Steps to Make Speedy Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF

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Before you jump to Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about {Healthy Eating Can Be An Easy Choice.

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Evidently, its easy to begin integrating healthy eating into your life.

We hope you got insight from reading it, now lets go back to vickys 'free-from' victoria sponge cake, gf df ef sf nf recipe. To cook vickys 'free-from' victoria sponge cake, gf df ef sf nf you need 15 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to prepare Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF:

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

Instructions to make Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF:

1. Preheat the oven to gas 4 / 180C / 350F 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 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.
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.

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