Sometimes all you need is a simple traditional classic; Gluten Free Victoria Sponge Cake.
When I found out I was intolerant to gluten, I think I was most concerned about baking; not just because cake is delicious, but because I thoroughly enjoy baking it.
The first gluten free cake recipe I ever made – from the website of a famous celebrity chef – was frankly terrible. They advocated using all sorts of strange substitutions and what we ended up with tasted like mud pie. Admittedly, it was chocolate flavoured mud pie, but it was still awful.
I then decided the best way to bake gluten free was to make smart substitutions that don’t compromise the finished product, and one of the first cakes I tried was this Gluten Free Victoria Sponge Cake. It’s light, springy, and tastes just as good as the regular, gluten-filled version.
Grease 2 x sandwich tins (20cm). Cut a circle of greaseproof paper to line the bottoms.
Add the eggs into a mixing bowl, with the sugar, flour, baking powder and margarine.
Mix the ingredients together until they are a soft smooth consistency.
Divide the mixture evenly between the 2 tins. Use the spatula to smooth the tops.
Place the tins on the middle shelf of the oven and bake for 20-25 minutes - don't open the door during cooking! The cakes are ready once they are golden brown and slightly coming away from the edges of the tins.
Run a palette knife around the edge of the tins, remove the cakes and place on a wire cooling rack
Once cooled, place one cake upside down onto a plate and spread it with your jam. Top with the second cake, top-side up. Sprinkle with icing sugar to finish.
I've been using Stork with Butter in my recipes recently it seems to be working really well.
For an extra treat top the jam with whipped cream before putting on the second cake.