Gluten-free victoria sponge

Method

1. 1

   Heat the oven to 180C/160C fan/gas 4. Butter two 20cm sandwich tins and line with baking parchment. Beat the butter and caster sugar together in a large bowl using an electric whisk for 5-6 mins, or until pale and fluffy.

2. 2

   Add the eggs, one at a time, beating well between each addition and adding a spoonful of the flour with each egg to prevent the mixture from curdling.

3. 3

   Fold in the remaining flour and baking powder using a spatula, then stir in the milk and vanilla. Divide the mixture between the tins and level the surfaces. Bake for 20-25 mins until golden, springy to the touch and a skewer inserted into their centres comes out clean (if any wet cake mixture clings to the skewer, return the sponges to the oven for another 5 mins, then check again). Leave to cool in the tins for 5 mins, then turn out onto a wire rack, remove the baking parchment and leave to cool completely. Once completely cool, the sponges can be wrapped and frozen for up to a month. Defrost at room temperature before assembling.

4. 4

   Whisk the cream and icing sugar together using an electric whisk until the cream just holds its shape. To assemble, put one sponge on a plate or cake stand. Spread over the jam, then spoon over the whipped cream. Sandwich with the second sponge, then dust with icing sugar. Best enjoyed the day it’s assembled.

Nutrition

calories

389 calories

fatContent

24 grams fat

fiberContent

0.1 grams fiber

sugarContent

25 grams sugar

sodiumContent

0.65 milligram of sodium

proteinContent

3 grams protein

carbohydrateContent

38 grams carbohydrates

saturatedFatContent

15 grams saturated fat

Indicative values from the source, for the original recipe.

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