Named after Queen Victoria, this gluten-free and dairy-free version of the simple cake, is made of two layers of sponge that are traditionally sandwiched together with raspberry or strawberry jam and whipped buttercream
|Photography by Martin Penfold|
175g (6 oz) gluten-free flour
175g (6 oz) caster sugar
175g (6 oz) dairy-free spread
2 x 5 ml spoons (2 teaspoons) gluten-free baking powder
1/4 x 5ml spoon (1/4 teaspoon) xanthan gum
3 large eggs, beaten
1 x 15 ml spoon (1 tablespoon) water
for the filling:
strawberry or raspberry jam
dairy-free buttercream see this link for recipe
What to do:
- Preheat your oven to 180'C / fan 160'C / Gas 4.
- Lightly grease and line the base of 2 x 18 cm (7 inch) sandwich tins with baking paper or parchment paper.
- Into a medium bowl, sift together the gluten-free flour, gluten-free baking powder and xanthan gum.
- In a separate bowl cream together the dairy-free spread and sugar until light and fluffy. Gradually beat in the eggs and water with a little of the gluten-free flour.
- Carefully fold in the rest of the gluten-free flour until all the ingredients are well combined.
- Place the mixture into your prepared tins and gently smooth over the surface to make it even.
- Bake in the centre of your oven for 25-30 minutes until well risen and firm to the touch.
- Allow the cakes to cool for 5 minutes, then carefully turn out on to cooling rack.
- When cold, sandwich together with the jam and dairy-free buttercream.