Wheat Free Sponge

[Janebug]

This makes a 7" round sponge (you could double up if you want to make a Victoria Sponge with jam in t'middle):

3 oz rice flour (I bought some from Tesco as an experiment!)

3 oz caster sugar or soft brown sugar (I used combination)

3 oz margarine (I used Stork but you could go for dairy free if you wanted)

1 large egg

splodge/teaspoon almond or vanilla extract (I used almond)

big heaped teaspoon gluten free baking powder

Milk

Basically make this the same way as a normal sponge - cream the marg and sugar til very creamy then add egg and beat. Then fold in the rice flour. You will probably need to add around 3 tablespoons of milk at this stage to give a nice dropping consistency, as they say.

Put in lined tin and bake at around 180 degrees for 25 mins. Check after 20 mins.

This came out quite well. A little crumblier than a 'regular' cake but maybe a little moister. If you double up it would be nice with raspberry jam in the middle. Quick to make really.

xxx