Victoria Sponge Recipe

Cakes & Desserts

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Victoria Sponge - Glutafin gluten free recipes

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This family favourite sponge cake is so simple and easy (yet so delicious!) to make with our Glutafin flour mixes. Try baking it today!

Preparation time:

10 minutes

Cooking time:

25 minutes

Oven temperature: 180° C / Gas mark 4

Makes:

1 x 18cm/7" Cake

Ingredients

150g/ 5oz Glutafin Select Multipurpose White Mix
2x5ml tsp Gluten-free baking powder*
110g/ 4oz Caster sugar
110g/4oz Butter at room temperature
2 Medium eggs
1x5ml tsp Natural vanilla essence

For the filling...
75g/3oz Jam, lemon curd or butter icing

For the topping...
25g/1oz Icing sugar (sieved)

*Check in your Coeliac UK Gluten-free Food and Drink Directory for suitable brands

Gluten free, wheat free option:

150g/5oz Glutafin Gluten Free Wheat Free Multipurpose White Mix

110g/4oz Soft margarine or butter spread (not a light spread)

110g/4oz Caster sugar

2 Large eggs

2 x 5ml tsp Baking powder

2 x 15ml tbsp Milk

1 x 5ml tsp Vanilla essence

Follow Method as above.

Method

1. Place all the ingredients into a mixing bowl and beat well for 2 minutes using an electric mixer until the
mixture is light, pale and fluffy with a soft dropping consistency.

2. Divide the mixture between 2 lined and greased 18cm/7inches round cake tins.

3. Bake in the centre of the oven for 20-25 minutes until the sponge is pale golden brown in colour and the cake
springs back when lightly touched.

4. Turn out onto a cooling tray.

5. Sandwich together with the filling and dust the top with the sieved icing sugar.

Other options:
Chocolate cake : Add 1x15ml tbsp sieved cocoa powder and 1x15ml tbsp milk to the ingredients. Fill with a
chocolate butter cream and decorate with chocolate buttons.

Coffee cake : Omit the vanilla essence. Mix 2x5ml tsp instant coffee powder with 1x15ml tbsp hot water and
add to the ingredients. Use a coffee butter cream and decorate sponge with walnut halves.

Citrus sponge : Omit the vanilla essence. Add the grated rind of 1 orange and 1 lemon to the ingredients. Use
the lemon juice in a lemon butter cream. Top the sponge with a glace icing made with the orange juice.