Gluten Free Victoria Sponge Recipe

Victoria sponge a timeless classic. Light fluffy sponge, rich strawberry jam, creamy butter icing and a light dusting of icing sugar to top it all. What could be better?

What do you need?

• 170 g ( 6 ounces) butter
• 170 g ( 6 ounces) castor sugar
• 170 g (6 ounces) gluten-free self-raising flour
• 3 eggs

What do you do?

1. Cream butter and sugar until light and fluffy.
2. Beat in eggs slowly and fold in small amounts of flour as you go.
3. Line two cake tins 7 inches and grease well, including the bottom.
4. Divide mixture between the two tins.
5. Bake 20-25 mins 180 c or Gas 4.
6. Cool and then decorate. You can use buttercream and jam to fill, dust the top with icing sugar. Or you could just ice it.

Variations

1. Orange- add 2 tbs orange juice and rind of the orange to the mixture and cover with orange icing.
2. Chocolate – add 30 g cocoa powder to the mixture and cover in chocolate icing.
3. Coffee – add 30 g instant coffee to the mixture and cover in coffee icing.