- 6 eggs
- 150g caster sugar
- 150g gluten free self-raising flour
- 400g strawberries
- 2 tbsp raspberry jam
- 300ml double cream
This cake is best eaten on the day it’s made, so bake it in the morning to serve in the afternoon.
Rub around the inside of a 20cm springform tin with a piece of damp paper towel. Put a piece of baking paper over the base, then place the ring around it and fasten the clip. Trim any excess paper from the base.
Cut a strip of baking paper about 72cm long and 10–12cm high. Place it around the inside of the tin, pressing gently to help it stick to the sides all the way down to the base. It should come up above the top of the tin.
Preheat the oven to 180°C/160°C/gas mark 4.
Crack the eggs into the bowl of a mixer and add the caster sugar. Whisk on high speed for 7–10 minutes or until the mixture is pale and thick. It should leave a trail when you lift the whisk.
Remove the bowl from the mixer, sift the flour over the mixture and gently fold together until just combined.
Tip the mix into the prepared tin and bake for 45–50 minutes. Test that it's done by lightly pressing the cake with your fingertip – the cake should spring back.
Remove from the oven and leave to cool completely in the tin.
For the topping, wash the strawberries and dry well. Remove the stalks from the strawberries and then roughly chop them. You can cut the smaller ones into quarters and larger ones into six or eight pieces.
Place the jam in a bowl and stir with a fork to soften it. Add the strawberries and stir gently to coat in the jam.
Place the cream in a bowl and whip it until soft peaks form.
Once the cake is cool, carefully remove it from the tin and peel off the baking paper.
Turn the cake upside down onto a serving plate so that the flat underside is on top. Pile the whipped cream in the middle of the cake and spread out to the edges, leaving a slight well in the middle.
Top with the strawberries, spreading out evenly over the top of the cream.
Place in the fridge for 30 minutes before slicing.
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