Preheat oven to 180°C. Spray two 20cm sponge or sandwich tins with baking spray and dust with extra rice flour. Line the bases with a disc of non-stick baking paper.
With an electric mixer, beat the butter and sugar until pale, thick and creamy. Add the eggs, one at a time and beat well after each addition. Sift the rice flour, ground almonds, baking powder and xanthum gum then carefully fold these into the butter mixture adding the milk to moisten.
Divide the mixture between the two prepared tins and, using the back of a spoon, gently hollow out the centres so the mixture is higher at the sides of the tin. This just helps the cakes rise more evenly. Bake for 25–30 minutes until pulled away from the sides of the tin and golden brown. Turn out onto a wire rack to cool completely. Sandwich together with whipped cream and fresh fruit and dust with icing sugar.