Gluten-free Chocolate Sponge Cake

Look at this delicious gluten-free chocolate cake. Someone's taken a big slice or two already! 

This recipe uses the following ratio of ingredients, you can multiply it up or reduce it for a smaller cake.
3 eggs 

6oz Doves Farm Gluten-free Self-raising Flour

6oz caster sugar  

6oz butter or margarine 

2tbsp cocoa

5tbsp milk

If you prefer metric measurements, you can use my Metric Conversion Chart.

Turn on the oven to Gas Mark 5, 190° Celsius or 160° Fan oven.

Grease 2 x 7 inch sandwich tins and line each with a circle of baking paper. 

Cream the sugar and margarine together until light and fluffy, beat in each egg and fold in the flour and cocoa followed by the milk. Or you can use a food processor which is much quicker as you can mix it all in one go.
Divide between the tins and smooth the top. Bake for 25 minutes until well risen and firm to the touch.
When cooled, sandwich together with chocolate butter icing, made with 2oz butter or margarine, 3oz icing sugar and a tablespoon of cocoa, and dust the top with icing sugar, or you could smooth some melted chocolate over it for a treat. 

Instead of the cocoa for the cake, you can add vanilla essence, or grated orange or lemon rind, and sandwich with vanilla, orange or lemon butter icing, or simply raspberry jam or lemon curd. Mmmm!