Ingredients

1. 150g Butter (or vegan butter)

2. 150g Caster Sugar

3. 2 drops Vanilla Extract

4. 2 Eggs (Or 2tbsp chickpea flour + 4tbsp water)

5. 150g Gluten Free Self Raising White Flour

6. 3tbsp Milk (or vegan milk)

7. 3tbsp Jam

8. 1tsp Icing Sugar

Method

1. Preheat oven to 190C/Fan170C

2. Cream the butter, sugar and vanilla together until light and fluffy.

3. Beat in the eggs (or chickpea flour + water) one at a time.

4. Beat in the flour and milk.

5. Divide the mixture between 2 oiled and lined 20cm/8″ round baking tins.

6. Bake for 15/20 minutes.

7. Turn the cakes out onto a wire rack to cool.

8. Spread the jam on top of one sponge, then spread the other with cream if using, and place the other sponge on top.

9. Dust the top with sieved icing sugar.