Victoria Sponge Cake & Chocolate Sponge - GF DF

Lorraine has shared her amazing technique for making a gluten free sponge cake.
Recipe for a 9" cake tin  

Ingredients: 
390g Doves Farm self-raising flour  
390g castor sugar  
390g soft dairy free margarine (stork block as this has a higher fat content & produces a  
better cake) 
7 x large eggs 
2 x tbs Vanilla extract  
 
Preparation: 
Pre-Heat oven – Hot 170c fan assisted  
Line 2 x cake tins with baking parchment 
 
Method: 

• Cream together the margarine and castor sugar until really pale in colour & appears double in bulk. 
• Add the eggs 1 at time until incorporated. 

• Add the vanilla extract.  
• Spoon in the flour & beat until creamy and smooth. 
• Spoon the mixture into the prepared cake tin and bake for approximately 50/55 minutes until golden and feels spongy.  
• Remove immediately from the cake tin and place on a cooling wire. 
• When cool fill with your favourite preserve or butter cream.  

 
‘Now Lets Add Some Luxury ……….’ 
 
Chocolate Victoria Sandwich 
This recipe requires a little more consideration for the perfect cake. 
 
Ingredients: 
280g Doves Farm self-raising flour  
85g cocoa powder  
85g ground almonds  
1/2 x tsp gluten free baking powder  
7 x large eggs  
390g castor sugar  
390g dairy free margarine (stork block)  
2 x tbs Vanilla extract  
 
Method: 
 

• Cream together the margarine and castor sugar until very pale in colour and appears double in bulk.  

• Add the eggs one at a time until fully incorporated. 
• Add the vanilla extract.  
• Spoon in the flour, ground almonds & cocoa powder until creamy. 
• Bake in hot oven 50/55 mins until a skewer comes out clean.  
• Remove from cake tins and place on a cooling wire. 

• Fill with your favourite butter cream filling either vanilla or chocolate are perfect.  
  
  

Top Tips:

1. Stork Block has a higher fat content (75%) which means it helps prevent the sponge from being crumbly.
2. Cocoa powder often clumps when it is added to water, so mix it into the flour to help prevent this.
3. This sponge needs airation to help give it rise, a balloon whisk helps beat in the air.
4. Don't worry about smoothing the mix over after it is poured into the baking tins.  It will self level in the oven as it bakes.
5. The baking powder compensates for the heaviness of cocoa powder and helps the cake rise.

#gluten#free#victoria#sponge#cake#chocolate#support#group#coelaic#kent#bloodtesting#phlebotomy#anaemia#folic#acid#IBS#crohns#needlephobia#faversham#dover#deal#canterbury#kent#chatham#nutritionist#dietician#herbalist#massage#

---