Who says being Gluten Free means you can’t have cake? There are some great Gluten Free flours available in health food shops and you will also find that your local supermarket are stocking a large range of basics that are Gluten Free.
12oz Baking Margarine
12oz Caster Sugar
12oz Gluten Free Self Raising Flour
2tsp Vanilla Extract
Preheat your oven to 150°C/300°F/ Gas Mark 2.
Cream together the margarine and sugar until light and fluffy. Add in your eggs (remembering to add in a table spoon of your GF flour at the same time to avoid your mixture splitting). Bring together and add the remaining GF flour. Finally, add in your vanilla extract and combine.
Line 2x 7 inch round sandwich tins with greaseproof paper. Split the cake mixture evenly into both cake tins and bake for about an hour.
Once cooked, pop onto a wire rack and take the cakes out of the tins – being very careful to not burn yourself, this will allow your cakes to cool quicker. Leave for about 30 minutes, or longer if you can, then once cooled you can begin decorating.
I decorated my Victoria sponge with cream cheese frosting and fresh Strawberries.
Ingredients for the cream cheese frosting
300g Icing Sugar
125g Cream Cheese
Beat the butter until light and fluffy, add in the icing and combine. You will get a breadcrumb like texture which is completely normal. Add in the cream cheese and mix well until you get the right consistency.
On your base cake, add a layer of cream cheese frosting and top with sliced Strawberries, then pop the top cake on. Then decorate the top however you wish. I piped the rest of the cream cheese frosting and added more Strawberries and some white chocolate chips I had.
So follow a Gluten Free diet, and have your cake too. Enjoy!