Ingredients
2/3 cup gluten-free plain flour
½ cup almond meal
1 teaspoon ground cinnamon
4 eggs
¾ cup caster sugar
2 teaspoons pure icing sugar
½ teaspoon ground cinnamon
FILLING
300ml tub thickened cream
1 tablespoon honey
1 teaspoon vanilla extract
Method
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Grease two 20cm round cake pans. Line bases and sides with baking paper.
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Sift flour, almond meal and cinnamon into a large bowl, pressing any clumps of almond meal through sieve.
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Beat eggs on high speed in a small bowl of an electric mixer for about 5 minutes, or until very thick and creamy. Reduce speed to medium.
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With motor operating, beat in sugar, 1 tablespoon at a time. Increase speed to high. Beat for a further 3 minutes or until sugar is dissolved. Transfer to a large bowl.
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Sift flour mixture again over egg mixture. Using a wire whisk, gently fold through until just combined (do not over-mix). Divide evenly between prepared pans
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Cook in a moderate oven (180C) for about 18 minutes, or until sponges spring back when lightly touched in the centre with fingertips and shrink slightly from edges of pans. Remove from oven.
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Leave sponges in pans for 2 minutes before turning out onto a wire rack lined with baking paper to cool.
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To make filling, beat all ingredients in the small bowl with an electric mixer until firm peaks form.
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To serve, sandwich sponges together with filling. Dust with combined sifted sugar and cinnamon.
