Is it time for tea? Oh I do love a Victoria sponge cake. One of my very first cakes that I made when I was first diagnosed with coeliac disease was a Victoria sponge. Some people just add jam to their Victoria sponge cake, but I use jam and cream. I also brought out the mad hatter teapot because I couldn’t enjoy my tea and cake without him!
Gluten Free Victoria Sponge Cake Recipe
Prep Time: 30 mins |Bake Time: 20 mins
Gluten Free, Wheat Free
You will need:
200g gluten free self raising flour (I use the sainsburys flour)
3 oz/ 85g ground almonds
225g/8 oz butter, softened
225g/8 oz caster sugar
2 teaspoons baking powder
2 tablespoons milk
4 eggs
1 teaspoon vanilla extract
2 tablespoons natural yoghurt
For filling:
100g butter softened
140g icing sugar, sifted
drop vanilla extract (optional)
half a jar strawberry jam
icing sugar, to decorate
What to do:
1. Preheat the oven to 180 °C/ Gas Mark 4. Grease and line two sandwich tins.
2. Whisk the butter and sugar together until light and fluffy.
3. In another bowl, whisk the eggs and vanilla extract together before adding to the butter mixture.
4. Mix together the flour, almonds and baking powder. Mix the dry ingredients in along with the milk and yoghurt until everything is well combined and you have a smooth cake batter.
5. Pour mixture evenly into two cake tins.
6. Bake for 15-20 mins until the sponges golden on the top. Test using a cake tester.
7. Take the cakes out of the tin carefully and leave to cool on a wire rack. Make the cream filling by beating the butter until smooth and creamy, then gradually beat in the icing sugar.
8. Once completely cool, add a layer of the butter cream and then the strawberry jam to the flat side of one of the sponges.
9. Sandwich the other sponge on top and either dust with icing sugar or spread some extra buttercream icing. To make the butterflies, I used butterfly shape cutters and ready to roll pink icing.
Gluten Free Victoria Sponge Cake Recipe Prep Time: 30 mins |Bake Time: 20 mins Gluten Free, Wheat Free
Ingredients
- 200 g gluten free self raising flour I use the sainsburys flour
- 3 oz/ 85g ground almonds
- 225 g/8 oz butter softened
- 225 g/8 oz caster sugar
- 2 teaspoons baking powder
- 2 tablespoons milk
- 4 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons natural yoghurt
- For filling:
- 100 g butter softened
- 140 g icing sugar sifted
- drop vanilla extract optional
- half a jar strawberry jam
- icing sugar to decorate
Instructions
-
Preheat the oven to 180 °C/ Gas Mark 4. Grease and line two sandwich tins.
-
Whisk the butter and sugar together until light and fluffy.
-
In another bowl, whisk the eggs and vanilla extract together before adding to the butter mixture.
-
Mix together the flour, almonds and baking powder. Mix the dry ingredients in along with the milk and the yoghurt until everything is well combined and you have a smooth cake batter.
-
Pour mixture evenly into two cake tins.
-
Bake for 15-20 mins until the sponges golden on the top. Test using a cake tester.
-
Take the cakes out of the tin carefully and leave to cool on a wire rack. Make the cream filling by beating the butter until smooth and creamy, then gradually beat in the icing sugar.
-
Once completely cool, add a layer of the butter cream and then the strawberry jam to the flat side of one of the sponges.
-
Sandwich the other sponge on top and either dust with icing sugar or spread some extra buttercream icing. To make the butterflies, I used butterfly shape cutters and ready to roll pink icing.
♥
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Hi Christina,your gf cake looks delicious along with all your other recipes ,but can I ask do you taste the yogurt in the cake ,I will be making a birthday cake at the weekend and will give your one a try.Thank you Linda.