Name: Sponge cake (wheat free)
Yield: 0 serving
Cuisine: Bake
Ingredients: 100.00 ml barley flour; 100.00 ml maize meal; 125.00 ml rice flour; 2.00 ml Cream of tartar; 5.00 ml Bicarbonate of soda; 160.00 ml castor sugar; 90.00 ml milk; 30.00 ml golden syrup; 90.00 ml sunflower oil; 2.00 eggs extra-large; 0.00 jam apricot; 250.00 g cottage cheese; 100.00 ml icing sugar; 0.00 gooseberries

Recipe Disclaimer

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Ingredients (14)

Cake

100.00 ml	barley flour
100.00 ml	maize meal
125.00 ml	rice flour
2.00 ml	Cream of tartar
5.00 ml	Bicarbonate of soda
160.00 ml	castor sugar
90.00 ml	milk
30.00 ml	golden syrup
90.00 ml	sunflower oil
2.00	eggs — extra-large

TO FINISH

0.00	jam — apricot
250.00 g	cottage cheese
100.00 ml	icing sugar
0.00	gooseberries

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Method:

Preheat oven to 180 &degC.
Grease two 20 cm cake tins with margarine and dust with barley flour.
Combine the dry ingredients in a bowl.
Beat the remaining cake ingredients together and mix with the dry ingredients.
Divide the batter between the two cake tins and bake for 30 minutes or until a testing skewer inserted in the centre comes out clean.
Turn the cakes out onto a wire rack and leave to cool completely.
To finish:
Sandwich the cake layers together with apricot jam.
Mix together the cottage cheese and icing sugar and spread with the icing on top.
Decorate with gooseberries.

TIPS
Look for barley flour in the fridge at your supermarket or get it from a health shop.
Instead of using rice flour, you could grind raw rice in a coffee grinder.