Notes

Gluten Free Victoria Sponge

Nothing screams nostalgia like a Victoria sponge cake. The smell of mums baking drifting through the house on a Sunday afternoon and being presented with a huge slice as a treat after you had finished your tea. Whether you have coeliac disease, an intolerance or even if your following a gluten free diet just to improve your health, it doesn’t mean you can no longer enjoy a slice of cake, this recipe for gluten free victoria sponge is perfect in a every way.

There are many good gluten free products on the market these days, more and more super markets are expanding their product ranges to now include cake mixes, the problem most people have is that they are usually higher in fat, sugar and salt so its always healthier to make your own.

serving suggestion: if your not watching your weight why not whip up some fresh cream and smoother it on top of your jam mixture to create a fresh cream gluten free victoria sponge

Heat the oven to 180°C/350F/Gas Mark 4.

Beat the butter or dairy free spread with the sugar, in an electric mixer for 3-5 minutes or until it is light and fluffy, one at a time lightly beat in the eggs with a tablespoon of flour then fold in the rest of the flour

Oil a loose bottom 6 inch or 8 inch cake tin (depending on what size you want your cake) or line it with non stick baking paper

Spoon the mixture into the tin, level the mixture out using the back of the spoon

Remove from the oven, leave it to stand for a few minutes

remove from the tin and place onto a wire rack and allow to cool completely

once the cake has coooled, carefully cut your Victoria Sponge in half horizontally, spread a thick layer of jam over the bottom half. Carefully replace the top section and, dust the top with icing sugar

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