Ingredients
- Bonabo gluten-free Universal flour mix – 165g
- Eggs – 5
- Caster sugar – 165g
- Pure vanilla extract – 1 tsp
- Unsalted butter, melted – 50g
- Gluten-free baking powder – 2 tsp
- Pure cream – 125 ml
- Pure icing sugar, sifted, plus extra to dust – 1tbs
- Jam, any kind
Recipe
- Preheat oven to 180°C fan forced.
- Grease and line base of two 20cm (base measurement) round cake tins with baking paper.
- Using electric beaters, beat the eggs and sugar in a large bowl until mixture is pale, thick and at least doubled in volume, this will take 10-12 minutes.
- Sift flour mix and baking powder together. Gently fold in the melted butter and sifted flour until just combined. Be careful not to deflate the mixture.
- Divide mixture between the prepared tins and bake for 20-25 minutes or until cakes are golden and just firm to touch.
- Set aside to cool for 10 minutes before transferring cakes to a wire rack to cool completely.
- When ready to serve, using electric beaters beat the cream and icing sugar in a medium bowl until soft peaks form.
- Spread the jam over the top of one cake, and then the cream. Dust top of cake with icing sugar and serve.