This gluten-free version of the classic is delicious for everyone. We’ve used traditional raspberry jam for the filling, but if you prefer strawberry, or blackcurrant, or any other – who’s to stop you?!
Heat the oven to 180°C/160°C fan/350°F/Gas 4.
Make the sponge. Put the butter and sugar in a large mixing bowl. Beat them together with an electric hand mixer for about 4–5 minutes, until very pale and fluffy.
One at a time, add the eggs, beating well after each addition until fully incorporated each time.
Add the vanilla and briefly beat again, then, one third at a time, gently fold in the flour and salt, until everything is just combined and no pockets of flour remain. Try not to over-mix as the sponge can become heavy and dense rather than light and fluffy. If the mixture seems heavy, add 1–2 tablespoons of milk to loosen.
Divide the batter equally between the prepared tins. Level the tops, then bake the sponges in the middle of the oven for 25–30 minutes, until the tops are golden and the sponges just start to come away from the sides of the tin. Remove from the oven and cool in the tins for 10 minutes, then turn them out onto a wire rack to cool completely.
To assemble, put the cream and icing sugar in a mixing bowl and, using a hand-held electric whisk, whisk it to soft peaks. Place one sponge on a serving plate and spread the top with the jam. Spread the whipped cream on top of the jam and sandwich with the second sponge. Dust with icing sugar to serve.