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Gluten Free Victoria Sponge Cake
We have adapted this British classic to be just as delicious in a Gluten Free form- why not give it a try and let us know what you think!
We have adapted this British classic to be just as delicious in a Gluten Free form- why not give it a try and let us know what you think!
Prep time
15 minutes
Cooking time
25 minutes
Servings
8
Difficulty
Easy
Ingredients
Cake
150 grams Stork
150g caster sugar
2 eggs, medium
150g gluten free self-raising flour
3 tbsps semi skimmed milk
Filling
2-3 tbsps jam e.g. strawberry or raspberry
140ml double cream or Elmlea double
50g golden caster sugar
1/2tsp vanilla extract
Icing sugar, to dust
Instructions
how_make
Cream together the Stork and sugar until light and soft.
Gradually beat in the eggs and fold in the flour and milk. The mixture will be quite soft.
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.
Turn out and cool on wire rack.
To make the filling, whip the cream, golden caster sugar and vanilla extract until the mixture holds its shape.
Once cool, spread the jam on one of the halves, and the cream on the other. Sandwich the two halves together.
