You will need 2cake tins 15cm/6inch and parchment or baking paper 

Ingredients 

For the cake

• Eurostar gluten free self raising flour - 125g
• Unsalted butter - 125g
• Granulated sugar 125g
• Eggs -3 times large free range if possible 
• Little extra butter for the tin

 For the filling 

• Jam - 6 tbsp 
• Double cream - 50g
• Icing sugar -1 tsp 

Method 

Sponge Cake

1. Pre-heat the oven.
2. Take a little butter and rub it’s around the edges and a little on the base of your cake tins, then cut out 2 circular pieces of parchment paper and place them on the bases of the tins
3. Sieve the flour into a large bowl.
4. Cut the butter into small cubes and put them into a mixing bowl.
5. Break the eggs into the bowl, add the sugar and beat well.
6. Divide the mixture equally between the prepared baking tins.
7. Bake for around 25-30 mins or the cakes are just brown and start to come away from the side of the tin.
8. Turn the cakes out on to a wire rack, peel off the paper and leave to cool.

Filling

1. Spread jam onto one cold sponge.
2. Whip the cream and spread it over the jam.
3. Place the second sponge on top.
4. Sieve the icing sugar over the cake.
5. If you want you can always decorate it with a few fresh strawberries