Step-by-Step Guide to Prepare Super Quick Homemade Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF

Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF.

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, vickys 'free-from' victoria sponge cake, gf df ef sf nf. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF is something which I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook vickys 'free-from' victoria sponge cake, gf df ef sf nf using 15 ingredients and 11 steps. Here is how you cook that.

Ingredients requirements Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF:

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

Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF making:

  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
  3. Mix the sugar with the wet ingredients in another bowl. When well combined stir in the baking soda.
  4. 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.
  5. Divide evenly between the 2 tins.
  6. Bake for 25 – 30 minutes until golden, risen and the cake has pulled away from the sides of the tin.
  7. Let cool in the tin for 5 minutes before releasing and cooling fully on a wire rack.
  8. Once cooled, make the filling by beating the margarine until smooth then mixing in the icing sugar and vanilla.
  9. Spread the jam over the top of the base cake, then smooth the buttercream filling over the top of the jam.
  10. Place the other cake layer on top and dust with some extra sieved icing sugar to decorate.
  11. 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 this up with this special food vickys 'free-from' victoria sponge cake, gf df ef sf nf recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

Leave a Comment