25-30 minutes
1 layer cake
Gluten,Milk,Nuts,Peanuts,Wheat
Vegan,Vegetarian
Easy Gluten Free Victoria Layer Cake
25-30 minutes
1 layer cake
Gluten,Milk,Nuts,Peanuts,Wheat
Vegan,Vegetarian
About this recipe:
Quick and easy to make, this sponge layer cake can be made with or without eggs using FREEE Sponge Mix.
Equipment:
2 x 18cm/7” round cake tins and mixing bowl
Ingredients:
3 eggs (or 150ml soya milk + 4 tsp vinegar or lemon juice)
120ml oil
1 FREEE Sponge Mix
3-4 tsp jam
icing sugar, for dusting
oil, for tins
Method:
180°C, Fan 160°C, 350°F, Gas 4
- Pre-heat the oven.
- Rub some oil around the inside of two 18cm/7” round cake tins or insert a baking liner.
- Break the eggs into a mixing bowl, add the oil and beat together well.
- OR, put the soya milk into the bowl, add the vinegar or lemon juice and stir before adding the oil and beating well.
- Empty the sponge mix into the mixing bowl and beat until smooth.
- Divide the mixture between the prepared cake tins and smooth the tops.
- Bake for 25-30 minutes until golden and the sponges spring back when touched.
- Remove from the oven and leave to stand for 5 minutes.
- Turn the cakes out of the tins onto a wire rack, and leave to cool.
- When cold, spread one sponge with jam and place the other on top.
- Dust a little icing sugar over the cake.
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Callista Louis
I tried this cake as my first easy gluten free cake and it was lovely.....such a nice easy recipe! Will try the Victoria sponge next.
Reviewing: Easy Gluten Free Victoria Layer Cake