Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, vickys 'free-from' victoria sponge cake, gf df ef sf nf. One of my favorites. For mine, I am going to make it a 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 well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF is something that I have loved my whole life.
To begin with this particular recipe, we have to 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 it.
The ingredients needed to make Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF:
- Take Cake
- Make ready 280 grams plain / gluten-free flour
- Take 1 tsp baking powder
- Prepare 1/2 tsp xanthan gum if using a gluten-free flour blend
- Make ready 170 grams granulated sugar
- Take 280 ml light coconut milk / milk of choice
- Get 120 ml olive oil
- Get 3 tbsp golden syrup
- Make ready 1 tbsp vanilla extract
- Make ready 1 tsp baking soda / bicarb
- Take Jam & Buttercream Filling
- Make ready 60 grams softened Stork margarine (the gold foil block is DF & SF but use any marg of choice)
- Get 160 grams icing / powdered sugar plus extra for dusting
- Get 1/2 tsp vanilla extract
- Get 6 tbsp strawberry jam (room temperature)
Steps to make Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF:
- Preheat the oven to gas 4 / 180C / 350°F and grease & line 2 x 6" round cake tins
- 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
- Mix the sugar with the wet ingredients in another bowl. When well combined stir in the baking soda
- 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
- Divide evenly between the 2 tins
- Bake for 25 - 30 minutes until golden, risen and the cake has pulled away from the sides of the tin
- Let cool in the tin for 5 minutes before releasing and cooling fully on a wire rack
- Once cooled, make the filling by beating the margarine until smooth then mixing in the icing sugar and vanilla
- Spread the jam over the top of the base cake, then smooth the buttercream filling over the top of the jam
- Place the other cake layer on top and dust with some extra sieved icing sugar to decorate
- 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 for this special food vickys 'free-from' victoria sponge cake, gf df ef sf nf recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
