This is one of the simplest cakes to make whether being made with wheat flour or gluten free flour and definitely one of the finest to eat. Having had my partner make a Victoria Sponge using both kinds of flour in recent months, there is nothing to distinguish which was which from the finished product, as both come out light, fluffy and buttery. It is a very easy cake to dress up and perfect for any occasion as a treat or gift.
Victoria Sponge Ingredients:
8ozs Gluten Free Plain Flour
8ozs Caster Sugar
8ozs Cooking Butter/Margarine
1-2 tsp Gluten Free Baking Powder
3ozs Butter or Cooking Margarine
6ozs Icing Sugar
Pot of Sugar Free Jam
2 Greased 8 Inch Sandwich Tins
Large Mixing Bowl
1 Weigh out ingredients separately.
2 Firstly cream the margarine and sugar until it looks a pale colour.
3 Then tip in the eggs and sifted flour and whisk the mixture until it is a dough like consistency.
4 Once you have done this, grease the cake tins with some margarine, line them with grease proof paper and spoon out the cake mixture into the 2 cake tins.
5 Smooth out the cake mix to cover the bottom of each tin.
6 Bake in an oven at 175C for 20 to 25 mins or until the cakes are firm but spring back when touched gently.
7 Empty the sponges out of the cake tins and leave the cakes to cool on a cake cooling rack or a floured greaseproof round plate if you don’t have one.
8 When the cakes are cool, spoon out the buttercream on the underside of one sponge, and then spoon out the jam on the underside of the other sponge.
9 To complete, sandwich the two halves together, and dust the top of the Victoria Sponge with icing sugar through a sieve.
Serve and enjoy!