If you are looking for a gluten-free, dairy-free sponge cake recipe, this Victoria sponge cake recipe is a winner, I promise.
I must confess, I have never made any kind of Victoria sponge cake. For some reason, I have always felt it wouldn’t work. But when I spotted this recipe over at Cafe Creme’s Facebook page, she made it seem so easy, I thought I would give it a try, and it is gluten and dairy-free too, which means it’s a cake the family can enjoy together.
It produces a light, moist cake, that keeps for a good few days in an airtight tin, and is perfect for afternoon tea, or just as a treat.
All credit for this recipe goes to Karen, from Cafe Creme, she kindly agreed to let me share it on the blog. They have a lovely cafe in Sheffield, and the majority of their dishes are gluten and wheat-free.
You will need:
5 eggs, whole in shells. Weigh them, then base all the weights of the other ingredients on that. I have never done this before, it works beautifully.
Gluten-free self-raising flour (we used Doves Farm)
dairy-free spread (you could use butter, or margarine, if dairy isn’t an issue)
Good quality strawberry jam
two 8 inch round baking tins, greased and lined.
Oven at 180 degrees.
(we also used some non-dairy buttercream style icing, in the center of the cake, cheating slightly)
Cream the spread together, with the sugar, until light and fluffy, then add the eggs, and flour and beat until fluffy and well mixed. Pour the batter into the baking tins, and bake for approximately 15 minutes until golden, and a cake skewer comes out clean! Remove from tins, allow to cool, then put lots of jam into the middle of one cake, and sandwich the other cake on top. Dust with icing sugar. Serve with tea, and enjoy.