Recipe of Super Quick Homemade Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF

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Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF

To begin with this particular recipe, we have to prepare a few ingredients. You can certainly have Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF using 15 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF

  1. You need of Cake.
  2. You need 280 grams of plain / gluten-free flour.
  3. Get 1 tsp of baking powder.
  4. It's 1/2 tsp of xanthan gum if using a gluten-free flour blend.
  5. Get 170 grams of granulated sugar.
  6. Make ready 280 ml of light coconut milk / milk of choice.
  7. Make ready 120 ml of olive oil.
  8. Get 3 tbsp of golden syrup.
  9. Prepare 1 tbsp of vanilla extract.
  10. Take 1 tsp of baking soda / bicarb.
  11. Take of Jam & Buttercream Filling.
  12. Make ready 60 grams of softened Stork margarine (the gold foil block is DF & SF but use any marg of choice).
  13. You need 160 grams of icing / powdered sugar plus extra for dusting.
  14. You need 1/2 tsp of vanilla extract.
  15. Make ready 6 tbsp of strawberry jam (room temperature).

Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF instructions

  1. Preheat the oven to gas 4 / 180C / 350°F and grease & line 2 x 6" round cake tins.
  2. Sift the flour, baking powder and xanthan gum into a bowl. If using gluten-free flour I suggest either of my blends below https://cookpad.com/us/recipes/338133-vickys-gluten-free-baking-powder https://cookpad.com/us/recipes/333165-vickys-gluten-allergy-free-flour-cake-flour-mix https://cookpad.com/us/recipes/338049-vickys-gluten-free-flour-mix-4-cakes-cookies.
  3. Mix the sugar with the wet ingredients in another bowl. When well combined stir in the baking soda.
  4. Whisk the liquid mixture gradually into the flour until you have a smooth batter. If using gluten-free flour, let the mixture sit for 10 minutes then add enough extra milk to loosen the batter to a thick pouring consistency around 30 - 60 mls / an eighth - a quarter cup.
  5. Divide evenly between the 2 tins.
  6. Bake for 25 - 30 minutes until golden, risen and the cake has pulled away from the sides of the tin.
  7. Let cool in the tin for 5 minutes before releasing and cooling fully on a wire rack.
  8. Once cooled, make the filling by beating the margarine until smooth then mixing in the icing sugar and vanilla.
  9. Spread the jam over the top of the base cake, then smooth the buttercream filling over the top of the jam.
  10. Place the other cake layer on top and dust with some extra sieved icing sugar to decorate.
  11. You can change the vanilla for any other flavouring of choice - almond, strawberry, lemon, coffee, rum..... To make chocolate cake, exchange 4 tablespoons of flour for cocoa powder.

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