Ingredients for the sponge:

• 200g Eurostar gluten free Self Raising Flour
• 1 tsp of gluten free baking powder
• 200g caster sugar
• 200g of butter, softened is easier
• 4 eggs already beaten
• 2 tbsp milk

Ingredients for the filling:

• 170g of strawberry jam (I used Hartley’s seedless)
• 140g icing sugar
• 100g softened butter

Method

1. Pre-heat oven (190^oc fan or 170^oc gas)
2. Grease two 20cm circular baking tins then line with parchment paper
3. In a bowl combine all the ingredients to make up the sponge and mix well until it is a smooth, soft batter
4. Divide the mixture into the baking tins, make sure the surface is smooth by using a knife or spoon to glide across
5. Bake for around 20 mins, until a golden colour and the cake springs back if pressed
6. Leave to cool on a wire rack
7. Mix the butter and icing sugar for the filling and then apply to one of the cooled sponges.
8. Add the strawberry jam to the other cooled sponge, and place the sponges together to make a sandwich
9. Optional – add icing sugar and fruits to decorate