Brown Sugar Sponge Cake With Berries And Whipped Cream | Gluten Free - eggs

Method

• Preheat your oven to 180C (350F or 160C/320F if fan-forced) Grease two 8-inch round cake tins. Line the bottoms with baking paper.
• Place eggs and brown sugar in the bowl of a standmixer fitted with the whisk attachment and whisk on high for 10 minutes or until thick and creamy. You could use a large bowl and a handheld mixer instead if preferred.
• Sift together white rice flour, sorghum flour, cream of tartar and baking soda three times.
• Once the eggs are finished beating, sift dry ingredients over the top and then very gently fold into the batter. Use an under and over motion and be sure to scrape the bottom.
• Divide batter between pans and bake for 15-18 minutes. Swap pan positions halfway through baking time.
• Once the cakes are finished cooking, remove from the oven and immediately turn out onto a wire rack to cool.
• Once the cakes are completely cool you are ready to assemble them.
• Start by whipping the cream together with the icing sugar and vanilla. Use a standmixer fitted with the whisk attachment and whisk on high until you achieve stiff peaks.
• Place one layer of cake down onto the serving platter and spread with the strawberry jam.
• Slice strawberries into pieces and layer these onto the cake. Spread cream over strawberries and place second layer of cake on top.
• Dust with extra icing sugar if desired and serve with more strawberries.