Gluten-free baking still allows for those traditional favourites...
Raw cane sugar 140g
Free range eggs 3
Potato flour 140g
Soya flour 90g
Sodium Bicarbonate ½ teasp.
Cream of Tartar ¾ teasp.
Cocoa powder 2 tablesp.
A little soya milk
Filling of Cashew Cream
Cashew nuts 90g
Raw cane sugar 2 teasp.
soya oil ½ teasp.
Method for filling
Blend together the finely ground cashew nuts, sugar, oil and enough water to make a thick paste.
Method for Cake
Cream the Margarine and sugar together. Gradually beat in the eggs. Sift the flours, sodium bicarbonate, cream of tartar and cocoa together and fold into the mixture. Loosen with a little soya milk if necessary to make a soft dropping consistency.
Divide equally between two well greased 7½in sandwich tins.
Bake at 190°C (375°F) / Gas Mark 5 for approximately 30 minutes until lightly browned, and cake is springy to the touch and will pull away from the sides of the tin.
Turn out onto a wire rack to cool.
Sandwich together with the cream.
The taste tests are in - so far: 0 people thought Gluten-free Chocolate Victoria sponge was Yummy 0 thought Yuck. What about you - Yum or Yuck?!