Gluten and/ or Dairy free Victoria Sponge

 

 

So delicious and moist, they won't know it's gluten free, honestly, it's been tested! I would absolutely love to be able to claim my own wonderful baking skills as the reason this cakes turns out so well and yes, there's something to be said for extra moisture and the method used...but the truth is...it's mainly down to the brand of flour. It was a few years ago that I took a chance on Asda's Free From own-brand flour, simply because it was so much cheaper than Doves. I expected very little, but ended up with the best gluten free cake I had ever made (I'd been baking gf for around two years at this point). It's not going to suddenly make your cake moist enough to last for days on end and there will still be a few crumbs but my goodness it holds well. You can cut, shape, trim and work with cake again thanks to this flour! With a little milk or sweetened soya milk added, you can get a whopping 3 full days out of this cake if its uncovered and a good 7 if it has been fully iced. My current record is 14 days for an Xmas cake, but I feel that was more to do with the amount of brandy it contained above anything else!

 

I honestly can't recommend this flour highly enough - it has enabled me to make cakes. cupcakes and celebration cakes to sell - with confidence and without having to bake them on the day. Everyone I bake for or who orders from me remarks on how good the texture is and how it's "not like normal gluten free".  I will certainly take that! 

 

The other key to making a good gluten free sponge is moisture - this can be achieved in a few different ways, by using milk, sweetened soya milk or fruit juice as your added liquid. You need to be using 3tbs milk/soya milk for every 150g of flour and 5tbs of freshly squeezed juice such as lemon or orange to every 150g flour (though this depends on the specific recipe and level of flavour needed).

 

Anyway, enough of my excited rambling, let's get down to business...

 

EASY PEASY GLUTEN FREE VICTORIA SPONGE

 

I'm going to include two recipes here - one will serve 10 small slices and resemble a shop bought Victoria sponge and the second will serve 12-15 large slices and is pictured - number two is definitely more of a show stopper!

 

SERVES 10 SMALL

 

Ingredients

*150g of Asda Free From self- raising flour

* 150g of Stork or Pure Dairy Free Sunflower spread 

* 150g sugar

* 2 medium eggs

* 1 teaspoon baking powder (based on Waitrose own, use 0.75 tsp for other brands)

* 1/2 tsp concentrated vanilla extract (such as Asda Extra Special or Neilsson Massey)

* 3 tbsp of milk or sweetened soya milk, any brand

* medium sized jar of good quality strawberry jam

* 150ml of double cream or dairy free alternative

 

Method

* Beat together the sugar and Stork/ Pure Spread

* Add the eggs and beat until they are well mixed, the sugar will be fully mixed and the batter should look like this

 

 * At this stage it is important to mix really well, the more air you can get into the eggs, the lighter your cake will be

* Mix together the flour and baking powder and fold gently into the batter until it resembles a regular cake batter

* Add vanilla extract and mix well

* Add the milk and mix well - the batter needs to be sloppy - sliding off your spoon but not so runny that it looks like a milkshake

* Split into two 15cm greased spring-form or silicone cake tins and bake for 15mins at 150C fan assisted or gas mark 3

* Once cooled, cover bottom half with jam and whip up 150ml double cream and layer over the jam. Place top half of cake onto cake/jam/cream and dust with icing sugar

 

 

SERVES 15 LARGE

 

Ingredients

* 300g Asda Free From self-raising flour

* 300g Stork or Pure Dairy free Sunflower Spread

* 300g sugar

* 4 medium eggs

* 2 tsp baking powder (based on Waitrose own, use 1.5tsp for other brands)

* 1.25 tsp tsp concentrated vanilla extract such as Asda Extra Special or Neilsson Massey

* 6 tbsp of  milk or sweetened soya milk 

*Medium-large jar of good quality strawberry jam 

* 300ml double cream or dairy free alternative

 

Method

* Beat together the sugar and sunflower spread

* Add the eggs and beat until they are well mixed, the sugar should be fully mixed in but the batter will look slightly patchy as pictured above. At this stage it is important to mix really well, the more air you can get into the eggs, the lighter your texture

* Mix together the flour and baking powder and fold gently into the batter until it resembles a regular cake batter

* Add vanilla extract and mix well

* Add the milk and mix well - the batter needs to be sloppy - sliding off your spoon but not so runny that it looks like a milkshake!

* Split into two 22cm greased spring-form or silicone cake tins and bake for 20-25mins at 150C fan assisted or gas mark 3 

* Once cooled, cover bottom half with jam and whip up 300ml double cream/df alterative to layer over the jam. Place top half of cake onto cake/jam/cream and dust with icing sugar

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