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Gluten-free Victoria sponge cake
This Gluten-free Victoria sponge cake from Chef Bea is deliciously soft, fluffy and moist. The classic vanilla buttercream and strawberry jam create a perfect sweet centre. It's perfect for any occasion or just a sweet treat, and with chocolate-dipped strawberries it's sure to impress!
Print recipe
Serves 12-14
Vegetarian
Gluten-free
Ingredients
For the cakes:
- 225g gluten-free self-raising flour
- 1 tsp baking powder
- ¼ tsp xanthan gum
- 225g unsalted butter, softened
- 225g caster sugar
- 4 eggs
- 1 tsp vanilla bean paste or extract
For the filling:
- 250g unsalted butter, softened
- 300g icing sugar
- ½ tsp vanilla bean paste or extract
- Strawberry or raspberry jam (about 5-6 tbsp)
To decorate (optional):
- 100g white chocolate, melted
- Fresh berries
Cooking instructions
- Preheat the oven to 180°C/160°C fan/Gas 4. Grease and line two round 20cm cake tins with baking paper.
- Put all the cake ingredients in a large mixing bowl and beat together (with an electric whisk or by hand) until fully combined and smooth.
- Divide the mixture between the prepared tins and bake for 30 minutes until golden brown in colour and springy to the touch.
- Allow the cakes to cool for 10 minutes before turning out onto a wire rack to cool completely.
- To make the buttercream, beat the butter for 2 minutes with an electric whisk or stand mixer until light and fluffy.
- Gradually add the icing sugar, beating until smooth and glossy, then beat in the vanilla.
- Spread the buttercream onto the bottom cake then cover with a thick layer of jam. Top with the second sponge.
- Decorate the top of the cake however you’d like! We used a little leftover buttercream with strawberries dipped in melted white chocolate and raspberries.
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