gf strawb sponge header



For the cake:
3 eggs
½ cup caster sugar
1 tbs vanilla extract or paste
⅔ cup cornflour
2 tbs gf plain flour
1 tsp baking powder

For the filling and decorations:
3 eggs
4 tbs caster sugar
1 tsp vanilla
500ml mllk
2 tbs gf plain flour
1 tbs cornflour
250ml cream, beaten until thick and fluffy
1 punnet strawberries (approx. 250g)
100g strawberry jam

The custard:
1. Beat the eggs and sugar until creamy then add the vanilla.
2. Keep 2 tbs of the milk aside and heat the rest in a saucepan over low heat until small bubbles form around the outside edge.
3. Add the flour and the 2 tbs of cold milk to the egg and sugar mixture and beat well.
4. Gradually pour the warmed milk into the egg mixture and beat until combined.
5. Pour the custard mixture into a saucepan and heat until thickened (see tips for correct consistency).
6. Place the custard into a heatproof glass bowl and set aside to cool.

The cake:
1. Sift the flours and baking powder together 3 times to make it light and airy.
2. Separate the egg yolks and set them aside.
3. Place the egg whites into a clean mixing bowl and beat on high until stiff peaks form.
4. Gradually add the sugar and vanilla and beat until the sugar is all incorporated.
5. Add the egg yolks to the whites mixture and beat until combined.
6. Using a spatula, gently fold the sifted flour blend into the egg mixture until it is just mixed together.
7. Carefully place the cake mixture into a greased and floured 20cm round cake tin (a deep sided tin about 6cm works well) and place in a preheated oven for 23-25mins or until the edges are just starting to shrink away from the pan and a skewer comes out clean when inserted.
8. Once cooked, remove the cake from the pan and cool on a cooling rack.

The decorating:
1. Wash the strawberries and slice half of them into ½ cm thick slices.
2. Once the cake has cooled, using a serrated edge knife, slice the sponge cake horizontally through the middle so you end up with two even cake layers.
3. Place the bottom layer onto a serving plate cut side up, then spread a decent layer of strawberry jam, custard, cream and cut strawberries on top.
4. Gently put the top cake layer of cake (cut side down) onto the custard and cream, spread some more cream on top of the cake and decorate with fresh strawberries.
5. Eat and enjoy!
* This cake is best eaten fresh, however it will keep in the fridge for up to 2 or 3 days (if you’re lucky enough to have leftovers!). Be sure to cover it well with plastic wrap or store in an airtight container.
* It’s always best to make the custard for the filling first to allow it time to cool.
* This custard recipe makes double the amount needed, leaving delicious leftovers for a trifle or other chosen dessert.
* If you find it a bit hard to remove the cake from the pan, gently run a butter knife around the inside edge of the pan to ease the cake sides away before upending onto a cooling rack.
* The custard needs to be quite a thick consistency for this cake. You will know it is thick enough when it almost resembles a paste (like the good old ‘clag’ glue) and doesn’t fall off the spoon (or blobs off quite slowly).
* Once decorated, keep your cake refrigerated to avoid the cream spoiling.
* If you want a slightly richer cake, heat your strawberry jam until warm and add a little rum or brandy and dip the fresh strawberries into the jam before decorating the top of the cake.
* For a larger cake, simply double the cake mixture and cook in two separate pans, layering both on top. Alternatively, cook in a larger pan and adjust cooking time accordingly.
Always look for organic ingredients to be sure you are avoiding additives or check the label carefully to confirm there are no nasties in your ingredients.