Time for tea and Victoria Sponge Cake

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.

 ♥

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