Gluten Free Victoria Sandwich Cake

Gluten Free Victoria Sandwich

2 x 7”/18cm sandwich tins, grease and lined bases

Baking oven at 350F/180C/Mark 4 Gas

8 oz Soft unsalted butter (President, Kerrygold, Anchor for best Vit D content/grass fed cows!)

8 oz caster cane sugar

4 medium free-range eggs plus 1 extra egg white

1 tspn of real vanilla essence

2 cups (8oz) King Arthur multi-purpose flour (American – available via Amazon)NB. NOT their baking mix.

2 tspns Baking powder

1 cup ground almonds, dry fried or toasted ‘til drier and golden brown.

Cream the butter and sugar together until pale and fluffy. This bit is really worth persevering with. Add the eggs one at a time, beating them in each time. Beat in the vanilla quickly.

In a separate bowl mix the flour, baking powder and toasted ground almonds then sieve the lot into the butter, sugar and egg mixture.. Tip what’s left in as well (ensures best distribution of dry ingredients). Fold into the mixture gently.

Divide between the tins and bake for about 20 mins.

When nearly cool, spread one half generously with raspberry jam and make the sandwich. Sprinkle with caster sugar.

Every one who eats this says they have never eaten a gluten free cake that actually tastes like the real thing and this DOES! I think it’s the texture that makes all the difference. Try it. Yum!

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