Gluten, dairy and nut free
100g dairy free margarine
1 cup caster sugar
1/2 teaspoon vanilla essence
1/2 cup rice milk
2 cups gluten free baking flour
2 teaspoons gluten free baking powder
190ml Cream for whipping
1/2 cup Barkers Passion fruit curd (or any curd or jam)
Icing sugar to dust top of cake.
Preheat oven to 170C Grease a 20cm cake pan (or cake mold) and lightly dust with flour.
Using an electric beater cream the margarine and sugar until light and fluffy. Add the eggs and beat in well. Add the vanilla, milk, flour and baking powder and using wooden spoon beat until smooth and lump free.
Pour into the cake pan and bake for 35 minutes or until a skewer inserted into the center comes out clean. Remove from pan and leave to cool on wire racks.
Cool completely then slice into 3.
Spread half of the curd across the base of the cake then top with half the cream and place the middle on top. Carefully top with the rest of the curd then cream and place top back onto cake stack. Lightly dust the cake with icing sugar and serve immediately or store in the fridge for up to 3 hours.