Sponge Cake - Smaller

Another delicous dairy free and gluten free cake for those special occassions.

This recipe has been used many times, so I feel delighted to share it with everyone. I have used it on birthdays, anniversaries, and also when friends are coming around for an afternoon tea. Give it a try it's really simple and very tasty.

I have found when making cakes with gluten free flour I always use self raising gluten free flower and I also add 1 teaspoon of baking powder to give the cake that extra rise.

Ingredients

• 3 Large Eggs

• 200g plant based butter (Vitalite)

• 200g Gluten Free Self Raising Flour

• 200g Caster Sugar

• 1 tsp gluten free baking powder

• 1 tsp xanthan gum

• 2 tbsp soya or plant based milk

Topping

• Raspberry Jam

• Cream

• Icing Sugar for dusting

Directions

1. Preheat the oven to 180C / fan

2. Line two cake tins with parchment paper.

3. Combine all the ingredients into a large mixing bowl and mix until you have a smooth cake mix.

4. Divide the mixture equally into two tins.

5. Bake for approx 30 minutes un til the cake starts to go golden brown on the top. Keep an eye on it now because ovens vary.

6. Remove from the oven and turn out onto wire cooling racks and let the cakes get cool.

7. Once cool spread the Jam and cream on each one seperat;y and then sandwich together. YOu can dust the top with iscing sugar or use a butter cream. I have a seperate recuipe for that.

8. Have fun making this and let me know how you get on.