This simple recipe is absolutely delicious and my gluten free version of the classic Victoria Sponge.
To make one cake using an 8″ round cake tin you will need;
4 medium eggs
200g caster sugar
200g gluten free self raising flour
200g vegetable oil e.g. rapeseed or sunflower
1/2 teaspoon of vanilla extract (optional)
your favourite jam
whipped cream or buttercream
1. Whisk the eggs and sugar until pale and fluffy and doubled in volume.
2. Fold in the flour and oil. Mix well until the batter is smooth.
3. Add the vanilla extract.
Pour into two 8″ round cake tins that are lined with greaseproof paper.
Bake at 170 degrees celcius for 25 minutes (gas mark 3)
Allow to cool.
Spread jam and cream on one layer and sandwich the other layer on top.
For a finishing touch, dust a light layer of icing sugar on top.