VICTORIA SPONGE

Use this easy ‘all in one’ method to make the sponge layers for a classic Victoria sponge sandwich cake that is also gluten-free.

SERVES 10

✣ 250g (9oz) FREEE glutenfree self-raising flour

✣ 5 eggs

✣ 250g (9oz) butter, plus extra for greasing

✣ 250g (9oz) caster sugar For the filling:

✣ 5tbsp raspberry or strawberry jam

✣ 75g (2½oz) double cream

✣ 3tsp icing sugar

1

Heat the oven to 180C/ Gas 4. Lightly grease 2 x 20cm (8in) cake tins, and line with baking paper.

2

Sift the flour into a large bowl. Add the eggs, butter and sugar, and beat well, then divide the mixture between the prepared baking tins.

3

Bake for 25-30 mins, until the cakes are just brown and start to come away from the side of the tin. Turn the cakes out onto a wire rack, peel off the paper and leave to cool. 4

Spread jam onto one cooled sponge. Whip the cream and spread it over the jam. Place the second sponge on top.

Sift the icing sugar over the cake and slice to serve.