Strawberry Sponge Cake #glutenfree #glutenfreebaking #glutenfreerecipe

This glorious cake tastes as simply divine as it looks. The light and fluffy sponge simply melts in your mouth in an explosion of strawberries and cream - absolutely divine! 

Strawberry Cream Sponge Cake

 Sponge

Mix strawberries into the whipped cream

Ingredients:

5 Eggs 
3/4 cup Caster Sugar 
1 cup gluten-free Self Raising Flour 
1/2 cup Oil or Melted Butter 
1 teaspoon Vanilla Essence 

Filling

Ingredients:

  
1 cup Thickened Cream 
1/4 cup Caster Sugar 
2 tablespoons Strawberry Jam. Melt. 
3/4 cup fresh Strawberries - diced 

Topping 

Spread Strawberry Cream onto top of cake

Ingredients:

2 punnets Strawberries, hull and cut in half.
5g Agar Agar  
3 cups Water 
1/2 cup Sugar 
1 drop Pink Colouring, if necessary  

Method:

Sponge: 

Preheat oven to 180C
Line the cake tin with baking paper on both the bottom and the sides..
Beat eggs and sugar on high speed until stiff peaks form. 
Add oil/ butter and vanilla on low speed for 1 minute. 
Fold the flour in the mixture gently using a plastic spatula, mix well. 
Pour into prepared tin and bake for about 20 mins or until firm. 
Remove the sponge from the tin and cool on rack. 
Cut  into 2 layers.  

Spread Strawberry Cream evenly over top of cake

Topping:

Add water, agar agar and sugar to a saucepan.
Cook on medium heat until agar agar is melting. 
Let cool a little at room temperature.

Filling:
  
Whip cream and sugar until firm. 
Add jam and diced strawberries.
Mix well. 
In a spring form tin, place one sponge in the bottom.
Place the strawberry cream filling on top of the sponge, smooth out. 
Add the next sponge on the top.  
Decorate with fresh strawberries on the the top.
Pour the warm agar agar mixture to cover. 
Keep in the fridge until 2-3 hours until set. 
Take off the spring form tin, you can use cream or ribbon to decorate the sides of  the sponge.

Tips: 

• Jelly crystals or gelatin may be used to replace the agar agar.