Gluten-free Victoria sponge
Ingredients
For the gluten-free sponge cake
- 200g butter, softened
- 200g caster sugar, plus extra for sprinkling
- 4 medium eggs
- 1 tsp vanilla extract
- 100g H&B Chickpea Flour
- 100g Oat flour
- 1 tsp xanthan gum
- 2 tsp baking powder
- 2 tbsp milk of your choice
For the filling
- 200g double cream
- 1 tbsp icing sugar
- 6 tbsp strawberry jam
- Fresh berries, to decorate
| Per | 100g | Serving (74g) |
|---|---|---|
| Energy (Kj) | 1521 kJ | 1130 kJ |
| Energy (kcal) | 365 kcal | 271 kcal |
| Fat | 25g | 19g |
| of which saturates | 15g | 11g |
| Carbohydrates | 28g | 21g |
| of which sugars | 19g | 14g |
| Fibre | 1.8g | 1.3g |
| Protein | 5.8g | 4.3g |
| Salt | 0.23g | 0.17g |
Step 1
Preheat the oven to 180°C (160°C fan). Butter two 18cm sandwich tins and line the bases with baking parchment.
Step 2
Beat the butter and caster sugar together in a large bowl using an electric whisk for five to six minutes until pale, light and fluffy.
Step 3
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4
Fold in the chickpea flour, oat flour, xanthan gum and baking powder using a metal spoon or spatula. Add the milk and mix gently until evenly combined.
Step 5
Divide the mixture between the prepared tins and level the tops. Bake for 20-25 minutes until golden and a skewer inserted into the centre comes out clean.
Step 6
Leave the sponges to cool in the tins for five minutes, then turn out onto a wire rack, remove the baking parchment and allow to cool completely.
Step 7
Whisk the double cream and icing sugar until soft peaks form. To assemble, place one sponge on a serving plate, spread over the jam and spoon on the whipped cream. Top with the second sponge, decorate with fresh berries and finish with a light sprinkle of caster sugar.
