Practical Method to Producing Tasty Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF

Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF is the first thing that appears to many people’s thought when it arrives to a delightul meal. Today, we will tell you steps on preparing a appetizing Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF.

Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF

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

First of all, below are the ingridients that you should prepare to cook Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF:

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

After preparing the ingridients, now we are ready to make our delightful Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF:

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

This Victoria sponge cake recipe combines strawberries and cream and is the perfect easy bake for afternoon tea. See more cake recipes at Tesco Real Food. We'll send a text with the ingredients and a link to the method for free. This simplest of sponge cake recipes has a fresh berry and whipped cream filling that takes the classic Victoria sponge to new heights. Vickys Oatmeal Raisin Cookies, GF DF EF SF NF " Step Make a Recipe Vickys Oatmeal Raisin Cookies, GF DF EF SF Flourless Chocolate Cake vegan, GF, NF, no added sugar & still delicious!

Recipe : Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF

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