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

How to Cook Recipes Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF using 15 ingredients and 11 steps

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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 cook that.

Ingredients make Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF

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

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.

  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.

Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF - Thank you and good luck