Gluten-Free Sponge Cake + Strawberry Chia Jam

This light, moist gluten-free sponge cake makes a delicious afternoon tea treat with a cup of Bodhi tea. The healthy homemade strawberry chia jam is loaded with antioxidants, vitamin C, and fibre, and it's free from refined sugar.

Gluten-Free Sponge Cake + Strawberry Chia Jam

3/4 cup gluten-free flour
40g oat flour
1 1/2 tsp baking powder
1/4 tsp cream of tartar
2 Tbsp organic sugar
1/4 cup olive oil
3 organic egg yolks
5 organic egg whites
1/2 cup raw honey or maple syrup
JAM:
1 cup diced strawberries
1 Tbsp raw honey or pure maple syrup
1 1/2 Tbsp chia seeds
CREAM:
1 cup organic whipping cream
1/2 tsp vanilla

2 tsp raw honey or pure maple syrup

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Method:

1. Preheat your oven to 160*C and line two round baking tins with baking paper.
2. In a large bowl whisk together olive oil, egg yolks and honey until well combined.
3. Shift in gluten-free flour, oat flour and baking powder and combine.
4. In another bowl whip egg whites with cream of tartar until you get soft peaks forming. Add in the sugar and continue whipping until firm peaks form.
5. Gently fold in 1/2 of the egg white mixture into the yolk mixture with a spatula, and then gently fold in the remaining.
6. Pour mixture into your baking tins and place in the oven for 30 minutes, or until golden brown and a skewer comes out cleanly from the centre. Allow your cakes to cool completely before assembling.
7. While your cake is cooking make the jam by pulsing your strawberries and honey in a food processor until you have a chunky puree. Transfer mixture to a small saucepan over medium heat and add the chia seeds, stirring often until you have a thick consistency. Transfer your jam to a small bowl and put in the fridge the cool.
8. Whip the cream with vanilla and honey until firm. Keep in the fridge until you are ready to use it.
9. Once your cake has cooled, top one cake with all the strawberry jam and 1/2 of the cream, then add the second cake and top it with the remaining cream and decorate with halved strawberries. This cake keeps well in the fridge.

TEA PAIRING: This beautiful sponge cakes pairs perfectly with a pot of Bodhi Organic Black BeauTEA (French Earl Grey), HonesTEA (English Breakfast), or Masala Chai.

Recipe by naturopath Lisa Guy.