240g gluten-free all-purpose flour
1 teaspoon xanthan gum
1 tablespoon baking powder
A pinch of fine sea salt
225g unsalted butter
250g caster sugar
4 large eggs
1½ teaspoons pure vanilla extract
180g strawberry jam
240ml heavy cream
25g powdered sugar
1 teaspoon pure vanilla extract
Preheat the oven to 160°C. Spray 2 (8-inch) round cake pans with gluten-free non-stick spray and line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, xanthan gum, baking powder, and salt. Set aside.
Add the butter and caster sugar to the bowl of a stand mixer and beat until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and milk and mix until completely incorporated.
Add the dry ingredients to the wet ingredients and beat until combined.
Divide the batter evenly into the prepared pans and smooth into an even layer. Bake for 22-26 minutes or until a cake tester comes out clean.
Cool the cakes in the pans for 20 minutes, then remove them from the pans and cool completely on a wire rack.
Meanwhile prepare the whipped cream by adding the heavy cream, powdered sugar, and vanilla to a large bowl and beat until soft peaks form.
To assemble, place one cake layer on a cake stand or plate. Spread the strawberry jam in an even layer over the cake, leaving about half an inch from the edge. Then top with the whipped cream. Gently place the next cake layer on top of the cake and dust the top with some powdered sugar.