Ingredients
For the cake:
175g butter, softened
175g caster sugar, plus extra for dredging
175g self-raising gluten-free flour
3 large eggs
75ml milk
Few drops of vanilla extract
For the filling:
150ml whipping cream, lightly whipped
3-4tbsp strawberry or raspberry jam
You will need:
2x20cm (8in) round sandwich tins, buttered and base lined
Method
- Set the oven to 190°C/375°F/Gas Mark 5.
- Tip the cake ingredients into a bowl and beat until smooth. Divide the mixture between the sandwich tins and spread out.
- Bake the sponges for 20-25 mins, until they've risen and feel springy to the touch. Remove from the oven and leave to cool in the tins for about 5 mins, then transfer them to a wire rack to cook completely.
- Fill with the cream and jam, and then dredge the top with caster sugar before serving.
http://www.goodtoknow.co.uk/recipes/541041/gluten-free-victoria-sponge
