Ingredients

The following ingredients have 4 Servings
  • 260 g plain gluten free flour blend (eg. Gluten Free Alchemist Mix B – See NOTES)
  • pinch fine sea salt
  • 1 tsp xanthan gum (- will work without if intolerant)
  • 2 tsp baking powder (gluten free)
  • 250 g butter or dairy free alternative (softened (use a block butter/alternative))
  • 250 g caster sugar (super-fine sugar)
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 to 2 tbsp milk (or dairy free alternative) (or more as required to achieve soft dropping consistency)
  • 280 g good quality raspberry/strawberry jam (approx weight)
  • icing sugar to dust ((confectioners/powdered sugar))

Instruction

  • Base-line two 8 inch (20 cm) loose-bottomed, non-stick, round cake tins with baking paper.
  • Pre-heat the oven to 180 C/350 F/Gas 4. (170 fan)
  • Weigh and mix together the flour, salt, xanthan gum and baking powder and set aside. (TIP: Weigh into a large airtight container and shake well)
  • In a large bowl, use an electric whisk to cream the softened butter with the caster sugar until pale and fluffy. Beat for a good 2 to 3 minutes.
  • In a separate bowl, beat the eggs together until well blended, with a fork.
  • Gradually add the egg to the butter mix a little at a time, beating thoroughly between each addition. (If the mixture looks like it's curdling (separating), add a tablespoon of the weighed flour to the bowl and beat through)
  • Scrape down the sides of the bowl and add the vanilla extract and whisk again, until combined and even.
  • Sift about a third of the flour into the mixing bowl and fold in using a large spoon or spatula.
  • Repeat with the rest of the flour a third at a time.
  • Test the consistency of the batter, by dropping from the spoon. If it seems a little stiff add 1 to 2 tablespoons milk and gently fold through (it should be a soft dropping consistency).
  • Split the cake batter evenly between the two tins and level the tops with the back of a spoon/spatula.
  • Bake for 25 to 30 minutes until golden brown, a skewer inserted comes out clean and the tops spring back to the touch.
  • Remove from the oven and leave to cool in the tins for about 5 minutes, before turning out onto wire racks to cool completely. It may help to run a sharp, flat knife round the edges of the tin to loosen as necessary.
  • When cold, place one sponge on a serving plate (golden side down) and generously but evenly spread jam across the surface.
  • Place the second sponge on top of the first (golden side up).
  • Dust the top with a light sifting of icing sugar and serve.