Gluten-free strawberries and cream 'Wimbledon cake'
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.
Ingredients
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
- strawberries
- cream, optional
Method
1
Preheat the oven to 180°C/gas mark 4. Grease and flour (with gluten-free flour) a 10-inch cake ring
2
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
3
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
4
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
5
Leave to cool in its tin completely on top of a wire rack before turning out
6
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
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Gluten-free strawberries and cream 'Wimbledon cake'
