I make this cake for a local market that I bake for and it's become really popular. It's super light, airy and delicious. I keep it simple with a strawberry or raspberry jam filling however if you wanted you could fancy it up with some fresh cream and strawberries in the middle. So here goes;
225gm margarine (I use Stork)
225gm caster sugar
1 tsp vanilla
225gm gluten free self raising flour
1/2 tsp xantham gum
1/4 tsp gluten free baking powder
pinch of salt
2 to 3 tbsps strawberry or raspberry jam (or as much as you like :))
Preheat the oven to 180c & line 2 X 8" inch cake tins with greaseproof paper.
Pop the margarine & sugar into a bowl & beat together until pale & creamy.
Beat the eggs & vanilla together then add that mixture to the creamed margarine bit by bit until fully combined.
Sift the flour, xantham gum, baking powder & salt into the wet mixture and fully combine.
Divide the mixture between the 2 tins, then pop into the oven for about 25 minutes. Let the cakes cool on a wire rack.
Once cooled add your filling of choice. Pop one cake on top of the other, sprinkle with icing sugar & pop the kettle on....hey presto !!
Hope you enjoy making this cake & eating it as much as I do :)