Gluten free strawberry short cake

Prep Time : 15 minutes | Baking time : 40 minutes | Serving : 8 cakes

INGREDIENTS
125 gr Cassava Kitchen’s Cassava Flour
30 gr starch potato
1 ¼ teaspoon baking powder
½ teaspoon baking soda
⅛ teaspoon salt
2 egg yolks
1 ½ teaspoon vanilla
75 ml vegetable oil
100 ml milk
30 ml lemon juice
75 gr sugar
Strawberry jam 
Whip Cream

INSTRUCTION
PREP

1. Preheat oven and set the temperature to 180 degrees Celcius or 356 degrees Fahrenheit. 
2. Prepare the baking paper and put it inside a bread pan.
3. Prepare your own strawberry jam or purchase any of your favorite brands as much.
4. Prepare a jar or a glass.

CAKE BATTER

1. Add the milk in a small bowl; add  the lemon juice into it and mix well together.
2. In another bowl, add the sugar and egg, mix it well together. Add the vegetable oil and mix it. 
3. Add the cassava flour and the wet ingredients to the mixture, then mix all the ingredients together. 

 CREAM 

1. Whip the whip cream with mixer until medium peak. 
2. Put the whip cream inside a piping bag with a star tip.

BAKING

1. Put the batter into the bread pan. 
2. Bake the cake for 25 minutes. 

SERVINGS

1. Take out the cake from the oven.
2. Cut the cake with a round cake cutter.
3. Put the cake into the glass or jar. 
4. Put the strawberry jam on the top of the cake.
5. Spread the whip cream on the top of it. 
6. There is your pretty strawberry short cake