If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.
This is simply our best ever Victoria Sponge recipe! Light, fluffy, sweet and delicious, a guaranteed showstopper! Who knew a gluten free Victoria Sponge could taste so good?
225g Glutafin Gluten Free Select Multipurpose White Mix
1 1/2 tsp gluten-free baking powder*
170g caster sugar
200g butter at room temperature
3 large eggs
1 1/2 tsp natural vanilla essence
*Refer to your Coeliac UK Food and Drink Directory
160g jam or lemon curd
fresh cream or butter icing
50g butter (at room temperature)
110g icing sugar
1 tsp natural vanilla essence
A small amount of icing sugar, sieved.
If using Glutafin Gluten Free Multipurpose White Mix reduce mix to 200g, add 2 tsp baking powder and 2 tbsp milk.
Electric whisk
1. Pre-heat the oven to 170°/150°C Fan/Gas Mark 3
2. Place all the sponge ingredients into a mixing bowl and beat well for 2 minutes using an electric mixer. Beat until the mixture is light, pale and fluffy with a soft dropping consistency.
3. Divide the mixture between 2, greased and base lined, 20cm round cake tins.
4. Bake in the centre of the pre-heated oven for 30 minutes at 170°/150°C Fan/Gas Mark 3, until the sponge is a pale golden brown colour and the cake springs back when lightly touched.
5. Turn the oven off, leave the tin in the oven for a further 5 minutes before turning out onto a cooling tray.
6. Sandwich together with your chosen filling and dust the top with the sieved icing sugar. For butter icing, simply whisk the ingredients together.
If using fresh cream keep chilled and eat within 24 hours.
225g Glutafin Gluten Free Select Multipurpose White Mix
1 1/2 tsp gluten-free baking powder*
170g caster sugar
200g butter at room temperature
3 large eggs
1 1/2 tsp natural vanilla essence
*Refer to your Coeliac UK Food and Drink Directory
160g jam or lemon curd
fresh cream or butter icing
50g butter (at room temperature)
110g icing sugar
1 tsp natural vanilla essence
A small amount of icing sugar, sieved.
If using Glutafin Gluten Free Multipurpose White Mix reduce mix to 200g, add 2 tsp baking powder and 2 tbsp milk.
Electric whisk
1. Pre-heat the oven to 170°/150°C Fan/Gas Mark 3
2. Place all the sponge ingredients into a mixing bowl and beat well for 2 minutes using an electric mixer. Beat until the mixture is light, pale and fluffy with a soft dropping consistency.
3. Divide the mixture between 2, greased and base lined, 20cm round cake tins.
4. Bake in the centre of the pre-heated oven for 30 minutes at 170°/150°C Fan/Gas Mark 3, until the sponge is a pale golden brown colour and the cake springs back when lightly touched.
5. Turn the oven off, leave the tin in the oven for a further 5 minutes before turning out onto a cooling tray.
6. Sandwich together with your chosen filling and dust the top with the sieved icing sugar. For butter icing, simply whisk the ingredients together.
If using fresh cream keep chilled and eat within 24 hours.
If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.