* 170 g/6oz Wellfoods Gluten Free Flour Alternative
* 2 teaspoons of Baking powder, (Check its Gluten Free), sifted into the Flour.
* 170 g/6oz Vanilla Sugar, (or 1 teaspoon of vanilla essence added to Caster sugar)
* 170 g/6oz Soft Margarine
* 3 Large Free range eggs, lightly beaten
'''filling'''
* 180 g Filling of your choice, for example, Strawberry Jam. (Beaten slightly to soften)
* 1 Teaspoon of Caster sugar for dusting.

===Method===
* Cream the Margarine and Sugar together until soft, fluffy and pale in colour.
* Add the one third of the Egg, and a spoon of Flour, beat in with each addition.
* Add final spoon of Flour and carefully fold into the mixture.
* Divide mixture between the tins, check the weight on scale.
* Level the tops with a knife, making a slight hollow in the centre of each.
* Bake in the centre of the Oven for about 20 minutes until golden and slightly shrinking away from the edges of the tins and when lightly pressed with a finger, should spring back into shape.
* Remove from the Oven, cool slightly, and then turn out onto a wire Cooling rack.
* The sponge is delicate…so handle with care.
* When completely cold, peel off the Greaseproof paper and Sandwich together with the filling of your choice. Dust with Caster sugar.
* Variations:
* Finish the Cake when cool by filling with Butter Cream and decorate with Walnut pieces.
* This basic recipe could be divided into 15 or so bun cases, or iced to form a birthday Cake.
* Janet Woodward

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