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  • Writer's pictureJen

Classic Victoria Sponge cake recipe (GF)

Updated: May 22



March is Birthday-tastic for me. Most of my friends and family have their Birthdays in March. So there has been a lot of baking, and as my daughter is Coeliac it all has to be gluten free (GF). Here is my go-to sponge cake recipe which is quick and easy, and you wouldn’t think it was gluten free!

Ingredients:

  • 3 eggs,

  • GF self-raising flour (same weight as 3 eggs out of shells)

  • Caster sugar (same weight as 3 eggs out of shells)

  • Margarine* (same weight as 3 eggs out of shells)

  • 1tsp vanilla essence.

Method: Pre-heat oven to 170°. Weigh the three eggs (out of shells). Then weigh the same amount of the remaining ingredients. Put all ingredients into a bowl and mix until creamy. Add vanilla essence & stir through. Split the mixture between two greased and lined 7” tins. Bake at 170° for 20 mins.

Turn out onto a rack and allow to cool. I finish mine with a layer of jam and freshly whipped cream in the middle and a dusting of icing sugar on the top. Yum! Perfect for Birthdays, afternoon tea or a treat at the weekend. Or enjoy a slice when you're watching Bakeoff!


*Margarine makes a much lighter sponge than butter (in my humble opinion).

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