Gluten free feather light sponge

Method

1. Preheat oven to 180C (160C fan forced) and brush 2 x 20cm sandwich tins with melted butter. Line the base with a circle of baking paper. Place oven rack on centre shelf.
2. Attach the flat beater to the stand mixer with the pouring shield. Place the flour, baking powder, gum and salt into the mixing bowl, mix on speed 2 until well combined. Remove from the bowl and set aside. Thoroughly clean the bowl.
3. Attach the whisk to the stand mixer. Place the eggs and sugar into the clean dry mixing bowl.
4. Whisk on speed 10 for 7 minutes or until mixture is very thick light and fluffy.
5. Reduce to speed 1, gently add half the flour and half the water and mix 4 seconds only then add the remaining flour and water. Mix for another 3-5 seconds or until just mixed. Do not over mix.
6. Quickly and gently pour the batter between the prepared tins and bake for 22 minutes, or until golden and firm. Do not over bake.
7. Wait 5 minutes before running a flat bladed knife or spatula around the edge of the pan and turn cakes out onto a cooling rack.
8. Allow to cool completely before sandwiching layers together with whipped cream, jam and berries. Dust with extra icing sugar.

1. To whip cream
2. Place the cream, icing sugar and vanilla extract into the clean mixing bowl. Attach the wire whisk and beat on speed 6 for 1 ½ minutes or until medium peaks are formed.