Gluten Free Strawberry Layer Cake using Potato Flour

Name: Gluten Free Strawberry Layer Cake using Potato Flour
Cook time: PT40 M
Yield: 1 layer cake
Ingredients: Cake 120g FREEE Potato Flour 1.5 tsp FREEE Baking Powder 3 eggs 120g caster sugar 1 tsp vanilla extract butter, for tin; Filling and Topping 200ml double cream 50g icing sugar 200g strawberries icing sugar, for dusting

5.0

5 Ratings

40 minutes 1 layer cake Nuts,Peanuts,Gluten,Wheat Vegetarian

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About this recipe:

This stunning yet easy to make cake uses Potato Flour to bake the lightest of sponges which are sandwiched together with a cream and strawberry filling. It is just as good made with raspberries or other soft fruit. This type of cake is traditionally baked in Scandinavian countries for birthdays and other celebratory occasions where it is known as Bløtekake. The name derives from the way the light sponge layers absorb the rich fruity filling.

Equipment:

deep 20cm/8” round, loose bottom cake tin and 2 x mixing bowls

Ingredients:

Cake
120g FREEE Potato Flour
1.5 tsp FREEE Baking Powder
3 eggs
120g caster sugar
1 tsp vanilla extract
butter, for tin

Filling and Topping
200ml double cream
50g icing sugar
200g strawberries
icing sugar, for dusting

Method:

180°C, Fan 160°C, 350°F, Gas 4

Cake

Pre-heat the oven.
Rub some butter around the inside of a deep 20cm/8” round, loose bottom, cake tin or insert a baking liner.
Put the flour and baking powder into a bowl, stir to combine and set aside.
Separate the eggs into two bowls and beat the whites until stiff.
Beat the sugar, a spoon at a time, into the egg white.
Add the vanilla extract to the yolks and beat into a thin paste.
Fold the paste into the egg white with a metal spoon.
Sieve half the prepared flour into the bowl and mix with the spoon, using a cutting and folding action.
Sieve the remaining flour into the bowl and fold it in again with the spoon.
Tip the mixture into the prepared tin and smooth the top.
Bake for 40 minutes.
Allow the cake to cool for 10 minutes then turn it out to cool on a wire rack.

Filling and Topping

Gently slice the cold sponge into three horizontal layers.
Whip the cream until thick. Sieve the icing sugar into the bowl and stir to combine.
Dice the strawberries and fold them into the cream.
Divide the strawberry cream between the two lower sponges, spreading it evenly to the edges.
Place the sponges on top of each other and the final sponge on top.
Sieve icing sugar over the top.