WHEAT-FREE SPONGE CAKE

25g/1oz potato flour

175g/6oz margarine or soft unsalted butter or a mixture of both – margarine

makes the cake slightly lighter but butter gives a richer taste.

175g/6oz caster sugar

1 teaspoon vanilla extract

3 large eggs

3 rounded teaspoons baking powder

1 tablespoon milk

150-200g/5-7oz soft fruits

Icing sugar for dusting

1. Preheat oven to gas mark 4/180°C/170C° fan/350°F. Line with baking parchment 2 x 20cm/8in diameter sponge tins, preferably loose bottomed.
2. Use the all-in-one method. Put all the cake ingredients into the bowl of an electric mixer and beat until well combined and of a soft dropping consistency.
3. Divide the mixture between the prepared cake tins. Bake in pre-heated oven for 20-25 minutes or until golden on top, gently coming away from the sides and springing back when lightly pressed on top.
4. Remove cakes from oven and stand on a wire rack for 1 minute, then remove from tins and cool on the rack.
5. When the cakes are cool, whip the cream to soft peaks and spread over one cake, top with the fruit and second cake. Dust with icing sugar and serve.