Gluten Free and Dairy free Victoria Sponge
This recipe is a quick and easy recipe, which is always a crowd pleaser. We had this with an afternoon cream tea with our family. By the end of it there was none left.
This will feed up to 8 people
10oz of Gluten Free Self Raising Flour
10oz of Dairy free Butter
10oz of caster sugar
1 tsp of gluten free baking powder
1Tbsp of Vanilla essence
BUTTER ICING INGREDIENTS
5oz of Dairy free Butter
12oz of icing sugar
1 Tbsp Vanilla essence
1 Tbsp soya milk
5 Tbsp of Strawberry Jam
Optional 7 strawberries
Preheat the oven at 160c fan. Line two cake tins with baking parchment and then dust with flour.
I then use an all in one method with the ingredients and then put all ingredients in the mixer for 2 minutes on full.
Once out of the mixer evenly distribute in the two tins (8inch sandwich tins) and place in the oven for 30 minutes.
Once the cake is cooked place on a cooling rack. Whilst waiting for the cake to cool make the butter cream by beating the softened butter and icing sugar together once mix together add the vanilla essence and soya milk and mix until light in colour
Once the cake is cool, pipe the butter cream in between the two halves and spread the strawberry jam. Then decorate the top of the cake with the rest of the butter cream and I added the strawberries.