Lovely Light Sponge Cake with Chia Seed ‘Jam’

(Gluten & Butter Free)

What says happy Mother’s Day more than a home baked cake bursting with healthiness? This recipe is super easy to make!  The chia seeds are a brilliant source of omega-3 and are really high in fibre too. The raspberries are naturally really sweet and juicy so a perfect match for a fuss-free, no-cooking jam. This is an occasion to put a smile on your lovely Mum’s face. Happy Mother’s Day all you mums  🙂

Print Recipe
Lovely Light Sponge Cake with Chia Seed ‘Jam’
Course Dessert
Prep Time 30 minutes
Cook Time 25 minutes
Servings
cake
Ingredients
Sponge
Filling
  • 250 ml Double creme you could use coconut cream for this, but I know it’s not to everyone’s taste.
  • 1/2 tsp vanilla powder
  • 1 tbsp Chia seeds
  • 125 g raspberries (you can use strawberries, but you need to blend or heat them to break them down a bit. Raspberries are the easiest berries to use and to get you into doing chia jam)
Course Dessert
Prep Time 30 minutes
Cook Time 25 minutes
Servings
cake
Ingredients
Sponge
Filling
  • 250 ml Double creme you could use coconut cream for this, but I know it’s not to everyone’s taste.
  • 1/2 tsp vanilla powder
  • 1 tbsp Chia seeds
  • 125 g raspberries (you can use strawberries, but you need to blend or heat them to break them down a bit. Raspberries are the easiest berries to use and to get you into doing chia jam)
Instructions
For the Cake
  1. Preheat the fan oven to 160C.
  2. Beat the eggs and sugar with an electric whisk or processor with whisk fitting for about 8-10 mins. (I recently got a new Kenwood food processor with the whisk fitting and it is brilliant for things like this where you can walk away and do other stuff.)
  3. Line two round cake tins with baking parchment. Cut a circle of it the size of the base of the tin.
  4. Once the egg mixture is whisked add the flour and vanilla, sieved, a small it at a time to the mix. Fold in, ideally using a metal spoon. Once all the flour has been added and mixed and you’re happy there are no sneaky clumps of flour hiding in there, then pour into the two tins. I split it between the two by eye.
  5. Pop it in the oven for 20-25 mins.
  6. Once cooked take out of the tin using a knife around the edge and then tip out and cool on a wire rack, peeling the parchment off the base nice and slowly.
For the Jam
  1. While the cake is cooking put the raspberries in a bowl or jar and add the chia seeds. Mash up with a fork until the raspberries are broken up but still leaving a few decent, recognizable pieces. Leave to sit so that the chia seeds can take on the gelatinous texture from the raspberry juice. If you want to make the mixture more liquid, you could add a squeeze of lemon or even a dash of water. For a sweeter jam, add a squeeze of honey.
The Creme
  1. So, now all you need to do is whip the cream. I always do double cream by hand because it whips so quickly. Add the vanilla in before you start whisking. It gives a lovely sweetness without being bad for you!
Recipe Notes

To serve:

Icing sugar (optional, for decoration)

Fresh Raspberries (or whatever berries you prefer)

Once the cake is completely cool, spread the jam on the base layer. Be nice and generous – it is a cake after all! And then spread the cream on top. Sprinkle with some icing sugar for that old fashioned look, and put a few berries on the top. Serve with some extra berries for added deliciousness.

Here’s a birthday version of this versatile cake.

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