Name: Strawberry and Cream Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 6 eggs separated; 6 tbs caster sugar; 5 tbs gluten-free self-raising flour; 1 tbs soy flour; 1 tsp gluten-free baking powder; 600 ml thickened cream whipped; 400 g fresh strawberries sliced

by Rosana Last updated on 07/09/2019

Light gluten-free sponge. - Rosana

Ingredients

6 eggs separated
6 tbs caster sugar
5 tbs gluten-free self-raising flour
1 tbs soy flour
1 tsp gluten-free baking powder
600 ml thickened cream whipped
400 g fresh strawberries sliced

Method

Step 1

Preheat oven 180C. Grease and line a 24 cm round cake tin.
Step 2

Sift flour and baking powder in a bowl, set aside.
Step 3

Beat egg whites until stiff. Add sugar one tablespoon at a time beating well after each addition.
Step 4

Turn speed to low and add egg yolks one at a time until blended through.
Step 5

Gently fold in flour in 2 lots. Bake for 30 minutes or until skewer comes out clean.
Step 6

Leave in tray until cooled a little. Cool completely before filling and decorating with whipped cream and strawberries.

Equipment

1 24cm round cake pan

Recipe Notes

from Australia’s Best Recipes team

It is important not to open oven while baking, until it is time to check and then only open slowly as not to cool the oven too much or the cake will collapse. It will rise in the oven but will still collapse a little when it comes out.