Everyone loves a good Victoria sponge cake with its soft sponge and jam filling and this recipe does not disappoint! Everyone who has tried this could not believe that it was gluten free – bonus!
I like to make my Victoria sponge cakes with a jam filling and an eye catching design on top be it fruit, piped icing or simply just a sprinkle of icing sugar. Some people also like to add cream or icing to the filling, feel free to go wild!
Ingredients (serves 10)
- 150g butter (I use unsalted)
- 150g caster sugar
- 150g gluten free self-raising flour
- 2 medium eggs
- 2 teaspoons of vanilla extract
- 1 teaspoon of gluten free baking powder
- 3 tablespoons of milk
- Preheat the oven to 190°C/Gas 5
- Mix together the butter and sugar until light and fluffy
- Add the eggs and vanilla and beat well (use those muscles!)
- Add the flour and baking powder and continue to beat well until the ingredients are combined
- Add the milk and mix well
- Grease two sandwich tins and split the mixture between them
- Place in the oven for about 15 minutes (or until a knife inserted in the centre of the cake comes out clean)
- When ready, remove from the oven and let the cake cool on a wire tray
- Once cooled, spread jam over one of the sponges (I just use store bought jam as I don’t tend to have time to make that too. One with pieces of fruit in works the best!) and carefully place the second sponge on top
- Decorate to your liking and enjoy!
- Depending on the size of your cake tins or desired number of layers you may need to repeat the above again.
- Adding the flour in two or three batches will help reduce the amount of mess/dust it creates when mixing.
- Make sure the sponges are cool before applying any icing to them otherwise it will melt!
- Why not adapt this recipe to make vanilla cupcakes instead?