Making this bake free from gluten and dairy wasn't too complex. I used my usual favourite gluten-free flour - Dove's Farm, this time in the plain variety, and added 1/2 tsp of Xantham Gum. A gluten-free cake batter needs to be slightly wetter than its gluten alternative so I added a little milk. To make it dairy-free simply use dairy-free spread in place of butter, and your choice of almond or rice milk in place of regular milk.
For the cake:
10 large eggs, separated
100g unsalted butter / dairy-free spread
150g caster sugar
1 large lemon, zest only
1 tsp vanilla bean paste
150g gluten-free plain flour
1/2 tsp Xantam gum
2 tbsp milk / dairy-free alternative
oil, for greasing
6 tbsp apricot jam
For the chocolate glaze
50g unsalted butter / dairy-free spread
1 tbsp golden syrup
1 tbsp rum
1 tsp vanilla paste
75g plain chocolate (36% cocoa solids), finely chopped / dairy-free plain chocolate
For the vanilla glaze
250g icing sugar
1 tbsp rum
1/2 tsp vanilla paste
1-2 tbsp milk / dairy-free alternative
1) Whisk the egg yolks in the bowl of a free-standing mixer on a high speed for five minutes, until pale, thick and creamy.
3) In a clean grease-free bowl, whick the egg-whites until soft peaks form. Stir one-third of the egg whites into the batter to loosen the consistency. Then gently fold the remaining egg whites into the egg yolk mixture. Fold until combined but don't over-do it as you'll loose all the air that are in the egg whites.
4) Preheat the grill to high
5) Grease a 20cm/8 inch springform tin with oil and line the base with parchment paper.
6) Spoon some of the batter into the base of the cake tin and spread evenly across the bottom. Place on a shelf 10cm/4 inches below the grill and cook for 2 minutes or until light golden-brown - the picture below is the first layer just grilled - doesn't it look just like pancake?!
8) Remove from the grill and leave to cool in the tin for five minutes. Allow yourself a victory dance around your kitchen - the grilling is over! Run a knife around the edge of the cake then release from the tin and turn out onto a wire rack to cool.
9) Next to make an apricot glaze to help the chocolate glaze stick to the cake. Melt the apricot jam in a small pan over a low heat. Pass through a fine sieve, then brush the top an.d sides of the cake with jam.
11) Place a large piece of greaseproof paper under the wire rack holding the cake. Pour the glaze evenly over the cake to cover completely. Any excess glaze will be caught on the greaseproof paper and can be reused to fill in any unglazed areas of the cake.
12) For the vanilla glaze, sieve the icing sugar into a bowl. Add the rum, vanilla paste and milk, stirring until completely smooth. Drizzle over the chocolate glaze in any pattern you wish. I chose 'feathering' which is achieved by piping a swirl of the second glaze over the first then using a cocktail stick to 'drag' the icing into the middle from the edges, and alternating this with dragging it from the centre out.
So, the penultimate technical bake challenge is complete, but what will the Bake Off judges give us for The Final?!