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Gluten Free Victoria Sponge Cake Recipe Prep Time: 30 mins |Bake Time: 20 mins Gluten Free, Wheat Free

Author The Gluten Free Greek

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

  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 the 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.