Gluten-free Victoria Sponge
Look no further than this gluten-free recipe for a Victoria sponge if you're on the hunt for a free-from version of the classic cake.
Introduction
This recipe uses the classic all-in-one method to make the sponge cake layers for a Victoria Sponge. The two sponges are traditionally sandwiched together with raspberry jam and cream, while the top is simply dusted with icing sugar.
Ingredients
| 250g | butter, plus extra for tins |
| 250g | FREEE Self Raising White Flour |
| 5 | eggs |
| 250g | caster sugar |
| For the filling: | |
|---|---|
| 5 tbsp | jam |
| 75g | cream |
| 3 tsp | icing sugar |
Essential kit
You will need: 2 x 20cm cake tins.
Method
Cooking time: 35-40 mins.
Preheat the oven to 180°C, Fan 160°C, 350°F, Gas 4. Select the tin size and ingredient quantity you plan to use and rub some butter around the inside of the tins.
Sift the flour into a large bowl.
Cut the butter into small cubes, put them into the mixing bowl and stir to cover them with flour.
Break the eggs into the bowl, add the sugar and beat everything together well.
Divide the mixture between the prepared baking tins and smooth the tops.
Bake for the time given for your chosen tin size until the cakes are just brown and start to come away from the sides of the tin. Turn the cakes out onto a wire rack, peel off the paper and leave to cool.
FILLING: Spread the jam onto one cool sponge.
Whip the cream and spread it over the jam. Place the second sponge on top.
Sift the icing sugar over the cake.
