If you search for gluten-friendly desserts, you will find a majority of the suggestions are chocolate. That’s great for the chocolate lovers out there but what if you want something a little different? That’s where my gluten-friendly strawberry sponge cake comes in. Move over chocolate. It’s time for a change.
GF Strawberry Sponge Cake Recipe
First, gather your ingredients:
- 8 eggs separate the white from egg yolks in a bowl
- 1 cup and half of gluten-free 1 to 1 flour
- 1/4 potato starch or cornstarch
- 1 tsp vanilla extract
- 2 cup heavy whipping cream
- 1 tbsp. baking powder
- 2.5 cups sugar
- 1000g strawberries
- 1 tsp Agar
- 16 oz. soft cream cheese
Preparation:
- Preheat oven at 360 degrees, grease a cake pan with butter, and line it up with parchment paper, bottom and sides.
- In a bowl add to the egg whites vanilla and 3/4 cup of sugar gradually while you’re beating with an electric mixer until you reach a snowy firm consistency. Set it aside
- In another bowl start beating the egg yolks with 1/2 cup of sugar until the mix is pale white then add the sifted flour and baking powder in 4 steps gradually and mix slowly with a hand mixer.
- Once all incorporated start adding the egg whites gradually and mix slowly in a clock.
- Rotation to the flour mix.
- Pour the mix into the cake pan and pop it in the oven to cook for 45 mins.
- Cut strawberries in half or four slices then transfer them to a saucepan and add 1 cup of sugar and Agar. Mix in all the sugar in the strawberries and agar until all coated.
- On medium heat start cooking the strawberries while stirring constantly until the strawberries are cooked and the sauce is a bit thick.
- In a bowl add heavy cream and start whipping it until a thick whipped
- In another bowl add cream cheese and 1/2 cup of sugar and start mixing in the sugar with an electric mixer until all incorporated and smooth.
- Add the whipped cream to the cheese mix and incorporate it all.
Assembly:
- Once the cake cooled down cut two even layers.
- Spread the strawberries on the first layer and top it off with the cream mixture.
- Put the cake layer on top and repeat the same steps
- Put the last cake layer and cover all the cake with the remaining cream.
- Decorate the cake to your liking.
Put it in the refrigerator for 49 mins before serving.
How to store sponge cake overnight
Sponge cake is not known for keeping well overnight. That doesn’t mean it’s impossible though. It just takes a bit of prep to make sure it doesn’t go from yummy cake to stale brick while in the refrigerator.
To make sure your cake stays nice and fresh you will need a couple of things. The first is an airtight container to store it in. The second is some plastic wrap.
Your cake should be completely cooled before moving it to the airtight container. To make sure there is no heat left, you can put a layer of plastic wrap over the cake and if you see any signs of steam or heat, you know it’s not cool enough to relocate yet. Wait until it’s cool and you don’t see any steam before moving it to your airtight container.
Once you have it sealed up nice and tight, you can store it for up to three days in the refrigerator (five days if you wrap it in plastic wrap before putting it in the airtight container) or four months in the freezer. Because there are strawberries in this particular recipe, it’s recommended that you eat it sooner rather than later. And besides, it’s so yummy why would you want to wait too long to eat it anyway?
Here is the recipe for an unbelievably delicious gluten-free strawberry sponge cake:
Serving ideas
This sponge cake looks as great as it tastes and will liven up any dessert table. If you want to mix it up and serve it to a group, you can cut the cake into cubes and mix it with whipped cream and the strawberries in individual glass bowls (so you can see the beauty of the ingredients). This is perfect for those parties where everyone just wants to grab and go and not worry about cutting something that looks so nice up.
Strawberries are not your only option here. Blueberries are another popular fruit to add to the mix. Heck. Why not do both? Yummy.
