Gluten-free sponge cake with jam and cream

1.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.

2.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.

3.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.

4.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.