Gluten Free Victoria Sponge Cake

Ingredients

• 300 grams Gluten free Self Raising Flour
• 300 grams Unsalted Butter ((Soft Room Temperature) Dairy free spread if required)
• 300 grams Sugar (caster or fine white sugar)
• 5 large Eggs ((Room Temperature))
• 1.5 teaspoon Baking Powder (Some brands may have ingredients that contain gluten. Always be sure to check the label.)
• 1 teaspoon Vanilla extract
• 1/4 teaspoon Xanthan Gum
• 1/4 teaspoon Salt
• 6 tablespoons Strawberry Jam
• 450 ml Double Cream (Heavy cream)
• 125 grams Icing Sugar (sieved) (Powdered sugar)

Instructions

1. 1

   --- Sponge Cake ---

2. 2

   Preheat oven to 170°c/325°F/Gas mark 3

3. 3

   Prepare and grease the baking tins.

4. 4

   In a large bowl combine all the cake ingredients.

5. 5

   Mix well ensuring that the mixture is smooth with no lumps and all ingredients are combined. Whisk well to ensure plenty of air gets into your mixture.

6. 6

   Divide the mixture evenly between the two cake tins and spread evenly in the tin. Place in the oven.

7. 7

   Bake for approximately 30-35 minutes cooking times may vary dependent on oven. Check the sponge with a skewer and if it comes out clean it is ready if not bake for a few minutes longer.

8. 8

   Place sponges on a cooling rack.

9. 9

   --- Filling ---

10. 10

    Whisk the double cream and icing sugar (sieved) together adding a few tablespoons of icing sugar at a time until combined. Whisk well until cream is thick and smooth.

11. 11

    Once the sponges are cool spread jam evenly on bottom layer and then add a layer of the cream filling. Spread evenly then top with the second sponge. Dust with a little icing sugar and decorate as desired.