This has to be one of the most classic cakes there are, and for good reason, it maybe a handful of simple ingredients but a very understated cake with a light texture and creamy light crumb. This version is gluten free and has a dairy free adaption as well should you need it.
Gluten Free Victoria Sponge Cake (with dairy free option)
- 2 x 8″ tins
- baking parchment
- if you have a magi-mix i love this for making a Victoria sponge
- 4 large eggs
- 225 g softened butter you can use dairy free spread here it works fine
- 225 g self raising gluten free flour
- 225 g caster sugar
- 1 1/2 tsp baking powder
- Jam – Strawberry or Raspberry
- 100 g of Butter if making dairy free do 50g dairy free spread such as pure and 50g hard margarine
- 220 g of icing Sugar
- 1 tsp of Vanilla Extract and bit of water
- Preheat the oven to 180' non fan or 160 fan assisted oven.
- line two 8″ tins with parchment paper.
- I tend to make my Victoria sponges as an all in one mixture in the food processor, Measure it all and put in the food processor and blitz until combined. If you don't have one put in a bowl and mix with a hand mixer and cream your butter and sugar together first before adding the other ingredients.
- Divide between the two tins and place on a middle shelf for 25 minutes until cooked. Refrain from opening the oven until the cakes have cooked through as this can cause the cakes to dip in the middle until they have cooked through! This is very disheartening!! These should be cooked through through in the 20-25 minute window depending on your oven – but mine needs the full 25 mins.
- Make the butter icing and add a tsp of cold water at a time to get the right consistency but resist making it runny as you want it to hold its own shape.
- When the cakes are totally cool spread the icing on one later of the cake and then a layer of the jam and then place then next cake onto and put another later of icing onto. Done!
- Enjoy. Store any leftovers in an airtight container.