Gluten - Free Strawberry Sponge Cake
125g (4 ½ oz) butter
175g (6oz) castor sugar
3 eggs, preferably free-range
110g (4oz) rice flour
50g (2oz) ground almonds
1 ½ teaspoon gluten-free baking powder
1 teaspoon xanthan gum
1 tablespoon milk
Filling
225g (8oz) sliced fresh strawberries or home-made raspberry jam
300ml (10 floz) whipped cream
Castor sugar to sprinkle
2 x 18cm (7 inch) cake tins
Preheat the oven to 180oC/350oF/regulo 4. Grease and rice flour the two cake tins and line the base of each with a round of greaseproof paper.
Cream the butter and gradually add the castor sugar, beat until soft and light and quite pale in colour. Add the eggs one at a time and beat well between each addition. (If the butter and the sugar are not creamed properly and if you add the eggs too fast, the mixture will curdle, resulting in a cake with a heavier texture.)
Sieve the rice flour, ground almonds, the gluten-free baking powder and xanthan gum together and stir in gradually. Mix all together lightly and add 1 tablespoon of milk to moisten.
Divide the mixture evenly between 2 tins, hollowing it slightly in the centre. Bake for 20-25 minutes or until cooked and a skewer comes out clean.
Turn out onto a wire tray and allow to cool.
Sandwich together with whipped cream and sliced strawberries or homemade raspberry jam. Sprinkle with sieved castor sugar. Serve on an old fashioned plate with a doyley.
