This is how it's made Gluten Free Victoria Sponge Cake

  1. Cream together the Stork and sugar until light and soft.
  2. Gradually beat in the eggs and fold in the flour and milk. The mixture will be quite soft.
  3. Place mixture in greased and bottom lined 2 x18cm (7 inch) cake tins and bake in preheated oven 180° C, 160° C fan oven, Gas 4 for 20-25 minutes.
  4. Turn out and cool on wire rack. 
  5. To make the filling, whip the cream, golden caster sugar and vanilla extract until the mixture holds its shape.
  6. Once cool, spread the jam on one of the halves, and the cream on the other. Sandwich the two halves together.
  7. Finish with a dusting of icing sugar and serve.
  • Temperature: 180c (160 fan), Gas mark 4 oC
  • Baking time:
  • Serves: 8-10