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.