A timeless classic!Fibro Food Fairy
You can’t go wrong with a slice of a homemade Victoria sponge. This dairy and gluten free cake was made for an afternoon tea fundraising event for a Fibromyalgia support group. A firm family favourite and crowd pleaser it’s safe to say that we completely sold out.
In addition to this recipe I also came up with a dairy and gluten free Coffee Cream Cake. Click here for the recipe.
Free From Information:
• Dairy free
• Gluten free
• Nut free
• Soya free
• Refined sugar free
A firm family favourite and crowd pleaser.
- 5 medium eggs, beaten
- 225g dairy free baking fat (i.e. Stork), softened
- 225g unrefined golden caster sugar
- 225g gluten free self-raising flour, sieved
- 2 teaspoons gluten free baking powder
- ¼ teaspoon xanthan gum
- 1 teaspoon vanilla extract
- 4 tablespoons, strawberry jam homemade or good-quality shop bought
Preheat the oven to 160°C fan. Grease and line two 20cm sandwich tins with baking paper.
Break the eggs into a bowl and whisk with a fork to combine. Measure all the other ingredients except the jam into a large mixing bowl, add the eggs and beat until thoroughly combined. Divide the cake batter equally between the two prepared tins. Level the surface with the back of a spoon or spatula.
Bake on the middle shelf of the preheated oven. Place both tins on the same shelf, one positioned at the back on one side of the oven and one positioned at the front on the other side of the oven. This ensures an even bake. Bake for 25-30 minutes or until the edges of the cake shrink back from the side of the tin.
When cooked removed from the oven and leave in the tin for a few minutes before turning out onto a wire rack to cool completely.
When completely cold sandwich the cakes together with the jam. Finish with a sprinkling of caster sugar on top.
FIBRO FOOD FAIRY TIP: If it is too much effort to make the cake in one go prepare it in stages. For example, measure all the ingredients the night before baking, Make and bake the sponges the following day. The sponges will keep well in airtight container overnight. Fill and finish the cake on day three when you want to serve.