Gluten Free Victoria Sponge
This light and fresh cake recipe is perfect for everything from a Sunday dinner to a family picnic.
Ingredients
- 225g/8oz caster sugar
- 4 free-range eggs
- 225g/8oz butter, well-softened, extra for greasing
- 1 teaspoon of vanilla extract
- 250g/9oz gluten-free white self-raising flour, sieved
- 1 teaspoon gluten-free baking powder
- 125g/4½oz raspberry or strawberry jam
- 1 tablespoon icing sugar, sieved for dusting
- Fresh strawberries or raspberries
Method
- Preheat the oven to 190C/170C Fan/Gas 5.
- Butter two 20cm/8in loose-based sandwich tins and line the bases with baking parchment.
- Beat with an electric mixer the sugar, eggs and vanilla until very pale, smooth and thick. This takes approx. 5 mins
- On a low speed, add the butter, flour, and baking powder and beat together for 1–2 minutes until smooth.
- Divide the mixture evenly between the prepared tins and smooth the tops. Bake on the same shelf in the centre of the oven for 20–22 minutes, or until risen and golden. They should begin to shrink back from the sides of the tin.
- Remove the tins from the oven and leave to cool for 15 minutes on to a wire rack. Peel off the baking paper and leave to cool completely.
- Place one of the sponges on a plate. Stir the jam to loosen and spoon onto the cake. Spread almost all the way to the edges. Sandwich the cakes together and dust with sifted icing sugar. You can also fill with whipped cream and berries.
Nutrition
Share With Friends
All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.
Facebook
Twitter
Print
Email
Recipe Developed By
