Individual Sandwich Cakes with Tropical Fruit
Ingredients
- For the sponge cakes
- 1 cup Avocados (mashed)
- ½ cup sugar ( or Agave Syrup)
- 1 tsp vanilla extract
- 4 Tbsps Cider vinegar
- 1.333 cups gluten-free all purpose flour (sifted)
- 1 Tbsp Corn starch
- ¼ tsp Baking powder
- 4 tsps baking soda
- For the passion fruit cream
- 1 cup Coconut cream ( top from full fat can)
- 0.333 cup powdered sugar (sifted)
- 1 tsp Vanilla
- 2 Passion fruit (halved)
Preparation steps
For the sponges: Preheat the oven to 350F Grease eight individual non-stick sponge pans with a little of the margarine or spray with non stick
Cream together avacado with the sugar and vanilla extract in a large mixing bowl until thick, pale, and fluffy.
Mix cider vinegar and 4 teaspoons of baking soda together. Then mix one tablespoon at a time, into the creamed avocado mixture. Fold through the flour and cornflour until you have a smooth batter.
Divide the batter between the pans and bake for 20 - 25 minutes until golden, risen, and a cake tester comes out clean from their centres. Remove to a wire rack to cool.
For the passion fruit cream: Whip the coconut cream with the icing sugar and the vanilla in a mixing bowl until thick and softly peaked.
Once the sponges have cooled, turn them out from their pans. Spread half of them with the cream before sandwiching against the remaining sponges.
