A simple Victoria Sandwich is often the best cake and often the most popular! It’s my daughters boyfriends favourite cake (well that and a banana loaf!) For his birthday last year he said he would love a Victoria Sponge birthday cake with cream and strawberries and this was the result! Gluten Free of course so I could have some!! For all my sponge cake recipes I use pounds and ounces, as I child we would make them without even using scales! The margarine was an 8oz block and we would put in 8 rounded tablespoons of sugar and self-raising flour and 4 eggs! The recipe never failed and I only began weighing ingredients once the margarine block was no longer 8ozs! I have always continued to use these measurements because I know it works! For this recipe I used a 10oz recipe which converted is around 285g!
This recipe is just a simple sponge recipe adapted to be gluten free…..I have also done this as a dairy free version using a dairy free spread instead of the margarine and instead of the fresh cream filling I used a dairy free spread to make dairy free buttercream. This cake was just as delicious as all the others!
Gluten Free Victoria Sponge
- 10 oz margarine or butter softened.
- 10 oz caster sugar
- 5 eggs
- 1 teaspoon vanilla extract
- 10 oz Gluten Free Self Raising
- 1 teaspoon gluten free baking powder
- 250mls double cream
- 250g strawberries (washed)
- 3 tablespoons strawberry jam
- 1-2 tablespoons of caster sugar or Icing sugar for dusting
- Preheat the oven to 170°C
- Grease and line 2x 9inch cake tins
- Place the margarine/butter & sugar in a large mixing bowl and using an electric mixer beat together until pale and fluffy.
- Add the vanilla extract.
- Add one egg at a time and beat thoroughly using a medium speed setting, making sure each time you add an egg you also you scrape the mixture off the sides of the mixing bowl using a spatula before as you go.
- Add half of the flour and baking powder and mix using a low speed setting on the mixer.
- Scrape the mixture off the side of the bowl before adding the remaining flour and again mix using a low speed setting until all the mixture is well combined.
- Using the spatula, gently scrape down the sides of the bowl and fold the mixture to ensure its well combined.
- Divide the cake mixture between the 2 cake tins, spreading the mixture right to the edge of the tins.
- Bake for approximately 35-40 minutes, or until the cake is golden brown and springy to the touch.
- Leave to cool for 5 minutes in the cake tins before turning out onto cooling racks to cool completely.
- Using an electric whisk, whisk the cream until it forms soft peaks. Be careful not to over whisk as it can become too stiff or separates!
- Once the cake has cooled place one of the sponge layers upside down on a plate.
- Spread the jam evenly on the upturned cake.
- Cover the jam layer with the cream.
- Slice the strawberries and distribute them evenly over the cream.
- Place the second cake layer on top of the strawberries, right side up.
- Sprinkle with either caster sugar or sifted icing sugar to decorate.
Eat & Enjoy……with a cup of tea in a fine bone china cup….very British!!