Gluten-free strawberries and cream 'Wimbledon cake'

60 minutes


For the cake

  • 6 eggs, large, separated
  • 1 pinch of salt
  • 1 tsp white wine vinegar
  • 220g of caster sugar, plus 1 tbsp
  • 1/2 tsp salt
  • 130ml of sunflower oil
  • 1 vanilla pod, seeds only
  • 2 tbsp of vanilla extract
  • 220g of rice flour
  • 1/2 tsp bicarbonate of soda

For the icing

  • 100g of icing sugar
  • 1 tsp vanilla extract
  • 1 tbsp of water, cold

To serve

  • strawberries
  • cream, optional


Preheat the oven to 180°C/gas mark 4. Grease and flour (with gluten-free flour) a 10-inch cake ring
Whisk the egg whites with a pinch of salt to soft peaks. Add the 1 tbsp. of caster sugar and whisk to stiff peaks, then whisk in the vinegar and set aside
Whisk the egg yolks, remaining caster sugar, oil, vanilla pod seeds and 2 tbsp. vanilla extract in a large bowl with an electric hand whisk for a few minutes. Sift the rice flour and bicarbonate of soda over the wet ingredients and mix in
Fold the egg whites into the batter with a large metal spoon and pour the mixture into your prepared tin. Level out with a palette knife and bake for 35 – 40 minutes or until an inserted skewer comes out clean
Leave to cool in its tin completely on top of a wire rack before turning out
Once completely cool, mix the 1 teaspoon of vanilla extract and water with the icing sugar to make a loose vanilla-flavoured icing and drizzle over the top of the cake. Serve with strawberries and cream, if liked