180°C, Fan 160°C, 350°F, Gas 4

Wheat and gluten-free sponge

• Warm up the oven
• Grease the interior of a round cake tin that is 18 cm/7″ deep, or place a baking liner inside.
• On a plate, peel and mash the banana.
• In a large bowl, combine the sugar, oil, and vanilla and beat until light and fluffy, or pulse in a food processor.
• Mix well after adding the flour and water.
• Mash the banana and beat it into the mixture.
• Smooth the top of the mixture after tipping it into the cake tin.
• Bake for thirty to thirty-five minutes.
• After unwrapping the sponge, place it on a wire rack to cool.

Layering and Dridding

• Carefully cut the cold sponge in half lengthwise with a bread knife.
• Lift the top off half off gently.
• Apply jam on the sponge’s lower half.
• Put the top part of the sponge back.
• Sprinkle the icing sugar on the cake’s top.