Truly Yummy Victoria Sponge Cake
Gluten free and dairy free Victoria Sponge Cake. Recommended ingredients large eggs, caster sugar, vanilla extract, Flora salted plant-based spread, Freee gluten free self raising white flour, Dr Oetker baking powder, strawberry jam, fresh strawberries, The Coconut Collab double cream, icing sugar.
Equipment
- 2 20cm/8inch non-stick loose based sandwich tins
- 1 cake stand or large plate
- 1 Food mixer
Ingredients
Victoria Sponge
- 4 large free range eggs
- 225 g caster sugar
- 1 tsp vanilla extract
- 225 g softened plant-based butter recommend Flora Salted Plant-Based Spread
- 250 g gluten free self raising flour recommend Freee gluten free self raising white flour
- 1 tsp baking powder recommend Dr Oekter Baking Powder
Filling
- 125 g strawberry jam
- 220 g plant-based cream whipped until thick recommend The Coconut Collab Double Cream
- 230 g fresh strawberries washed and sliced
Instructions
Victoria Sponge
- Preheat the oven to 180℃ / Gas Mark 4
- Use a little Flora spread to butter the cake tins especially if not using non-stick ones and line the bases with circles of baking paper
- Place the eggs, sugar and vanilla extract into the food mixer and beat until pale, smooth and thick
- Add the softened plant-based butter and continue to beat until incorporated then mix in the flour and baking powder for 1-2 minutes until the batter is smooth
- Divide the mixture evenly between the two cake tins
- Place on the same shelf and bake for 20 minutes until well risen and golden brown
- Remove the tins from the oven and leave to cook before turning them out
- Once completely cool add the Victoria sponge filling
Filling
- Place one of the sponges onto the serving plate or cake stand and spread a thin layer of jam on the bottom of the bottom sponge ensuring you leave at least a centimetre from the edge all the way round
- Place the whipped double cream on top of the bottom sponge then the sliced fresh strawberries, leaving a handful for the top decoration
- Spread a layer of jam on the bottom of the top sponge ensuring you leave at least a centimetre from the edge all the way round
- Gently place the top sponge on top of the bottom sponge
- Dust the top with a little icing sugar and garnish the centre with a few strawberry slices