STRAWBERRY SPONGE CAKE
This cake is fluffy and tasty. Long time favorite of our family. It is naturally gluten free and you need only a few ingredients.
Strawberry Summer joy! Naturally gluten free.
This serves 20 persons. If you use a small 20 – 22 cm baking pin use two.
Prepare a cake pin with baking paper and pre heat the oven to +200 C.
You need these ingredients:
- 1 cup eggs (8 eggs fitted her cup)
- 1 cup sugar (same amount as eggs)
- 1 cup corn starch (same amount as eggs)
- 2 teaspoons of vanilla sugar or 1 teaspoon of vanilla extract
- 4 table spoons of coconut flour
- 0.5 teaspoons of salt
Filling and on the top:
- 4 dl of whipping cream
- 125 g of cream cheese
- 1 dl of sugar
- 2 table spoons of vanilla sugar
- 2 boxes of strawberries
- two smashed bananas, strawberries and blue berries
- for the moisture you need 2 dl of milk
Whip really well sugar and eggs. The pastry needs to be fluffy. You do not need baking powder or any other stuff to make the cake rise nicely. Eggs will do the work if you beat them well.
Slowly stir in the corn starch, vanilla sugar and coconut flour and salt. Pour in the cake pin and bake about 30 minutes. Cake should look like this when ready baked.
Whip the cream cheese and whipped cream together. Make it fluffy again. Add in the sugar and vanilla. Smash the bananas. Cut the cake in half. Moisten the bottom half of the cake with 1 dl of milk. Spread the banana on the bottom half of the cake. Cut pieces of strawberries on top of the banana smash and add whipped cream last.
Put the top half of the cake on and moisten it with an other 1 dl of milk. Pour on lots of whipped cream. Decorate with full strawberries and blue berries. You can also use other fruits if you like.
In the end you can finish the look with melted chocolate.