For anyone on a gluten or dairy-free diet, this delicious cake layered with a thick soy custard and fresh strawberries is the perfect alternative to a traditional sponge cake.

Ingredients: (Serves 8-10)

For the cake:

• 4 eggs, separated
• 130 g/4½ oz caster sugar
• 2 tablespoons cornflour
• 2 tablespoons arrowroot
• ½ teaspoon cream of tartar
• ½ teaspoon bicarbonate of soda
• 1 tablespoon golden syrup, warmed
• 1 teaspoon vanilla extract

For the filling:

• 3 extra-large egg yolks
• 2 tablespoons caster sugar
• 1 tablespoon plain flour
• 1 cup soy milk
• 1 teaspoon vanilla

To decorate:

• 200 g/7 oz strawberries, quartered or sliced if large
• Icing sugar, for dusting

Method:

Preheat oven to 180ºC/350ºF/Gas mark 4. Grease two 20-cm/8-inch round cake tins and line the bottoms with greaseproof paper.

Put the egg whites in a clean, grease-free bowl and whisk to stiff peaks. Put the egg yolks, sugar, cornflour, arrowroot, cream of tartar, bicarbonate of soda, golden syrup and vanilla extract in a separate bowl. Beat well. Fold the yolk mixture into the egg whites.

Pour into the prepared tins and bake for about 30 minutes until firm to the touch. Transfer the cakes to a wire rack to cool completely.

Meanwhile, make the filling. Put the egg yolks, sugar and flour in a bowl and whisk together until creamy. Heat the soy milk in a saucepan until almost boiling. Add the vanilla, then whisk into the egg mixture. Return to the pan and heat gently, stirring, until thick.