Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF. Best Victoria Sponge I have ever made Gluten free, amazing. After years of failed sandwich cakes making and biscuit sized sponges, I was determined to try again!! Victoria sponge cake is made with a buttercream, layered with blackberry compote, that is sandwiched Simple vanilla cake recipe from Decorated by April Carter Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF

You can cook Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF using 15 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF
  1. You need of Cake.
  2. Prepare 280 grams of plain / gluten-free flour.
  3. It’s 1 tsp of baking powder.
  4. You need 1/2 tsp of xanthan gum if using a gluten-free flour blend.
  5. It’s 170 grams of granulated sugar.
  6. Prepare 280 ml of light coconut milk / milk of choice.
  7. It’s 120 ml of olive oil.
  8. It’s 3 tbsp of golden syrup.
  9. You need 1 tbsp of vanilla extract.
  10. Prepare 1 tsp of baking soda / bicarb.
  11. It’s of Jam & Buttercream Filling.
  12. Prepare 60 grams of softened Stork margarine (the gold foil block is DF & SF but use any marg of choice).
  13. It’s 160 grams of icing / powdered sugar plus extra for dusting.
  14. It’s 1/2 tsp of vanilla extract.
  15. Prepare 6 tbsp of strawberry jam (room temperature).

This simplest of sponge cake recipes has a fresh berry and whipped cream filling that takes the classic Victoria sponge to new heights. Vickys Whipped Coconut & Pineapple Pops, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook. Great recipe for Vickys BBQ Pulled Sweet Potato, GF DF EF SF NF. One of my newly vegan friends said she'd missed pulled pork sandwiches during the Superbowl this year.

Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF step by step

  1. Preheat the oven to gas 4 / 180C / 350°F and grease & line 2 x 6" round cake tins.

  2. Sift the flour, baking powder and xanthan gum into a bowl. If using gluten-free flour I suggest either of my blends below

https://cookpad.com/us/recipes/338133-vickys-gluten-free-baking-powder https://cookpad.com/us/recipes/333165-vickys-gluten-allergy-free-flour-cake-flour-mix https://cookpad.com/us/recipes/338049-vickys-gluten-free-flour-mix-4-cakes-cookies.

  1. Mix the sugar with the wet ingredients in another bowl. When well combined stir in the baking soda.

  2. Whisk the liquid mixture gradually into the flour until you have a smooth batter. If using gluten-free flour, let the mixture sit for 10 minutes then add enough extra milk to loosen the batter to a thick pouring consistency around 30 - 60 mls / an eighth - a quarter cup.

  3. Divide evenly between the 2 tins.

  4. Bake for 25 - 30 minutes until golden, risen and the cake has pulled away from the sides of the tin.

  5. Let cool in the tin for 5 minutes before releasing and cooling fully on a wire rack.

  6. Once cooled, make the filling by beating the margarine until smooth then mixing in the icing sugar and vanilla.

  7. Spread the jam over the top of the base cake, then smooth the buttercream filling over the top of the jam.

  8. Place the other cake layer on top and dust with some extra sieved icing sugar to decorate.

  9. You can change the vanilla for any other flavouring of choice - almond, strawberry, lemon, coffee, rum….. To make chocolate cake, exchange 4 tablespoons of flour for cocoa powder.

Find victoria sponge cake stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. Before the Victoria sponge, British sponge cakes were leavened only by eggs hand-whisked with sugar until foamy and thick. And Queen Victoria, an afternoon tea aficionado, was apparently particularly fond of it. Its popularity also stems from its simplicity.