Angel Cakes are always a birthday favourite at our place.
We have also made this recipe very successfully with the Well and Good Sponge mix.

What you need to bake Gluten Free Angel Cakes

• 125g unsalted butter, softened
• 100g butter
• 100g caster sugar
• ½ tsp. vanilla essence
• 2 eggs
• 100g Well and Good Gluten free self raising flour
• ¼ cup of icing sugar for dusting

Filing

• 1 jar of Strawberry or raspberry jam
• 100ml of double thickened cream

Method 

1. Preheat the oven to 170°C
2. Grease muffin tins.
3. Cream the butter sugar until light in colour and slowly add the vanilla essence.
4. Gradually add the eggs.
5. Then using a spatula, fold in the flour.
6. Pour the mixture in to the muffin tins.
7. Bake for 15 minutes.
8. Once cooked place them on to a wire rack to leave to cool.
9. While waiting for cakes to cool whip cream to a thick consistency.
10. Slice the muffins in half.
11. Spread jam on one half and cream on the other, sandwich them together and repeat.
12. Dust them with the icing sugar.