Victoria Sponge
The quintessential British cake for the finest of afternoon teas. A light vanilla sponge sandwiched between layers of jam and cream - delightful!
6-8
190°C/fan 170°C/gas mark 5
50 minutes
Ingredients
175g gluten-free self-raising flour
175g margarine/butter
175g caster sugar
1/2 tsp gluten-free baking powder
2 tbsp milk
3 eggs
1 tsp vanilla extract
your favourite jam
double cream, whipped
Method
Preheat the oven to 190°C/fan 170°C/gas mark 5. Grease and line 2 x 20cm (8 inch) sandwich tins.
Cream the margarine and sugar with an electric hand whisk until light and fluffy. Beat in the eggs and vanilla. Beat well.
Fold in the gluten-free flour and baking powder, beating well to combine. Mix in the milk. The mixture may be a bit wet but this is fine. I recommend not adding any more flour to dry it up!
Pour the mixture evenly into two lined sandwich tins. Bake until a skewer inserted near the centre comes out clean, usually at 25-30 minutes. If it has some mixture on it is not ready to come out, so put it back in the oven for a few more minutes.
Turn out onto a wire rack to cool. Sandwich together with jam and cream.
