This cake is one of my mum’s favourites and is a regular at birthdays and family gatherings in our house. The cake is light and fluffy due to the air whisked in by the eggs, which is great as many gluten free cakes can be quite dense. Decorate with your favourite fruit, cream, chocolate, whatever you fancy!
4oz gluten free flour
2 teaspoons baking powder
½ pint of cream
- Whisk eggs and sugar together with an electric whisk until pale.
- Gently fold in the flour and baking powder by hand, making sure that you don’t knock out the air that has been whisked into the eggs.
- Bake for 15/20 minutes at 180°C.
- Allow to cool then cut in half. Firstly spread a layer of strawberry jam over the base, and then add a layer of strawberries, followed by a layer of cream. Replace the top of the cake, sprinkle with icing sugar and serve!
Hope you enjoy this light, delicious cake!