Free delivery for all UK mainland orders over £49

UK mainland delivery

Weight	Orders over £49	Orders under £49
0 - 30kg	FREE	£4.99
These charges exclude bulk wholesale orders

Our UK deliveries will normally take between 3 and 6 working days to arrive.

Bulk wholesale deliveries

Weight	Delivery charge
0 - 2.50kg	£3.95 per unit
£3.95 per item up to a maximum charge of £11.85
2.51kg - 25kg	£4.95 per unit

All bulk wholesale deliveries are at cost and excluded from free delivery.

For rates to UK Islands and International destinations see our Delivery page

Read Our Blog

Shop Home >> Recipes >> Baking Sweet >> Fresh strawberry sponge

Search recipes

Filter your search:

Rated "Excellent" by our customers
See our 4,718 reviews on Trust Pilot

Fresh strawberry sponge

Name: Fresh strawberry sponge
Total time: 45 min
Yield: 8
Cuisine: British
Ingredients: 175g caster sugar; 140g butter; 3 free range eggs; 110g rice flour; 50g ground almonds; 1 1/2 tsp gluten-free baking powder; 1 tbsp milk; 1 tsp xanthan gum; For the filling:; 300ml whipping cream; 225g fresh strawberries sliced; Icing sugar for dusting

Wheat and gluten free.

Customer Rating:
5.0

(1 votes)

Posted by: Rhona
On: 12/03/2009

Cuisine

British

Time

30 - 60 mins

Skill Level

Confident

Serves

Courses etc.

Baking Sweet

You will need

Ingredient	Add
175g caster sugar		More products
140g butter	Available only in our Edinburgh shops	More products
3 free range eggs	Awaiting stock	More products
110g rice flour
50g ground almonds		More products
1 1/2 tsp gluten-free baking powder		More products
1 tbsp milk
1 tsp xanthan gum		More products
For the filling:
300ml whipping cream
225g fresh strawberries sliced	Available only in our Edinburgh shops	More products
Icing sugar for dusting		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Preheat oven to 180 deg cel, gas 4.
Grease two sandwich tins, 18cm/7 '', and dust with rice flour, then line the tins with greaseproof paper.
Cream the butter, gradually add the sugar and beat until pale, light and soft.
Add the eggs one at a time beating well between each addition.
The butter and sugar must be creamed properly, as adding the eggs too fast will cause the mixture to curdle resulting in the cake having a heavier texture.
Sift the rice flour, baking powder, ground almonds and xanthan gum together and stir in gradually.
Mix all together lightly and add the milk to moisten.
Divide the mixture evenly between the tins and make a slight hollow in the centre.
Bake for about 20-25 mins or until a skewer inserted into the centre comes out clean.
Turn the cakes onto a wire rack and leave to cool.
Sandwich the cakes together with the filling, dust with sifted icing sugar.
You can vary the filling to suit your taste.