Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, vickys 'free-from' victoria sponge cake, gf df ef sf nf. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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.
Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook vickys 'free-from' victoria sponge cake, gf df ef sf nf using 15 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF:
- Make ready Cake
- Get plain / gluten-free flour
- Make ready baking powder
- Take xanthan gum if using a gluten-free flour blend
- Make ready granulated sugar
- Get light coconut milk / milk of choice
- Make ready olive oil
- Make ready golden syrup
- Take vanilla extract
- Take baking soda / bicarb
- Make ready Jam & Buttercream Filling
- Make ready softened Stork margarine (the gold foil block is DF & SF but use any marg of choice)
- Make ready icing / powdered sugar plus extra for dusting
- Get vanilla extract
- Take strawberry jam (room temperature)
Place one of the sponges on a plate or cake stand. Our gluten free Victoria sponge is the perfect cake for any occasion. It is a light, fluffy sponge sandwiched together with raspberry jam and vanilla buttercream. Almost identical to our regular Victoria sponge, except with no gluten of course, you will not be able to.
Steps to make Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF:
- 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
A Victoria sponge cake with a light fluffy vanilla sponge, raspberry jam and vanilla buttercream. Free range eggs, flour and natural vanilla flavouring creates our award-winning light and fluffy Victoria Sponge Cake. Sugar, self raising flour (wheat flour, raising agents (sodium bicarbonate. The best gluten-free sponge cake recipe. This recipe is an adaptable favourite that really is the best gluten-free sponge cake recipe you'll try.
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