Gluten-free strawberries and cream 'Wimbledon cake'

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Victoria’s gluten free 'Wimbledon Cake' is delicious topped with a generous dollop of cream and served with fresh, juicy strawberries. A summer cake that's so good you won't just need Wimbledon as an excuse to make it. Add edible flowers to serve for even more summertime flair.

First published in 2017

It’s that time of year again, tennis fever has hit again, and to honour this exciting tournament, I have made a cake that I have decided to name 'Wimbledon Cake', because it has a big hole in the middle that’s just the right size for a tennis ball (or a big pile of strawberries if you prefer). I love using a cake ring as, not only does it look invitingly fancy, but it also means that even the largest of sponges will bake more quickly, so the waiting time between cake and mouth is much reduced. I’m not sure there’s a person alive who could fail to be cheered by that.

My gluten-free Wimbledon cake is delicious topped with a generous dollop of cream and served with fresh, juicy strawberries – well, it is Wimbledon after all, and you can’t watch the tennis without strawberries and cream. It just wouldn’t be British.




For the cake

  • 6 eggs, large, separated
  • 1 pinch of salt
  • 1 tsp white wine vinegar
  • 220g of caster sugar, plus 1 tbsp
  • 1/2 tsp salt
  • 130ml of sunflower oil
  • 1 vanilla pod, seeds only
  • 2 tbsp of vanilla extract
  • 220g of rice flour
  • 1/2 tsp bicarbonate of soda

For the icing

  • 100g of icing sugar
  • 1 tsp vanilla extract
  • 1 tbsp of water, cold

To serve


Preheat the oven to 180°C/gas mark 4. Grease and flour (with gluten-free flour) a 10-inch cake ring
Whisk the egg whites with a pinch of salt to soft peaks. Add the 1 tbsp. of caster sugar and whisk to stiff peaks, then whisk in the vinegar and set aside
Whisk the egg yolks, remaining caster sugar, oil, vanilla pod seeds and 2 tbsp. vanilla extract in a large bowl with an electric hand whisk for a few minutes. Sift the rice flour and bicarbonate of soda over the wet ingredients and mix in
Fold the egg whites into the batter with a large metal spoon and pour the mixture into your prepared tin. Level out with a palette knife and bake for 35 – 40 minutes or until an inserted skewer comes out clean
Leave to cool in its tin completely on top of a wire rack before turning out
Once completely cool, mix the 1 teaspoon of vanilla extract and water with the icing sugar to make a loose vanilla-flavoured icing and drizzle over the top of the cake. Serve with strawberries and cream, if liked
First published in 2017

Victoria is a London-based food writer and recipe developer. She was the Roald Dahl Museum’s first ever Gastronomic Writer in Residence and has written six books, including her latest, Too Good To Waste.

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