Victoria Sandwich

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
  1. Preheat your oven to 180'C / fan 160'C / Gas 4.
  2. Lightly grease and line the base of 2 x 18 cm (7 inch) sandwich tins with baking paper or parchment paper.
  3. Into a medium bowl, sift together the gluten-free flour, gluten-free baking powder and xanthan gum. 
  4. 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.
  5. Carefully fold in the rest of the gluten-free flour until all the ingredients are well combined.
  6. Place the mixture into your prepared tins and gently smooth over the surface to make it even.
  7. Bake in the centre of your oven for 25-30 minutes until well risen and firm to the touch.
  8. Allow the cakes to cool for 5 minutes, then carefully turn out on to cooling rack.
  9. When cold, sandwich together with the jam and dairy-free buttercream.

No comments:

Post a Comment

Print Friendly