Gluten-free, egg-free sponge cake

Makes two regular-height 8" round cake layers, or three thin layers.

Ingredients:
190 grams King Arthur multi-purpose gluten-free flour blend
70 grams chickpea flour
4.5 teaspoons baking powder
1/2 teaspoon xanthan gum
105 grams butter, softened
90 grams sugar
1.5 tablespoons golden syrup or honey
1 cup milk

Method: 
Preheat the oven to 375 F. Grease 8" round cake pans and line bottoms with parchment.

Sift the flours, baking powder and xanthan gum into a bowl.

Cream the butter, sugar and golden syrup or honey together in a bowl until light and fluffy. Add a little flour, then a little milk, and repeat until all of the flour and milk has been added and the mixture is smooth and well combined. (Add a little extra milk or water if the mixture is too stiff.)

Divide the mixture between the cake pans. Bake in the oven for 20-25 minutes, or until risen and golden-brown.

Remove the cakes from the oven and set aside to cool slightly. Remove the cakes from the tins and set aside to cool completely.

Finish as desired.