I absolutely love baking, and I always try to make sure all of my friends are able to enjoy my bakes. One of my best friends follows a Gluten Free diet and upon meeting up with them this week I decided to bake this treat. Its yummy, however a good tip is to add plenty of filling as it tends to be a bit dry.
Ingredients for Victoria sponge
10oz Baking Margarine
10oz Caster Sugar
10oz Gluten Free Self Raising Flour
1tsp 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 buttercream, lemon curd and fresh Strawberries.
Ingredients for the Buttercream
250g Icing Sugar sifted
Combine 125g soft butter with 250g sifted icing sugar. You may need to add in a splash of milk in order to get the consistency you require.
Ingredients for the Lemon Curd
100g Caster Sugar
Zest and juice of 2 Lemons
4 Egg Yolks
Pop some boiling water from the kettle into a saucepan, keep on a rolling boil. Add a pyrex bowl on top to create a Bain Marie then add in all of your ingredients and whisk until the butter has completely melted.
Continue to whisk the mixture for a further 7-10 minutes until your lemon curd becomes thicker in consistency. Take off the heat and continue to whisk every 10 minutes or so until completely cooled.
Once your cakes have completely cooled, add a layer of buttercream to your base cake, and then the lemon curd on top of the buttercream. Place on the top layer and using the left over buttercream, pipe on the top of the cake and add some fresh Strawberries. The Strawberries will taste amazing with the vanilla cake and the lemon curd.
Gluten Free self raising flour works a treat in a cake like this, it rises really well and as long as you have a decent amount of filling (it tends to be a bit dry due to the nature of the flour), it will be tasty and yummy. Give it a go and enjoy!