Strawberries and Cream Traybake
This light and fluffy vanilla sponge is topped with fresh whipped cream and sweet summer strawberries
Ingredients
For the sponge
- 460 g gluten-free self-raising flour blend
- 400 g white caster sugar
- 460 g margarine room temperature
- 7 medium eggs room temperature
- ½ tsp Xanthan Gum
- ¾ tsp vanilla extract
- ¼ tsp salt
- 1 tsp baking powder
For the topping
- 2 tbsp icing sugar
- 300 ml double whipping cream
- 500 g fresh strawberries chopped
Instructions
For the sponge
- Preheat the oven to160 C fan and line a deep rectangular baking tray (29cm x 21cm) with baking paper.
- Cream together the margarine and sugar in a mixer until paler in colour and light and fluffy in texture.
- Whisk in the eggs and vanilla extract one at a time on medium speed until each one is fully incorporated into the mixture.
- Sift in the flour, salt, Xanthan Gum and baking powder and mix on a low-medium speed until just combined, making sure there are no pockets of flour remaining. Scrape down the sides of the bowl as necessary.
- Transfer the mixture to the baking tray and even out with an offset spatula.
- Bake on the middle shelf for around 50 minutes or until springy to the touch in the center of the cake, or when an inserted toothpick comes out clean.
- Allow the cake to cool in the tray before removing to a cooling rack. Once cooled completely to room temperature, prepare the topping.
For the topping
- Whisk the double cream up on the highest speed until stiff peaks form. Next, whisk in the icing sugar until combined.
- Spoon the cream onto the cooled vanilla sponge and spread evenly to all four corners using an offset spatula.
- Add the chopped strawberries and cut into 12 equal pieces before serving.