Strawberry cake

Ingredients for 1 servings:

• 3 small eggs
• 3 tbsp sugar
• 100 g potato starch
• 1 tsp baking powder
• Oil for the mold
• Cornstarch for the mold
• Strawberry jam
• 400 g strawberries
• 1 pack of cake glaze, red
• 3 tbsp sugar
• ¼ liter of water

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 47 minutes

Sponge cake without flour, without gluten

Beat the whole eggs with a mixer until very frothy. Slowly add the granulated sugar and continue beating. Sift the potato starch (cornstarch should work too, but I haven’t tried it yet) and the baking powder into the egg mixture and fold it in with a pastry scraper. Grease a fruit tart pan with oil and flour it with cornstarch. Pour in the batter and smooth it out. Bake for about 12 minutes at 200°C (400°F) top/bottom heat. Let the base cool after baking and carefully remove it from the pan. This doesn’t work quite as well as dusting with flour. Spread with strawberry jam and top with halved strawberries. Prepare the glaze according to the package instructions and pour it lukewarm over the strawberries. Note: The mixture rises beautifully and looks incredibly fluffy. It tastes a little “floury,” but the juicy strawberries and the glaze make the cake absolutely delicious.