Five minute tea break - gluten free Victoria Sponge cake recipe
Updated: Aug 19, 2019
March is Birthday-tastic for me. Most of my friends and family have their Birthdays in March. So there has been a lot of baking, and as my daughter is #Coeliac it all has to be gluten free (GF). Here is my go-to sponge cake recipe which is quick and easy, and you wouldn’t think it was #GF!
Ingredients: 3 eggs, GF self-raising flour, caster sugar & margarine* (I use Stork). 1tsp vanilla essence.
Method: Pre-heat oven to 170°. Weigh the three eggs (out of shells). Then weigh the same amount of the remaining ingredients. Put all ingredients into a bowl and mix until creamy. Add vanilla essence & stir through. Split the mixture between two greased and lined 7” tins. Bake at 170° for 20 mins.
Turn out onto a rack and allow to cool. I finish mine with a layer of jam and freshly whipped cream in the middle and a dusting of icing sugar on the top. Yum! Perfect for Birthdays, afternoon tea or a treat at the weekend.
*Margarine make a much lighter sponge than butter (in my humble opinion).