This stunning yet easy to make gluten-free strawberry layer cake has the lightest of sponges sandwiched together with a cream and strawberry filling. It is just as good made with raspberries or other soft fruit.
Gluten-free strawberry layer cake
By Doves Farm (www.dovesfarm.co.uk)
Serves 8 | Prep 25 mins plus chilling | Cook 40 mins | Calories 288 (per serving)
GF
Ingredients
- 150g (5½oz) potato starch
- 2 tsp gluten-free baking powder
- 3 free-range eggs
- 150g (5½oz) sugar
- 200ml (7fl oz) double cream
- 200g (7oz) strawberries
- 50g (1¾oz) icing sugar
- 1 tsp vanilla extract
Method
- Preheat the oven to 180ºC/Gas Mark 4. Oil and line a 20cm (8in) cake tin.
- Sieve the potato and baking powder into a bowl. Set aside.
- Separate the eggs and beat the whites until light and fluffy. Beat in the sugar a spoonful at a time.
- In another bowl, beat the yolks until they thicken slightly. Fold the yolk into the egg white using a cutting and folding action. Fold in the sieved potato and baking powder mixture a spoonful at a time.
- Put the mixture into the cake tin, then bake in the oven for 40 minutes. Leave to cool.
- Whip the cream until thick.
- Roughly mash all but a handful of the strawberries, then fold them into the cream. Fold in the icing sugar and vanilla.
- Slice the cold sponge into three layers. Divide and spread the strawberry cream over the three sponges.
- Place the sponges on top of each other, then decorate with the reserved strawberries.