Victoria Sponge
Victoria Sponge

Victoria Sponge

Posted On: 6th October 2015
Recipe By: Alison Wheatley

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Victoria sponge has to be one of the most popular cakes and it is one of those cakes that is super easy to make gluten free. I have used the same recipe for as long as I can remember and it is just so good. Traditionally raspberry or strawberry jam should be used in the filling but why not switch it up and use any jam you like!

This recipe is...

VegetarianVegetarian

Ingredients

Cake
250g caster sugar
250g margarine
3 eggs
250g gluten free self raising flour
2tsp vanilla essence

Filling
80g raspberry jam
120g icing sugar
50g margarine

Preparation Time: 20 Mins
Cooking Time: 40 Mins
This recipe makes 10 slices

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

Method

1. Cream together the caster sugar and margarine in a large bowl.

2. Beat the eggs in a bowl or jug and weigh the flour into another bowl. Add 1/3 of the flour into the creamed margarine, mix in, add 1/3 off the beaten egg and mix again, repeat until all of the flour and eggs are worked in.

3. Add the vanilla essence and give a good beating.

4. Grease and line two 8inch round cake pans, spoon the cake mixture equally between the two pans and then place in an oven preheated to gas mark 5. Allow to bake for 30-40 Mins, if the top browns before the inside has cooked (check by inserting a skewer into the middle of the cakes, if it doesn't come out clean the cake isn't cooked),cover in tin foil and check every 10 Mins until middle is cooked.

5. Remove from the over, allow to cool slightly in the pans, then turn out onto a cooling rack, allow the cakes to go fully cold before adding the filling.

6. To prepare the filling, cream together icing sugar and margarine to make a nice thick butter cream. Spread the jam over one side of one of the cakes, a thick layer is advised but you can make it thinner if you like. You can then add the buttercream by either spreading it over the top of the jam or on the underside of the second cake and then pressing the two cakes together (we find this method easier as the buttercream can be a pain to spread on top of jam). Sprinkle a little icing sugar on the top to finish.

Nutritional info per slice

CaloriesCarbsFibreFatSugarProtein
39262g0g14g43g3g
Calories392
Carbs62g
Fibre0g
Fat14g
Sugar43g
Protein3g

Your Comments

hi there just read your Victoria sponge recipe what make of gf flour do you use please , it looks yummy thanks Jackie

Jackie Mitchell - 6th October 2015
Alison @ Coeliac Sanctuary replied to this comment on 6th October 2015

Hi Jackie, depends what flour we have in at the time, this was made using Doves Farm Self Raising, but we have also used Asda's own before.

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