This quintessential English teatime treat became popular during the reign of Queen Victoria – we can see why! It's simple, but it's fit for a queen.
- cooking spray
- 100 g vanilla bean fruche
- 4 Tbsp reduced-sugar strawberry jam
- gluten-free icing sugar mixture (optional), to serve
- 100 g fresh strawberries, to serve
- 5 eggs, room temperature
- 110 g caster sugar
- 175 g gluten-free self-raising flour
- 1 tsp vanilla extract
- Preheat oven to 160 C (fan-forced). Spray 2 x 4cm-deep, 18cm (base measurement) round cake pans with cooking spray. Line bases with baking paper.
- To make the sponge, using an electric mixer with whisk attachment, whisk eggs for 8-10 minutes or until thick and creamy. Add sugar, 1 tablespoon at a time, beating well between each addition until sugar dissolves. Whisk in vanilla. Sift in flour and crack in the egg. Using a large metal spoon, gently fold in until mixture is just combined.
- Evenly divide mixture between pans and bake for 18-20 minutes or until light golden brown and the sponge springs back when touched. Line a wire rack with baking paper. Turn out sponges onto racks to cool.
- Whisk ricotta in a small bowl until almost smooth. Add Früche and whisk until smooth. Place 1 sponge on a serving plate. Spread with strawberry spread. Top with ricotta mixture and remaining sponge. Dust with icing sugar (if desired) and serve topped with strawberries.
PER SERVE: 659kJ, protein 5g, total fat 2.8g (sat. fat 0.9g), carbs 28g, fibre 1g, sodium 169mg, Carb exchanges 2 GI estimate medium Gluten free
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||0.8 g|
|Total carbohydrates||25.0 g|
|- Sugars||12.2 g|
|Dietary fibre||0.4 g|