Gluten-Free Strawberries and Cream Cake
Gluten-Free Strawberries and Cream Cake This gluten-free strawberries and cream cake is a crowd-pleaser. The centre is filled with a strawberry mixture, and the cake is topped with a generous layer of whipped cream.
Ingredients
- 1/2 cup (75 g) gluten-free all-purpose flour (see note)
- 1/2 cup (70 g) cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 6 eggs, at room temperature
- 1 cup (210 g) sugar
- 3 tbsp (45 ml) vegetable oil
- 1/2 cup (125 ml) water
- 1/4 cup (55 g) sugar
- 1/2 tsp (2.5 ml) sweet clover extract or vanilla
- 2 1/2 cups (425 g) fresh strawberries, cut into thin wedges
- 2 tbsp sugar
- 2 cups (500 ml) 35% whipping cream
- 1/4 cup (55 g) sugar
- 1 cup (170 g) fresh strawberries, cut into thin wedges
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottoms of two 8-inch (20 cm) springform pans with parchment paper. Do not butter the pans.
- In a bowl, combine the flour, cornstarch, baking powder and salt.
- In another bowl, whisk the eggs and sugar with an electric mixer until the mixture is pale, tripled in volume and falls from the beaters in a ribbon, about 5 minutes (using a stand mixer is preferable). With the machine running on low speed, gradually drizzle in the oil.
- Sift the dry ingredients over the egg mixture and fold in using a whisk. Spread the batter out evenly in the prepared pans.
- Bake for 20 minutes or until a toothpick inserted in the centre of a cake comes out clean. Transfer the pans to a wire rack and let cool for 30 minutes.
- Turn the cakes over onto the wire rack without unmoulding. Let cool completely, about 1 hour 30 minutes.
Gluten-Free Strawberries and Cream Cake This gluten-free strawberries and cream cake is a crowd-pleaser. The centre is filled with a strawberry mixture, and the cake is topped with a generous layer of whipped cream.