Step-by-Step Guide to Make Favorite Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, vickys 'free-from' victoria sponge cake, gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have vickys 'free-from' victoria sponge cake, gf df ef sf nf using 15 ingredients and 11 steps. Here is how you cook that.

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

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