Method

​1 Preheat the oven to 190°C/fan 170°C/gas mark 5. Grease and line 2 x 20cm (8 inch) sandwich tins.

2 Cream the margarine and sugar with an electric hand whisk until light and fluffy. Beat in the eggs and vanilla. Beat well. Fold in the gluten-free flour and baking powder, beating well to combine. Mix in the milk. The mixture may be a bit wet but this is fine. I recommend not adding any more flour to dry it up! Pour the mixture evenly into two lined sandwich tins.

3 Bake until a skewer inserted near the centre comes out clean, usually at 25-30 minutes. If it has some mixture on it is not ready to come out, so put it back in the oven for a few more minutes.

4 Turn out onto a wire rack to cool. Sandwich together with jam and cream.