Victoria sponge

Shock your pals when they discover this cake is gluten free! (Actual shock) 

For the cake:

175g unsalted butter (at room temperature)

175g caster sugar

175g gluten free flour

3 large eggs

50 ml milk

2 tsp gluten free baking powder

For the middle and top:

Half a jar of jam (any flavour)

150ml whipping cream

Fruit to decorate

  1. Preheat your oven to gas mark 190ºC/375ºF/Gas mark 5 and prepare two 20cm/8in round cake tins with greaseproof paper.
  2. Beat the butter and sugar in a large bowl. I use an electric whisk.
  3. Beat in the eggs one at a time.
  4. Mix in the flour, baking powder then slowly add the milk.
  5. Pour the cake mix evenly into the two tins, and bake for 20 minutes until light brown on top and a toothpick into the centre of the cake comes out clean.
  6. Flip the cakes out of the tins and allow to cool.
  7. In a bowl whisk the cream until it reaches a consistency for spreading on top of your cake, around 3 – 5 minutes.
  8. Make sure the cakes can sit nicely on top of each and if you need to, skim off any raised or bumpy sections with a knife.
  9. Once they’re completely cool, fill with jam and top with cream and fruit.
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