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...
250g caster sugar
250g gluten free self raising flour
2tsp vanilla essenceFilling
80g raspberry jam
120g icing sugar
50g margarinePreparation Time:
20 MinsCooking Time:
40 MinsThis recipe makes 10 slices
This recipe is free from...
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