I made a cake because it’s Easter. I couldn’t face buying us Easter Eggs… because of a million reasons, ethical, dietary and just plain no! Anyway, I made a cake. I must add a disclaimer here – JUST BECAUSE IT’S GLUTEN-FREE DOESN’T MEAN IT’S HEALTHY!!!!! Take it from me, I eat a gluten-free diet… but if you look hard enough, you can find many, many ways of being unhealthy. This is just one way….
GLUTEN-FREE VICTORIA SPONGE RECIPE
- 150g margarine (now then, I ran out of marg here and ended up using 50g of butter too)
- 150g caster sugar
- 2 eggs
- 2 drops vanilla extract
- 150g wheat and gluten free self-raising flour (I also ran out of g-free s-r flour and put in 50g of rice flour instead)
- 1 teaspoon gluten free baking powder
- 3 tablespoons milk (I don’t do cow-dairy, so I put in goat milk)
For the filling:
A good half jar of Strawberry or Raspberry Jam (and it has to be the stuff with bits in, not the smooth stuff)
Buttercream – 50g butter, 100g sieved icing sugar, 1tbsp goat milk, 1 drop vanilla essence: cream butter and gradually add icing sugar. Add vanilla essence. Add goat milk gradually at the end – you don’t want it to be too sloppy, so be careful.
Prep: 20 mins | Cook: 15 mins-ish