Gluten Free Victoria Sponge Cake
Servings Prep Time
8people 15minutes
Cook Time
25 minutes
Servings Prep Time
8people 15minutes
Cook Time
25 minutes
Instructions
  1. Preheat the oven to 180°C/350F/Gas 4
  2. Grease 2 x sandwich tins (20cm). Cut a circle of greaseproof paper to line the bottoms.
  3. Add the eggs into a mixing bowl, with the sugar, flour, baking powder and margarine.
  4. Mix the ingredients together until they are a soft smooth consistency.
  5. Divide the mixture evenly between the 2 tins. Use the spatula to smooth the tops.
  6. Place the tins on the middle shelf of the oven and bake for 20-25 minutes – don’t open the door during cooking! The cakes are ready once they are golden brown and slightly coming away from the edges of the tins.
  7. Run a palette knife around the edge of the tins, remove the cakes and place on a wire cooling rack
  8. Once cooled, place one cake upside down onto a plate and spread it with your jam. Top with the second cake, top-side up. Sprinkle with icing sugar to finish.
Recipe Notes

I’ve been using Stork with Butter in my recipes recently it seems to be working really well.

For an extra treat top the jam with whipped cream before putting on the second cake.