1 3/4 cup Gluten Free Flour
1 1/4 teaspoons Bicarbonate of Soda (Baking Soda)
1/2 cup Cocoa
1 1/2 cups Sugar
100gm Butter
1 cup Milk (whole fat best)
1 tsp Vanilla Essence
3 Eggs
Sift first 3 ingedients into a large mixing bowl. Stir in sugar, then add softened butter, milk and vanilla.
Blend thoroughly (about 1 minute). Beat 2 minutes on medium speed in mixer.
Add eggs and beat further 2 minutes, scraping down sides of bowl frequently.
Pour into 2 greased and floured (baking paper lined easiest) 20cm round tins.
Bake in moderate oven (170C-180C) for approximately 20mins.
Cool and ice.
I used jam in between the layers, then chocolate butter icing.
OR you could do as suggested by Emma who sent me the non GF recipe -
FLUFFY WHITE FROSTING
1 cup Sugar
1/3 cup Water
1/4 tsp Cream of Tartar
Pinch salt
2 Egg whites
1 tsp Vanilla Essence
Combine first 4 ingredients in a saucepan.
Bring to Boil, stirring until sugar dissolves.
Very slowly add sugar syrup to egg whites in mixing bowl as it is beating.
Beat constantly with electric mixer until stiff peaks form (about 7 minutes).
Beat in vanilla.
This will completely cover the cake - my way easier (and I'm all for easy) and less sickly I think!
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