Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF
Just a very basic, everyday free-from cake recipe, easy to adapt to other flavourings. I used 7" tins in the main picture but on hindsight I should have used slightly smaller ones so I've instructed the use of 6" tins with their cooking time. If you double the ingredients you could use 7" or 8" tins instead for achieving thicker cake layers, just add an extra 15 minutes or so onto the baking time. Or use 4 x 7" tins to construct a gateux-styled 4 layered cake
Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF
Just a very basic, everyday free-from cake recipe, easy to adapt to other flavourings. I used 7" tins in the main picture but on hindsight I should have used slightly smaller ones so I've instructed the use of 6" tins with their cooking time. If you double the ingredients you could use 7" or 8" tins instead for achieving thicker cake layers, just add an extra 15 minutes or so onto the baking time. Or use 4 x 7" tins to construct a gateux-styled 4 layered cake
Open in Cookpad AppSteps
- 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.wasmer.app/us/recipes/338133-vickys-gluten-free-baking-powder
https://cookpad.wasmer.app/us/recipes/333165-vickys-gluten-allergy-free-flour-cake-flour-mix
https://cookpad.wasmer.app/us/recipes/338049-vickys-gluten-free-flour-mix-4-cakes-cookies
- 3
Mix the sugar with the wet ingredients in another bowl. When well combined stir in the baking soda
- 4
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
- 5
Divide evenly between the 2 tins
- 6
Bake for 25 - 30 minutes until golden, risen and the cake has pulled away from the sides of the tin
- 7
Let cool in the tin for 5 minutes before releasing and cooling fully on a wire rack
- 8
Once cooled, make the filling by beating the margarine until smooth then mixing in the icing sugar and vanilla
- 9
Spread the jam over the top of the base cake, then smooth the buttercream filling over the top of the jam
- 10
Place the other cake layer on top and dust with some extra sieved icing sugar to decorate
- 11
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
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