Gluten-Free Vanilla Cake With Strawberries & Cream
250g unsalted butter, softened
250g caster sugar
3 tsp vanilla extract
125g full fat sour cream
250g gluten-free self-raising flour
80g desiccated coconut
Pinch of salt
250 g strawberries, roughly chopped
125 g caster sugar
Juice of half a lemon
400ml whipped thickened cream, to serve
200g strawberries, hulled, halved and sliced, to serve
Pure icing sugar, to dust
Preheat the oven to 180C. Grease and line two 21cm round baking tins. Set aside.
In a bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on a medium-high speed for 6-7 minutes or until very pale and light.
Add the vanilla, and mix briefly. Reduce the speed to medium and add in the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl, as needed.
Add the sour cream and continue to mix. The mixture may look split but will come together once the dry ingredients are added.
With the mixer on a low speed, add in the flour, coconut and salt and mix until just combined.
Divide the batter between the two tins and smooth to even out. Bake in the preheated oven for 35-40 minutes or until a skewer comes out clean when tested. Allow to cool briefly in the tin then transfer to a wire rack to complete cooling.
Meanwhile, make the strawberry jam by combining all of the ingredients together in a saucepan and cook on a high heat until it reaches 104-105 C on an instant read thermometer. Alternatively, place a small plate in the freezer and when the jam looks thick, take it off the heat and place a teaspoon of the jam onto the cold plate. Push your finger through the jam and if it doesn’t flood back into the centre, it is ready. If it is still runny, return the jam to the heat and try again a few minutes later. Transfer to a small bowl and allow to cool completely.
Place the cooled cake on a cake stand or serving plate and spoon over the jam, spreading it almost to the edge.
Spoon over the whipped cream and next add the sliced fresh strawberries. Top with the second cake and gently press to sandwich. Dust with icing sugar and serve.
What else I’m cooking: I’ve been trying to perfect my pizza dough so I have been making A LOT of pizza lately! Topped with creme fraiche, lemon and prawns, or a classic one of buffalo mozzarella, garlicky tomato sauce and basil!
What else I’m eating: Spinach, feta and wild weed pie from Sydney’s Bar Copains!