This recipe was sent to us by Beverly Messner.

1 cup soy flour
¾ cup 100% corn flour (cornstarch)
1 ¼ teaspoon baking soda
½ cup cocoa
1 ¼ cups caster sugar (extra fine sugar, but I used regular granulated)
150g melted butter (1 1/3 sticks or 2/3 cups)
1 tablespoon gluten-free white vinegar
1 cup evaporated milk
2 eggs
1 mashed banana
2 tablespoons raspberry jam

Grease two 8 round sandwich cake pans....line bases with baking paper. Sift flours, soda, cocoa and sugar into a large bowl and add butter, vinegar and milk. Beat with electric beater on low speed 1 minute, add eggs, banana and jam and beat on medium speed for two minutes. Pour cake mix into prepared pans. Bake in moderate oven for 30 minutes or until cooked. Stand cakes in pans 5 minutes, turn onto wire rack to cool. Sandwich cakes together with whipped cream.

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