This gluten-free sponge has a delicious buttery crispiness and is perfect with a cup of green tea.
1/3 cup rice flour
1/4 cup tapioca flour
1/4 cup potato flour
2 tsp baking powder
1/3 cup diary-free margarine ( I used pure soya spread)
1/3 cup sugar
1 organic egg
1 tbsp vanilla extract
3 tbsp of soya milk
1. Pre-heat over gas mark 5.
2. Cream the margarine & sugar until pale & fluffy. Beat in the egg.
3. In another bowl combine all the dry ingredients together and add this to the wet mixture. Add the vanilla and enough soya milk to make a smooth paste.
4. Pour into a pre-greased tin and bake for 30 mins or until an inserted skewer comes out clean.
5. Whilst waiting for the cake to cool, make the butter icing. Combine 2 tbsp of margarine with 4-5 tbsp of icing sugar and beat until creamy. For a not-too-sweet alternative use clotted cream.
6. When the cake has cooled down, carefully cut it in half. Spread the middle with a layer of butter icing, then a layer of fruit jam. I’d recommend a high-fruit content jam like Streamline or St. Dalfours. Assemble the cake and try not to eat it all in one go!
This sponge is best kept in the fridge and eaten within 3 days.