Vanilla sponge cake (gluten and dairy free)

CAKE

1. Preheat the oven to 180°C

2. Grease and line 2 x 23cm round cake tins

3. Scrape the seeds out of the vanilla pod into a large mixing bowl (or use 2 tsp vanilla paste). Add the spread and sugar. Cream together

4. Beat in the eggs one at a time

5. Sift in the flour, xanthan gum and salt. Fold into the mixture

6. Add the milk. Stir

7. Spoon the mixture into the cake tin. Level out the top with a knife

8. Bake in the oven for approximately 55 – 75 minutes or until cooked through (ensure that when you stick a metal skewer into the cake, it comes out clean)

9. Leave the cake in the tins to cool slightly

SYRUP

1. Stir together the sugar, vanilla paste and water until fully mixed

2. Make holes into the top of the cake with a skewer all over

3. Pour the mixture all over the top of the cake once the cake has cooled slightly. Allow to cool completely prior to removing from the tin

FILLING AND DECORATION

1. Prepare the butter icing by putting the spread into a large mixing bowl, sifting in the icing sugar and adding the vanilla paste/extract. Stir until smooth

2. Chill the butter icing in the fridge for 1 hour prior to using

3. Once the cake is fully cooled and the butter icing chilled – spread jam over one half of the cake. Add the buttercream to the other. Sandwich together (jam on top)

4. Sieve icing sugar over the top