This is one of my favorite cakes, its always refreshing any time of the year. Always a winner as a desert and at party’s.
I use almond essence because i love that nutty taste but change it to vanilla essence or some lemon juice if you prefer.
Gluten Free Strawberry and Cream Sponge Cake
Prep time
Cook time
Total time
This is one of my favorite cakes, its always refreshing any time of the year. Always a winner as a desert and at party's
Author: Laura Blaine
Ingredients
- 225g Butter
- 225g Sugar
- 4 Eggs
- ½tsp Pure Almond Extract
- 225g Gluten free Self raising flour
- Topping and fillings:
- Strawberries
- 400g Fresh cream
- 60g Powdered Sugar
- ½tsp Vanilla Extract
Instructions
- Preheat oven to 180*C fan.
- Prepare two sandwich tins with parchment paper.
- Mix Butter and sugar together until nice and Fluffy.
- Add the eggs and almond extract and mix well
- Fold in the flour Until all combined.
- Pour the mixture evenly between the two tins and bake for approx 30 minutes or until golden and a skewer poked in the middle comes out clean.
- Leave to cool on a wire rack.
- Meanwhile Prepare topping by whipping cream with vanilla and powdered sugar.
- When cream is whipped slice strawberries.
- Spread cream on the top of one cake, add strawberries on top of that and then the other cake onto that.
- Add more cream as desired and more strawberries.
- Enjoy.
