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Gluten free strawberry cake
Gluten free strawberry cake
4.5
3 Reviews.
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This is a homemade European spongecake topped with whipped cream and sweet strawberries. To make the bottom high and fluffy it's important to mix the eggs and sugar a few minutes with an electrical mixer, instead of adding more baking soda as for the American sponge cakes. You can add chocolate on the sides of the cake to give a more luxury touch.

Ingredient List for 10 servings:
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4 Eggs
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150 gr Sugar
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80 gr Potato flour
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60 gr Gluten free flour
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1,5 teaspoon Baking soda
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1 teaspoon Butter
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400 ml Vanilla cream
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300 ml Whipped cream
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500 gr Strawberries
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200 gr Chocolate plates
Oven temperature:
175 degrees Celsius
Instructions:
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Preheat the oven at 175 degrees Celsius.
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Mix the sugar and the eggs for a few minutes so it becomes white and fluffy.
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Mix the flour, potato flour and the baking soda in a bowl, and add it while stirring slowly in the egg mixture.
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Butter a baking form and sprinkle some potato flour in the form.
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Pour the batter in the form and place in the lower part of the oven for 35 minutes.
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Divide the cake in 3 layers.
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Whip the cream, and cut the strawberries.
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Prepare the vanilla cream according to the description on the box.
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Place the bottom layer of the cake on a plate and place half of the vanilla cream on top, repeat with the middle layer of the cake and the rest of the vanilla cream.
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Place the top layer of the cake on top and spread evenly the whipped cream on top and on the edges.
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Place the chocolate plates all around the cake on the sides..
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Spread evenly the strawberries on top of the cake..
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