You will have heard me say in my previous posts that my baking is more “You don’t measure taste with a spirit level”, and this is no exception. Is it perfect? No, does it taste amazing? Absolutely!!
This is my twist on a Victoria Sponge cake – A vanilla sponge, with raspberry buttercream, jam, and raspberry icing – absolutely delicious! If you are looking for a soft, spongey gluten free cake recipe, then I promise, this will not disappoint.
If you have experienced dry gluten free cake then this will change your experience. This recipe produces soft, moist sponge cake which you can’t even tell is gluten free – tried and tested with my very picky partner, who wolfed this cake down.
Recipe:
Ingredients for the sponge
- 200g caster sugar
- 200g softened butter
- 4 eggs, beaten
- 200g gluten free self-raising flour
- 1 tsp baking powder
- 1/4 tsp xanthan gum
- 2 tbsp milk
- 1 tsp vanilla extract
Preheat the oven to 190 degrees. Mix all of the ingredients together in a bowl until they form a smooth batter. Line two 20cm cake tins with greaseproof paper. Spoon the mixture evenly between the two tins. Bake for 18 – 20 mins until a skewer can be inserted and removed cleanly.
Turn the sponges on to a cooling rack, gently peeling back the greaseproof paper, and leave to cool completely.
For the filling, beat 50g softened butter with 70g icing sugar. Add raspberry flavouring to taste, and red food colouring to get the shade of pink you prefer. Spread seedless raspberry jam over the top of one of the sponges, then gently spoon the buttercream on top, careful to not let the gam splurge over the sponge. Spread evenly.
Mix Icing sugar and cold water in a bowl along with raspberry flavouring to taste, and red food colouring to get the colour you desire. You are looking to get the icing to a texture that is solid enough that a teaspoon will remain upright in the mixture.
Spread over the top of the remaining sponge, using a flat knife dipped intermittently in cold water to help the icing spread without pulling at the top layer of sponge. Carefully place this iced sponge on top of the sponge topped with buttercream and jam. Decorate with whatever topping you like to finish, then just enjoy!