Victoria sponge recipe

July 29, 2014

Also requested is the victoria sponge recipe now below:

8oz gluten free self raising flour

9oz (225g) margerine (can be made with dairy free spread too)

9oz (225g) caster sugar

1oz (30g) ground almonds

1 tsp vanilla extract

4 large eggs

2 tbsp milk (or dairy free soya or alternative)

1 tsp xanthum gum

1 & half tsp gluten free baking powder

Whisk together sugar and margerine till soft and fluffy and well mixed.

Beat eggs with vanilla extract and milk and then add to the creamed mixture. Add a little at a time and beat well in between.

Sieve together flour, ground almonds, baking powder and xanthum gum and gently fold in to the cake mix.

Once all ingredients combined, divide between two 8″ round sandwich cake tins.

Bake at 190deg for 20 mins until golden brown.

Sandwich together with buttercream and jam and dust the top with icing sugar.

Alternatives include adding a tbsp of lemon juice and poppy seeds and grated zest then using just butter cream filling, or use the mix to make muffins – works well… will make 12-16 depending on tin size.