1. Whole eggs are beaten into an oil-free and water-free bowl and sugar is added. I used a whisk to mix them first before I remembered to put in the sugar, it didn't affect it, but the photo effect is a bit bad.

2. Whip the eggs with a whisk until you lift the whisk and the dripping lines don't disappear.

3. Sift the gluten free flour twice in advance, then sift it into the whipped egg batter

4. Use a flipping technique to mix into the cake batter

5. Pour the cake batter into a greased baking tray. This baking tray is actually just fine with 5 eggs, I got 6, baked cake is very thick

6. Oven 140 degrees upper and lower heat, preheating for about 10 minutes, put the oven to bake for about 30 minutes

7. Baked cake cooled and cut into pieces, very fluffy sponge cake with a strong smell of eggs. With ice cream is very good

8. the cake with a mold cut into round, spread in the bottom of the basin

9. done in advance of the cherry blossom ice cream a few minutes ahead of time from the refrigerator out of a little back to temperature

10. in the cake covered with ice cream

11. and then cut down the sides of the cake rubbed crumbs spread on the top

12. the top of the sprinkled with A little bit of pure cocoa powder. Although the cocoa powder will be a little bitter, but with the cake ice cream, not only can not eat the bitter flavor, but also increased the taste.

13. Lastly, pick a strawberry, and at the same time pick a strawberry leaf and wash it and insert it in the pot. A pot suitable for summer to enjoy the potted ice cream cake is ready