In years gone by, gluten-free cakes and treats weren’t nice. Let’s call a spade a spade, gluten-free baked goods were either dry and crumbly or hard and tasteless. It really wasn’t fair on those who have Coeliac disease or gluten-intolerance. I’m sure they’d rather not have a clinical condition that requires them to live with a restrictive diet.
Thankfully, gluten-free flour nowadays bakes beautiful cakes and treats. I’ve used a standard blend from the supermarket (I often choose Doves) in this recipe and also in my gluten-free cupcakes. Not only do these treats pass my taste test but also that of my Coeliac friend.
Hope you enjoy!
For the cake
8oz caster sugar
1 tsp vanilla essence
8oz gluten-free flour
1 tsp gluten-free baking powder
For the filling
1/4 pint whipping cream
3 tbsp caster sugar
4-5 tbsp raspberry jam
Fresh strawberries, hulled and halved or quartered
Grease and line 2 X 8″ cake tin. Preheat the oven to 180C.
Cream the margarine and sugar until light and fluffy.
Beat in the eggs, one at a time, along with the vanilla essence.
Fold in the flour and baking powder.
Transfer equally between the two prepared cake tins and bake in the preheated oven for 20-25 minutes. Allow to cool completely before removing from the tins.
Whip the cream with the sugar. Spread a thick layer of jam and strawberries on the inside of both cakes and sandwich together with the cream. Top with strawberries and dust with icing sugar, if desired.