Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF. Vegan Victoria Sponge Cake - Domestic Gothess. Vegan Victoria sponge cake - this delicious egg free and dairy free vanilla Victoria sandwich cake with jam and vanilla buttercream is light, soft & easy! Best Victoria Sponge I have ever made Gluten free, amazing. After years of failed sandwich cakes making and biscuit sized sponges, I was determined to try again!! Using this recipe from Doves farm I succeeded in baking a cake that even I was. (PP) Contains product placement.
The warmer months are on the way so it's time to dust off all those sweet, summery recipes!
My take on the classic Victoria.
Place one of the sponges on a plate or cake stand.
You can have Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF using 15 ingredients and 11 steps. Here is how you cook that.
Ingredients of Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF
- You need of Cake.
- Prepare 280 grams of plain / gluten-free flour.
- You need 1 tsp of baking powder.
- You need 1/2 tsp of xanthan gum if using a gluten-free flour blend.
- Prepare 170 grams of granulated sugar.
- It's 280 ml of light coconut milk / milk of choice.
- It's 120 ml of olive oil.
- It's 3 tbsp of golden syrup.
- It's 1 tbsp of vanilla extract.
- Prepare 1 tsp of baking soda / bicarb.
- It's of Jam & Buttercream Filling.
- Prepare 60 grams of softened Stork margarine (the gold foil block is DF & SF but use any marg of choice).
- It's 160 grams of icing / powdered sugar plus extra for dusting.
- You need 1/2 tsp of vanilla extract.
- Prepare 6 tbsp of strawberry jam (room temperature).
Vickys Whipped Coconut & Pineapple Pops, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook. Great recipe for Vickys BBQ Pulled Sweet Potato, GF DF EF SF NF. One of my newly vegan friends said she'd missed pulled pork sandwiches during the Superbowl this year. Line the bottoms of the pans with parchment paper.
Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF step by step
- Preheat the oven to gas 4 / 180C / 350°F and grease & line 2 x 6" round cake tins.
- Sift the flour, baking powder and xanthan gum into a bowl. If using gluten-free flour I suggest either of my blends below https://cookpad.com/us/recipes/338133-vickys-gluten-free-baking-powder https://cookpad.com/us/recipes/333165-vickys-gluten-allergy-free-flour-cake-flour-mix https://cookpad.com/us/recipes/338049-vickys-gluten-free-flour-mix-4-cakes-cookies.
- Mix the sugar with the wet ingredients in another bowl. When well combined stir in the baking soda.
- Whisk the liquid mixture gradually into the flour until you have a smooth batter. If using gluten-free flour, let the mixture sit for 10 minutes then add enough extra milk to loosen the batter to a thick pouring consistency around 30 - 60 mls / an eighth - a quarter cup.
- Divide evenly between the 2 tins.
- Bake for 25 - 30 minutes until golden, risen and the cake has pulled away from the sides of the tin.
- Let cool in the tin for 5 minutes before releasing and cooling fully on a wire rack.
- Once cooled, make the filling by beating the margarine until smooth then mixing in the icing sugar and vanilla.
- Spread the jam over the top of the base cake, then smooth the buttercream filling over the top of the jam.
- Place the other cake layer on top and dust with some extra sieved icing sugar to decorate.
- You can change the vanilla for any other flavouring of choice - almond, strawberry, lemon, coffee, rum..... To make chocolate cake, exchange 4 tablespoons of flour for cocoa powder.
In a large bowl, sift or whisk the flour with the. Before the Victoria sponge, British sponge cakes were leavened only by eggs hand-whisked with sugar until foamy and thick. Its popularity also stems from its simplicity. It is a ratio cake: eggs, weighed in their shells, and then the same weight of butter, sugar, and. Our gluten free Victoria sponge is the perfect cake for any occasion.