Chocolate Victoria sponge

8 oz 225 g SR Flour.

1/2 tsp Xanthan Gum gluten free flour.

8 oz 225 g margarine.

8 oz 225 g caster sugar.

4 tsp 20 ml egg re-placer mix 8 tbsp water (whisk together).

8 tbsp 120 ml milk.

1 tbsp coco powder.

2 tsp baking powder.

Oven at 180c 350F gas mark 4, two greased sandwich tins, line the bottom with baking paper to prevent the bottom of tha cake sticking.

1. Cream together margarine and sugar.

2. Add egg mix, coco powder, flour and Xanthan gum mix together & baking powder.

3. Place in tins bake for 20-25 minutes, bounces back when pressed lightly. Let cool then place on cooling rack.


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