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Vickys 'free-from' Victoria Sponge Cake Recipe

Vickys 'Free-From' Victoria Sponge Cake Recipe
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Cooking Time : 40 minutes
Serving : 12
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Prepare the ingredients before making Vickys 'Free-From' Victoria Sponge Cake in your home. Then, follow these steps below to serve Vickys 'Free-From' Victoria Sponge Cake for your family or friends.

Ingredients: Vickys 'Free-From' Victoria Sponge Cake

  • Cake
  • 280 grams plain / gluten-free flour
  • 1 tsp baking powder
  • 3/4 tsp xanthan gum if using a gluten-free flour blend
  • 170 grams granulated sugar
  • 280 ml light coconut milk / milk of choice
  • 120 ml olive oil
  • 3 tbsp golden syrup
  • 1 tbsp vanilla extract
  • 1 tsp baking soda / bicarb
  • Jam & Buttercream Filling
  • 60 grams softened Stork margarine (the gold foil block is DF & SF but use any marg of choice)
  • 160 grams icing / powdered sugar plus extra for dusting
  • 1/2 tsp vanilla extract
  • 6 tbsp strawberry jam (room temperature)

How to Make Vickys 'Free-From' Victoria Sponge Cake

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Vickys 'Free-From' Victoria Sponge Cake in your home by yourself.

    Step 1
  • Preheat the oven to gas 4 / 180C / 350°F and grease & line 2 x 6" round cake tins
  • Step 2
  • Sift the flour, baking powder and xanthan gum into a bowl. If using gluten-free flour I suggest either of my blends below
  • Step 3
  • Mix the sugar with the wet ingredients in another bowl. When well combined stir in the baking soda
  • Step 4
  • Whisk the liquid mixture gradually into the flour until you have a smooth batter. If using gluten-free flour, let the mixture sit for 10 minutes then add enough extra milk to loosen the batter to a thick pouring consistency around 30 - 60 mls / an eighth - a quarter cup
  • Step 5
  • Divide evenly between the 2 tins
  • Step 6
  • Bake for 25 - 30 minutes until golden, risen and the cake has pulled away from the sides of the tin
  • Step 7
  • Let cool in the tin for 5 minutes before releasing and cooling fully on a wire rack
  • Step 8
  • Once cooled, make the filling by beating the margarine until smooth then mixing in the icing sugar and vanilla
  • Step 9
  • Spread the jam over the top of the base cake, then smooth the buttercream filling over the top of the jam
  • Step 10
  • Place the other cake layer on top and dust with some extra sieved icing sugar to decorate
  • Step 11
  • You can change the vanilla for any other flavouring of choice - almond, strawberry, lemon, coffee, rum..... To make chocolate cake, exchange 4 tablespoons of flour for cocoa powder
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