Victoria Sponge Cake
Use this easy ‘all in one’ method to make the sponge cake layers for a classic Victoria sponge sandwich cake which is also gluten free. The two cake sponges are traditionally sandwiched together with raspberry jam and cream, while the top is simply dusted with icing sugar. Free from Gluten, Soya, Wheat, Nuts and suitable for vegetarians.
Credited to: FREEE by Doves Farm
Kcal:
Difficulty: Pretty easy
Serves 8
Ingredients
For the Cake
- FREEE Self Raising Flour 175g
- Butter, softened 175g
- Eggs 4
- Caster sugar 175g
For the Filling
- Jam 4 tbsp
- Cream 50g
- Icing sugar 100g
Method
For the Cake
- Using the average tin size (7”) and ingredient quantity for a 7” cake. Line two 7" tins with parchment and oil the edges. Pre-heat the oven to 180°C, Fan 160°C, 350°F, Gas 4.
- Sieve the flour into a large bowl.
- Add the butter, eggs and sugar and beat well.
- Divide the mixture between the prepared baking tins.
- Bake for 30 - 35 mins, until the cakes are just brown and start to come away from the side of the tin.
- Turn the cakes out on to a wire rack, peel off the paper and leave to cool.
For the Filling
- Spread jam onto one cold sponge
- Whip the cream and spread it over the jam.
- Place the second sponge on top and sieve the icing sugar over the top.
Hints and tips:
You can find more methods for different size tins on the FREEE-foods website.
