Large Victoria Sponge Cake
Classics with a twist
An utter classic; lovely, moist sponge with vanilla buttercream filling, this recipe shows you our easy techniques for making scrumptious gluten free sponge cakes!
|10 minutes||25 minutes|
|Preparation Time||Cooking Time|
|170° C / 350ºF / 150°C Fan/ Gas Mark 3||1 x 20cm/8" Cake|
|Oven Temp||Servings / Makes|
You will need
225g/8oz Glutafin Gluten Free Select Multipurpose White Mix
1 1/2 x 5ml tsp Gluten-free baking powder*
170g/6oz Caster sugar
170g/6oz Butter at room temperature
3 Medium eggs
1 1/2 x 5ml tsp Natural vanilla essence
For the filling...
160g/6oz Jam, lemon curd, fresh cream or butter icing
For butter icing…
50g/2oz Butter (soft)
110g/4oz Icing Sugar
1 x 5ml tsp Natural vanilla essence
For the topping...
10g/ 1/4oz Icing sugar (sieved)
*Check in your Coeliac UK Gluten-free Food and Drink Directory for suitable brands
1. Beat all the sponge cake ingredients together with an electric hand held whisk for a full 2 minutes to give a smooth dropping consistency.
2. Grease 2 x 20cm/8” sandwich cake tins with margarine or butter and line the base with greaseproof paper or baking parchment. Dust with a little White Mix. Divide the mixture between the two tins.
3. Place in the preheated oven and cook until the sponge springs back when lightly touched in the centre. This should take around 30 minutes.
4. Turn onto cooling trays to cool and fill with buttercream and jam once cold.
For Gluten Free, wheat Free mix use:
Follow Method as above.
Tip: When the sponge has been cooked it can be frozen for 1-4 weeks (before adding filling)