Ingredients
- dairy-free margarine, for greasing
- soy-free, gluten-free plain (all-purpose) flour, for dusting
- 4 eggs
- 165 g (3/4 cup) sugar
- 150 g (1 cup) soy-free, gluten-free plain (all-purpose) flour
- 80 ml (1/3 cup) hot water
Mock whipped cream
- 1 teaspoon powdered gelatine
- 80 ml (1/3 cup) cold water
- 125 g (4 1/2 oz) dairy-free margarine
- 60 g (1/4 cup) caster (superfine) sugar
- 1/2 teaspoon vanilla essence
- 105 g (1/3 cup) Pear Jam
- pure icing (confectioners') sugar, to serve
Method
1. Preheat the oven to 180°C (350°F/Gas 4). Lightly grease and flour two 20 cm (8 in) round cake tins, then line the base with baking paper.
2. Beat the eggs and sugar in the small bowl of an electric mixer for about 6–7 minutes, or until light and fluffy. Sift the dry ingredients and very gently fold into the egg mixture alternately with the hot water. Gently spread the mixture into the prepared pans.
3. Bake for about 25–30 minutes, or until lightly brown and the cakes have slightly left the side of the tins. Turn onto a wire rack to cool.
4. For the mocked whipped cream, sprinkle the gelatine over the cold water in a small heatproof bowl. Stand the bowl in a small saucepan of simmering water and stir until the gelatine has dissolved. Cool slightly.
5. Beat the margarine, sugar and vanilla in a small bowl with electric beaters until pale in colour. Gradually add the cooled gelatine mixture and beat until light and fluffy.
6. Spread the jam over the top of one sponge, and top with the mock cream. Place the other sponge on top and dust with icing sugar.
