This recipe uses Jack Berry™ Gluten Free Plain Flour from the Gluten-Free range. This flour is a very versatile product that is both additive and preservative-free. This cake is easy to make and results in a light and deliciously moist and tasty Gluten Free sponge cake. Great for afternoon tea!!
This recipe makes 2 x 7 inch (18cms) rounds
250g Jack Berry™ Gluten Free Plain Flour
2 ½ tsps baking powder
175g softened butter
175g caster sugar
Pre-heat the oven to 180°C, Fan 160°C, 350°F, Gas 4
Grease 2 x 7 inch cake tins and set aside.
Sieve the flour into a large bowl, then add the eggs, melted butter and sugar. Stir the ingredients to mix them together and then whisk until fully combined.
Divide the mixture between the prepared, greased cake tins.
Place in the centre of the oven and bake for 30 – 35 minutes. The cakes are ready when they are slightly brown on top and the mixture starts to come away from the sides of the tins.
Remove the cakes from the tins and place them on a wire rack to cool fully.
When cool, the cakes can be sandwiched together with jam on one of the sponges and cream on the other. Then add the finishing touch by adding a light dusting of icing sugar.