Gluten-Free Vanilla Sponge Cake

Preheat oven to 180 C / Gas 4. Grease two 23cm round cake tins, then dust with rice flour.

Mix the white rice flour, tapioca flour, salt, bicarbonate of soda, baking powder and xanthan gum together and set aside.

Mix the eggs, sugar and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared tins.

Bake at 180 C / Gas 4 for 25 minutes. Cakes are done when they spring back when lightly touched or when a cocktail stick inserted near the centre comes out clean. Let cool completely then frost, if desired.