Gluten-free Victoria sponge recipe from Charlotte Davies of Fibro Food Fairy
A timeless classic – a Gluten-free Victoria sponge cake that is sure to delight.
TIP: If it is too much effort to make the cake in one go, prepare it in stages. For example, measure all the ingredients the night before baking, Make and bake the sponges the following day. The sponges will keep well in an airtight container overnight. Fill and finish the cake on day three when you want to serve.
Gluten-free Victoria sponge
Ingredients
- 5 free-range eggs, beaten
- 225 g dairy-free baking fat (.e. Stork), softened
- 225 g unrefined golden caster sugar
- 225 g gluten-free self-raising flour, sieved
- 2 tsp gluten-free baking powder
- 1/4 tsp xantham gum
- 1 tsp vanilla extract
- 4 tbsp strawberry jam homemade or good-quality shop bought
Instructions
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Preheat the oven to 160°C/Gas Mark 3. Grease and line two 20cm (8in) sandwich tins with baking paper.
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Break the eggs into a bowl and whisk with a fork to combine. Measure all the other ingredients except the jam into a large mixing bowl, add the eggs and beat until thoroughly combined. Divide the cake batter equally between the two prepared tins. Level the surface with the back of a spoon or spatula.
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Bake on the middle shelf of the oven. Place both tins on the same shelf, one positioned at the back on one side of the oven and one positioned at the front on the other side of the oven. This ensures an even bake. Bake for 25-30 minutes, or until the edges of the cake shrink back from the side of the tin.
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When cooked, remove from the oven and leave in the tin for a few minutes before turning out onto a wire rack to cool completely.
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When completely cold, sandwich the cakes together with the jam. Finish with a sprinkling of caster sugar on top.
As featured in the October 2019 issue of Gluten-Free Heaven magazine