The Ultimate Gluten-Free Victoria Sponge Cake
A classic Victoria sandwich that's gluten-free. Perfect for afternoon tea!
Equipment
Ingredients
- 225 g Unsalted Butter (softened or baking spread)
- 80 g White Rice Flour
- 50 g Quinoa Flour
- 50 g Tapioca Flour
- 50 g Coconut Flour
- 2 tsp Baking Powder
- 1 tsp Xanthum Gum
- 225 g Caster Sugar
- 4 Eggs
Filling
- 100 g Jam
- 125 g Unsalted Butter
- 200 g Icing Sugar
- 1 tsp Vanilla Extract
- Icing Sugar (For dusting)
Instructions
- Heat your oven to 180°c/160°c Fan/ Gas 4 Grease and line two 20 or 22cm cake tins.
- In a bowl, mix all the flours together with the baking powder and xanthan gum.
- In another bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well. Add the flour mixture and fold in using a large metal spoon or spatula.
- Divide the mixture equally between the tins and gently smooth out with the back of a spoon. Bake in the oven for 25 minutes until golden and slightly shrunk from the sides. Leave in the tins for a few minutes, then remove and place on a wire rack to cool.
- In a bowl, add the butter and sieved icing sugar and mix until smooth and creamy. Add the vanilla extract and mix again.
- Place both sponges upside down and spread the buttercream on one, and jam on the other. Carefully sandwich them together. Dust with sifted icing sugar to finish.
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Nutrition
Calories: 697kcalCarbohydrates: 83gProtein: 6gFat: 39gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 176mgSodium: 173mgPotassium: 63mgFiber: 3gSugar: 59gVitamin A: 1212IUVitamin C: 1mgCalcium: 88mgIron: 1mg
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