Hello everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Vickys Free-From Victoria Sponge Cake, GF DF EF SF NF. It is one of my favorites food. For mine, I am going to make it a little bit tasty. This is gonna smell and look deliciou

The Ingredients needed to make Vickys Free-From Victoria Sponge Cake, GF DF EF SF NF:

1. It’s of Cake
2. Prepare 280 grams of plain / gluten-free flour
3. You need 1 tsp of baking powder
4. You need 1/2 tsp of xanthan gum if using a gluten-free flour blend
5. It’s 170 grams of granulated sugar
6. You need 280 ml of light coconut milk / milk of choice
7. Prepare 120 ml of olive oil
8. Prepare 3 tbsp of golden syrup
9. Prepare 1 tbsp of vanilla extract
10. Prepare 1 tsp of baking soda / bicarb
11. You need of Jam Buttercream Filling
12. It’s 60 grams of softened Stork margarine (the gold foil block is DF SF but use any marg of choice)
13. It’s 160 grams of icing / powdered sugar plus extra for dusting
14. Prepare 1/2 tsp of vanilla extract
15. It’s 6 tbsp of strawberry jam (room temperature)

Step to make Vickys Free-From Victoria Sponge Cake, GF DF EF SF NF:

1. Preheat the oven to gas 4 / 180C / 350°F and grease line 2 x 6 round cake tins
2. 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

1. Mix the sugar with the wet ingredients in another bowl. When well combined stir in the baking soda
2. 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
3. Divide evenly between the 2 tins
4. Bake for 25 - 30 minutes until golden, risen and the cake has pulled away from the sides of the tin
5. Let cool in the tin for 5 minutes before releasing and cooling fully on a wire rack
6. Once cooled, make the filling by beating the margarine until smooth then mixing in the icing sugar and vanilla
7. Spread the jam over the top of the base cake, then smooth the buttercream filling over the top of the jam
8. Place the other cake layer on top and dust with some extra sieved icing sugar to decorate
9. 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

So that’s going to wrap it up with this exceptional food Vickys Free-From Victoria Sponge Cake, GF DF EF SF NF. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!