A perfect sponge with fresh berries. Best served with a nice cup of tea!


  • 250 g (81 /2 oz) unsalted butter, softened

  • 250 g (81 /2 oz) superfine (castor) sugar

  • 4 eggs

  • zest of 1 lemon

  • 250 g (81 /2 oz) potato starch

  • 1 tsp gluten-free baking powder

  • 150 ml (5 fl oz) pouring cream

  • 1 vanilla bean, split and scraped

  • 150 g (5 oz) fresh strawberries, hulled

  • Icing sugar, for dusting


  • 1.

    Preheat oven to 190ºC (370ºF). Grease and line one bundt tin 25cm x 9 cm (9 1/2 x 3 1/2in).

  • 2.

    Use electric beaters to beat the butter and the sugar until very light and fluffy. Add the eggs, one at a time, beating well between each addition. Add the lemon zest.

  • 3.

    Sift together the potato starch and baking powder and gradually add to the creamed mixture. Pour the batter into the cake pan and bake for 20–25 minutes or until golden and risen and a skewer inserted into the center of a cake comes out clean.

  • 4.

    Allow to cool on a wire rack then turn out to decorate.

  • 5.

    Place the cream, vanilla beans and sugar in a mixing bowl and use electric beaters to beat on high speed until thick. Fold in the strawberries. Place the cream on top of one of the cakes and spread just to the edges with a palette knife or spatula. Allow the cream to gradually fall down the cake, top with strawberries and dust with icing sugar.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 577kj
  • Fat Total 34g
  • Saturated Fat 21g
  • Protein 3g
  • Carbohydrate 64g
  • Sugar 34g
  • Sodium 90mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe appeared in 'The Power of Flour' (New Holland Publishers, RRP $35) available at all good bookstores or online at

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