Gluten Free Vanilla Sponge Cake

1. Weigh the eggs and weigh out the same amount of sugar and sunflower spread into a mixing bowl and flour into a separate bowl (e.g. if your eggs are 150g, use 150g sugar, sunflower spread and flour). By using the same weights as the eggs you get a nice soft and light sponge

2. Cream together the sunflower spread and sugar with a fork until you get a nice smooth cream

3. In a jug beat together the eggs, vanilla essence and dairy free milk.

4. Add the xanthan gum to your flour

5. Add some of the egg mix to the sugar mix and beat in with a wooden spoon, repeat with some of the flour, keep alternating between the two until all the egg and flour mixes are used up.

6. Grease two sandwich tins with sunflower spread

7. Add equal amount of the cake mix to both tins and put in the over for 20-30 mins until golden brown and cooked through

8. Remove from oven and cool on a wire rack

9. Once cold, cream together the icing sugar and sunflower spread until smooth, spread onto one of the sponges and lay the other sponge on top.

You could always add icing on top too like I did!