Gluten Free Strawberry Cream Cake

This Gluten free sponge cake takes of citrus from the lemon zest and yet also has a hint of vanilla making it incredibly delicious.

I have done a lot of baking with various gluten free flours and particularly with banana flour. I am happy to say that this cake is the very best gluten-free cake I have made in a while.
The proof was when I recently made it for our friends when they came over for dinner and they couldn’t tell that it was gluten free. They thought it was made with regular wheat flour. It wasn’t.

It was made with 100% banana flour.

This recipe will give you a moist cake that is packed full of flavour, and any leftover cake will keep in the fridge for few days! And still takes great the next day. Probably even better as you enjoy a slice of chilled strawberry and cream cake from the fridge with a hot cup of tea!

The real winning thing about this recipe is that it is easy to make. It also requires few ingredients. Basically, you need; flour, butter, eggs, sugar, baking powder. For flavours you need lemon zest and vanilla. But these are optional. To dress it you need double cream, strawberry jam and some strawberries to decorate.
It cooks very quickly and is ready in less than 25 minutes! Okay let’s do it.

Okay. Let’s bake a delicious gluten free strawberry cake

Ingredients for Your Gluten Free Strawberry Cream Cake

• 225g Banana Flour
• 250g Butter
• 250g Castor Sugar
• 4 Large Eggs
• 3tsp Baking powder
• 1tsp Xantham Gum
• 1tsp Vanilla Extract
• Zest of 1 Lemon
• 2tbsp milk

To dress your cake you will need
• 150ml double cream
• 5tbsp Strawberry Jam
• 1/2tsp vanilla extract
• sliced strawberries to decorate the top

How to Make Your Gluten Free Strawberry Cream Cake

Preheat the oven to 180C, Gas Mark 4. Next grease generously and line two 2ocm baking tins.
Mix the flour, baking powder and xantham gum together until well mixed then sieve it to aerate it.

In another bowl whisk/beat the sugar and butter together with an electric mixer until it turns pale and creamy.
Then add the eggs one at a time whisking each time you add one.

Fold in the flour and then add the vanilla and lemon zest. If your batter looks too thick add a couple of tablespoons of milk to loosen it.
Divide equally between the two baking tins and bake in the oven for 20 – 25 minutes. Test with a skewer to ensure they are cooked through.
Let your cakes stay in the tins for about 5 minutes and then turn out onto a wire rack to cool.
After the cakes have cooled completely its time to dress them

Whip the cream vigorously preferably with an electric whisk until it is nice and thick and spread-able.
Spread the cream on top of one of the sponge cakes and spread the jam onto the other sponge.
Sandwich the cakes together and decorate with sliced fresh strawberries and dust with icing sugar.

Enjoy your yummy gluten free strawberry cream cake
Wrap any leftover cake in cling film and refrigerate