Low FODMAP, gluten free sponge cake.
For the cake
210g butter, softened
210g caster sugar (granulated sugar for my US friends)
210g rice flour
2tsp baking powder
3tsp vanilla essence
2tbsp lactose free milk
a pinch of salt
Your favourite jam
For the icing
200g butter, softened
3tsp vanilla extract
400g icing sugar (powdered sugar for my US friends)
5tbsp lactose free milk
Using an electric mixer, cream the butter and sugar together until pale and fluffy. Slowly add the beaten eggs while continuing to mix the butter and sugar. Once the eggs have been incorporated into the mix add the vanilla essence.
While mixing on a medium speed slowly add the flour, baking powder and salt. Once all the dry ingredients have been incorporated, mix in the milk.
Divide the cake mix into two even halves. I only have one cake tin so I put half into the tin and leave the other half in the mixing bowl. The cakes take around 25 minutes to cook. When you take them out of the oven leave them to cool in the cake tin for 4-5 minutes then turn out onto a wire rack.
Once the cakes have cooled spread your jam onto the top of one layer.
Put the butter, icing sugar and vanilla extract in a mixing bowl and beat to combine. Add the milk 1tbsp at a time. I find icing to be the one part of baking that is more of an art than a science. By adding the milk 1tbsp at a time you will be able to ensure your icing has the right consistency.
Spread icing over the top of the other layer. Then carefully place the jam and iced layers together. I like to ice the outside of my cake but this step is optional. Traditionally the sides are not iced.