Gluten Free Sponge Sandwich Layer Cake


  • 150g butter
  • 150g caster sugar
  • 2 drops of vanilla extract
  • 2 eggs
  • 150g FREEE Self Raising White Flour
  • 3 tbsp milk
  • butter, for tin
  • 3 tbsp jam
  • 200ml double cream
  • 1 tsp icing sugar



  1. Pre-heat the oven.
  2. Rub some butter around the inside of two 20cm/8” deep cake tins.
  3. Put the butter, sugar and vanilla into a bowl and beat until light and fluffy.
  4. Break the eggs into the bowl, one at a time, and beat them in.
  5. Beat in the flour and milk.
  6. Divide the mixture between the prepared tins and smooth the tops.
  7. Bake for 15-20 minutes.
  8. Turn the cakes out on to a wire rack to cool.

Filling and Topping

  1. Spread jam all over the top of one cold sponge.
  2. Whip the cream until just stiff and spread over the jam.
  3. Place the other sponge on top.
  4. Sieve the icing sugar over the cake.