Wheat free cake never survives long around me... just as well it's easy to bake.
Ingredients: eggs, corn flour, sugar, vanilla essence, cream of tartar, bicarb of soda.
For two sponge cakes: take eight large eggs, weigh four of them and then use half that weight in corn flour and the same weight again in sugar. (You can reduce the amount of sugar if the mix is too sweet for you.) Separate the eggs, beat up the egg whites until stiff. Beat the sugar into the egg yellows, then the flour and a couple of teaspoons of vanilla essence, a pinch of cream of tartar and two pinches of bicarb of soda. Fold in the egg whites gently, pour into well-greased cake baking tins. Bake at usual cake temperature (about 180C) until golden. Turn out onto cooling rack, get the jam out and spread over the top of one. Put the other cake on top, and it’s time to eat it!
Tips: To avoid having a solid layer at the bottom of the cake, use room-temperature eggs not cold from the fridge and don’t scrape the bottom of the cake-mix bowl out into the baking tin.
You’ve got me! I’m going to have this for my Sunday morning Special!