About this recipe: A soft and gluten-free cake made with potato starch flour. Perfect for breakfast, as a snack or for dessert when it is filled with strawberries and cream. If you don't need the cake to be gluten free, use plain flour in place of the 50g GF flour.
It's important that the butter is soft. If it is too hard, melt it a little over low heat and let it cool down before using it.
Always ensure all of your ingredients are gluten free by checking the labels.
This was a very easy cake to make and very good. It was light and airy and with the added strawberries and cream, a delicious addition to any menu. The one downside to the recipe was the cooking time. It was too long. I cooked the cake for 30 minutes and even that made it a little dry. Need to watch it carefully when cooking. - 25 Sep 2012