Light and fluffy low FODMAP sponge cake with blueberry glaze. A delicious portuguese inspired dessert that is also gluten free.
Today I bring you a recipe inspired by the portuguese sponge cake called Bolinhol. It’s a popular dessert in Easter but also eaten all year round. I love this sweet and used to eat it especially at this time of year. I say I ate because now with IBS I cannot tolerate fructans from wheat, so I can no longer eat this wonderful typical dessert from my region. This is why I had to try a low FODMAP version of this amazing sponge cake.
What you’ll need to make this sponge cake
- a lot of eggs
- gluten free flour blend
This sponge cake is known for being super light. It’s surprising because it’s made without yeast or baking soda. The secret is the time you beat the batter, so it’s easier if you have a stand mixer. If not, you’ll need to hold on for 15 minutes but I promise it’s totally worth it! You’ll get the fluffiest, melt-in-the-mouth low FODMAP sponge cake, covered with a delicious blueberry topping.
The traditional topping is actually sugar glaze. For this version I opted for a less sweet and healthier blueberry glaze.
And if you are a fan of blueberries, you can try this healthy carrot cake with blueberries.
Low FODMAP Sponge Cake with Blueberry Glaze
- 10 yolks
- 2 eggs
- 3.5 oz | 100g sugar
- 2.65 oz | 75g selfraising gluten free flour (I used Doves Farm)
For the blueberry glaze
- 2.82 oz | 80g blueberries
- 2 tbsp water
- 3.5 oz | 100g sugar
- 1.7 fl oz | 50ml water
- Preheat oven to 355ºF | 180ºC and line a rectangular cake pan with parchment paper.
- In a bowl, beat the yolks and eggs with the sugar for 15-20 minutes (speed 4) until you get a strong and bulky eggnog. The dough will thicken and turn light yellow and will be ready when it doesn’t drain from the mixer blades.
- With the mixer at a minimumm(speed 1) or with a spatula, slowly add the flour until completely blended in the dough.
- Pour the batter into the pan and bake for approximately 15-20 minutes. The sponge cake should be moist and slightly undercooked.
- In a small saucepan, place the blueberries and cook over low heat for 5-10 minutes, stirring frequently. Transfer to a food processor or blender and grind until you get jam. Set aside.
- In the same saucepan (don't worry if it stains), add the sugar and water and let it boil for 5 minutes. Remove from heat and stir with a wooden spoon until the sugar is translucent. Add the blueberry jam and mix well.
- Remove the sponge cake from the oven and cover it immediately with the icing: with a spoon or a brush, spread the syrup over the cake making back and forth movements until the gaze is opaque.
- Let dry, unmold and top with blueberries.