Gluten free baking is often a challenge because you are essentially taking the glue out of a recipe and what you can often be left with is something too dense, dry or just plain inedible. When my sister was diagnosed as a celiac I started experimenting a lot more with gluten free recipes to see what worked and the best ingredients to use to ensure it still tasted awesome!
These days there is a lot more awareness of gluten intolerances so more and more awesome recipes are coming out to cater to it. I have a few already on the blog that you can check out as well!
My sister’s birthday was last week and she was craving a sponge cake with lashings of whipped cream (after my own heart) and strawberries.
Now, sponge cake normally is a real pain to make so making a gluten free version was definitely going to be a challenge. I looked up a few recipes and as I always do I checked the reviews and comments. I found two that I wanted to try but one of them was an absolutely fail and had to be thrown out (I am nt sure why it was so bad, but definitely the combination of ingredients did not work)!
This one, however, was delicious and the cake was absolutely demolished in under 10 minutes. Because of the butter, it is a little more dense that a traditional sponge but it is just as yummy.
I have doubled the recipe here (which calls for two tins), hence the four layers but I think you could easily just double it and make it in two 20cm cake tins. You might just have to ensure the tins are a bit deeper so it doesn’t over flow and make sure it isn’t over or under-cooked. Or you could just make it like I have 🙂
I found the recipe on All Recipes and tweaked it slightly.
Enjoy xoxo
Gluten free Victoria Sponge Cake
150g butter, really softened
150g caster sugar
2 eggs
2 drops of vanilla extract
150g gluten-free self raising flour
1 tsp of gluten free baking powder
3 Tbsps of milk
300m thickened cream
250g punnet of strawberries
Method:
- Preheat the oven to 190 degrees C. Grease and line your two cake tins (20cm) with baking paper.
- Beat the softened butter and sugar in a mixer until light and fluffy. Add in the eggs and vanilla and beat until combined.
- Fold in the flour and baking powder gently to combine.
- Add the milk. Mixture might be a little wet at this stage but that is normal.
- Divide batter between the two cake tins (or you could try one as mentioned above) and level out with a spoon.
- Bake in preheated oven for 15 minutes or until golden brown and springs back when touched.
- Leave cakes to cool slightly before turning out on a wire rack to cool completely.
- In the meantime, whip cream with a tsp of icing sugar until soft peaks form. Chop strawberries.
- Sandwich the layers together with cream and strawberries before topping it with more cream and strawberries for decoration.
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