- 225g rice flour
- 2 tsp baking powder
- 225g caster sugar
- 4tbsp ground flaxseed meal mixed with 12tbsp water (4 eggs)
- 225g soft butter
- 2 tsp vanilla extract
- 1/2tsp xanthum gum
- Preheat your oven to 190°C. Grease or line two 7-inch tins. Pop the kettle on to boil.
- Mix the flaxseed meal and water and leave to sit for at least 2 minutes
- Put all the cake ingredients into a bowl and beat thoroughly with an electric whisk for about 2 minutes. The mixture should turn a lighter colour and be nice and fluffy
- Add two tablespoons of the boiled water and whisk again until it’s all combined, it should go even lighter.
- Pour the mixture into the cake tins, and bake in the middle of the oven for about 30 minutes. After 30 minutes you may need to put a piece of baking parchment on the sponges to stop them burning
- When they are firm to the touch – the sponge should bounce back when pressed – take out of the oven and leave to cool
7 years to diagnosis 
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