serves / makes 8
40 prep time
40 mins cooking time


A lighter and tasty sponge cake, perfect for using up those summer strawberries.




  • 175g dairy free spread
  • 175g caster sugar
  • 3 eggs, separated
  • 175g gluten free self raising
  • 1 teaspoon xanthan gum
  • 1 teaspoon ground cinnamon
  • 150g strawberries, halved


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  1. Preheat the oven to 180 oC
  2. Grease and line a 9″ square cake tin
  3. Beat together the dairy free spread and caster sugar until light and fluffy
  4. Stir in the egg yolks and beat until well combined
  5. Stir in the flour, xanthan gum and cinnamon
  6. On a separate bowl beat the egg whites until stiff peaks form
  7. Gently fold the egg whites into the cake batter
  8. Pour the mixture into the cake tin and decorate the top with the halved strawberries
  9. Bake for 40 minutes
  10. Remove from the tin and allow to cool
  11. Cut into squares and dust with a little icing sugar

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