Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF. Vegan Victoria Sponge Cake - Domestic Gothess. Vegan Victoria sponge cake - this delicious egg free and dairy free vanilla Victoria sandwich cake with jam and vanilla buttercream is light, soft & easy! Best Victoria Sponge I have ever made Gluten free, amazing.
My take on the classic Victoria. Gluten free Victoria sponge cake made with potato and tapioca starch and rice flour, filled with buttercream and raspberry jam, finished with a This wonderfully soft sponge is made with gluten free flour and free range eggs. Filled with smooth buttercream and an intensely fruity raspberry jam for a.. You can have Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF using 15 ingredients and 11 steps. Here is how you cook it.
Ingredients of Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF
- You need of Cake.
- Prepare 280 grams of plain / gluten-free flour.
- Prepare 1 tsp of baking powder.
- Prepare 1/2 tsp of xanthan gum if using a gluten-free flour blend.
- Prepare 170 grams of granulated sugar.
- It's 280 ml of light coconut milk / milk of choice.
- You need 120 ml of olive oil.
- You need 3 tbsp of golden syrup.
- Prepare 1 tbsp of vanilla extract.
- You need 1 tsp of baking soda / bicarb.
- Prepare of Jam & Buttercream Filling.
- It's 60 grams of softened Stork margarine (the gold foil block is DF & SF but use any marg of choice).
- It's 160 grams of icing / powdered sugar plus extra for dusting.
- It's 1/2 tsp of vanilla extract.
- You need 6 tbsp of strawberry jam (room temperature).
Puff Pastry Pies, GF DF EF SF NF - Vickys Chocolate Chip Paradise Pie, GF DF EF SF NF - Vickys 'Free-From' Victoria Sponge Cake, Gluten, Dairy, Egg EF SF NF - Vickys Christmas Cranberry & Pistachio Shortbread Cookies, GF DF - Vickys Dairy-Free CONDENSED Cream of Chicken Soup GF. Find images and videos about food, sweet and cake on We Heart It - the app to get lost in what you love. Are you sure you want to unfollow all hearts and collections from (@)? Victoria Sponge on a Cake Stand.
Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF step by step
- Preheat the oven to gas 4 / 180C / 350°F and grease & line 2 x 6" round cake tins.
- 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.
- Mix the sugar with the wet ingredients in another bowl. When well combined stir in the baking soda.
- 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.
- Divide evenly between the 2 tins.
- Bake for 25 - 30 minutes until golden, risen and the cake has pulled away from the sides of the tin.
- Let cool in the tin for 5 minutes before releasing and cooling fully on a wire rack.
- Once cooled, make the filling by beating the margarine until smooth then mixing in the icing sugar and vanilla.
- Spread the jam over the top of the base cake, then smooth the buttercream filling over the top of the jam.
- Place the other cake layer on top and dust with some extra sieved icing sugar to decorate.
- 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.
Cream Sponge Cake with Slice Cut out for Serving. Place one of the sponges on a plate or cake stand. The classic Victoria sponge cake is always a winner. Follow this recipe to discover, it's not just Mary Berry who knows how to make this classic cake. Carefully invert the cakes onto a wire rack to cool completely.
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