stand I was presenting it on). Fill in all the gaps and make it nice and smooth with a spatular, knife, or Mike Elder if you can get hold of him
6. Adding the biscuits is the hard and fun part. Make sure they're crushed, they don't look as good if you just place them on the cake fully formed. Sprinkle them over the top, and then grab a handful and gently massage them in to the sides, cleaning up as you go. It's a long process, but tilting the cake can be an exercise fraught with danger and isn't advisable
8. Serve :) 

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