This is a very simple sponge cake recipe. The recipe can be prepared a week before and then kept in the freezer. Then the cake or cupcakes could simply be eaten as is. They are so light! Or, to make them more extravagant, dress them with double cream (which in our house we consider as fat, choose a brand that labels the fat content at about 51% or more – if you can find it) or a processed mixture of double cream and berries. To make the cakes pictured, I had a girlfriend help me make some cool fondant crossfit equipment. The fondant toppers were simply to look at and were not encouraged for paleo consumption.
CrossFit Victoria cupcakes
250g organic free range eggs, beaten (about 4 – 5 lg. eggs)
1 tsp vanilla extract
2 Tbsp almond milk
250g organic butter slightly melted or in warm weather room temperature
250g 1 mashed banana and agar nectar combined
225g almond meal
1 tsp guar gum
1 1/2 tsp gluten-free baking powder
30g coconut flour
Preheat the oven to 195°C /175°C fan/Gas 5. If using two traditional sandwich tins (20cm) grease them and line the bases with baking paper. If using cupcake tins, consider the environment and use silicon pattypans that can be washed and used over again.
Blend the eggs, vanilla and milk together with a fork in a small bowl.
Using a hand-held electric mixture on a high setting, cream the butter (about 3 mins) in a large bowl. Then gradually add the banana and agar nectar continuing to mix with the mixer. Next, gradually add the eggs, vanilla and milk mixture on a medium setting, mixing well between each addition. Don’t worry if it curdles slightly, just turn the mixer up to a high setting again. This will be fine in the cakes.
Sift together the almond meal, guar gum, baking powder and coconut flour. Then using a large metal spoon fold the wet and dry ingredients together (fold gently, so you don’t knock the air out).
Spoon the mixture into the prepared tins, smoothing to the edge with the back of a dessert spoon. Try to keep the cakes the same size. Bake for about 20mins checking from 15mins depending on your oven. You will know they are ready when they are golden and they shrink from the sides of the tin.
Remove the baked cakes from the oven and cool in the tins for 10 mins before turing the cakes onto a metal cooling rack. Leave the paper or silicon wrapping on them as this will stop them from shrinking.
Optional – Prepare the cream mixture by processing together in a blender one tub of double cream (with the most fat content you can find) and 3 punnets of strawberries or other fruit in season. Just prior to serving, once the cakes are completely cool, smooth evenly the cream on top of the individual cupcakes or one sponge cake. On top of the sponge cake carefully place the other sponge cake on top and press down lightly to join the two. Dust with organic coconut desiccated and serve.