Gluten-Free Victoria Sponge Recipe
The Gluten Free Victoria sponge is a timeless classic; Light fluffy sponge, rich strawberry jam, creamy butter icing - what could be better?
Equipment
- 1 Mixing Bowl
- 2 7-Inch cake tins
Ingredients
- 170 g Butter (6 ounces)
- 170 g Castor sugar (6 ounces)
- 170 g Gluten-free self-raising flour (6 ounces)
- 1/4 tsp Xanthan gum ( if your flour mix doesn't have it).
- 3 Large eggs
- For the filling
- 4 tbsp Strawberry Jam
- 200 g Butter
- 400g Icing Sugar
Instructions
- Cream butter and sugar until light and fluffy.
- Beat in eggs slowly and fold in small amounts of flour as you go.
- Line two cake tins 7 inches and grease well, including the bottom.
- Divide the mixture between the two tins.
- Bake 20-25 minutes at 180c or Gas 4.
- Cool and then decorate. You can use buttercream and jam to fill, and dust the top with icing sugar. Or you could just ice it.
- To make the buttercream, beat the butter until it is soft, then add the icing sugar a tablespoon at a time.
Nutrition
Calories: 575kcalCarbohydrates: 114gProtein: 6gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 61mgSodium: 458mgPotassium: 70mgFiber: 3gSugar: 78gVitamin A: 89IUVitamin C: 1mgCalcium: 123mgIron: 2mg
Tried this recipe?Let us know how it was!