Stacey’s gluten free Victoria sponge

Updated at: Mon, 25 Sep 2023 10:47:00 GMT

Step 1

Preheat the oven to 160c Line a square silicone tin with baking paper.

Step 2

Beat the sugar, eggs and vanilla until very pale, smooth and thick. It’s best to do this with electric beaters or a food mixer for around 5 minutes: the whisk should leave a thin trail of batter when lifted from the bowl.

Step 3

Add the butter, and beat again.

Step 4

Add the flour and baking powder and beat together for 1–2 minutes more until smooth.

Step 5

Pour the mixture into the prepared tin and smooth the surface. Bake in the centre of the oven for 20–22 minutes, or until well risen, golden-brown and just beginning to shrink back from the sides of the tin.

Step 6

Remove the tin from the oven and leave to cool for 15 minutes before turning out on to a wire rack. Peel off the baking paper and leave to cool completely.

Step 7

Whilst the sponges are cooling, make your buttercream. Adding your butter to a bowl and cream it together. Then gradually add your icing sugar Add your vanilla extract and mix once more.

Step 8

To decorate, cut the cake in half. Spread jam on the bottom layer of the cake. If you want to pipe your buttercream, place it in a piping bag and pipe around the edges, working into the middle. Place your second sponge on top.

1 liked

0 disliked