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natalie lovell
natalie lovell
natalie lovell

natalie lovell

Recipe description:

Gluten-free vanilla sponge sandwiched with strawberry jam and buttercream, topped with fresh fruit to look like the union jack


A modern take on a traditional British classic Victoria sponge.

Hands-on Time:
45 minutes
Baking Time:
30 minutes
  • Gluten-free self raising flour 225g
  • Caster sugar 225g
  • Zantham gum 1/4 tsp
  • Baking powder 1 tsp
  • Eggs 4
  • Vanilla extract 1 tsp
  • Butter, softened 225g plus extra for greasing
  • Strawberry jam
  • Butter 250g
  • Icing sugar 500g
  • Milk little splash
  • Vanilla extract 1 tsp
  • Fruit for decorating
  • Step 1

    Pre-heat oven to 160’c fan line and grease two cake pans 20cm, if doing 3 layers use 1.5 quantities and 3 cake pans of the same size.
  • Step 2

    In a mixing bowl add all the ingredients and mix well until fully combined, a hand whisk or stand mixer is best.
  • Step 3

    Split the cake batter evenly into the tins and bake in the oven for 25/30 mins.
  • Step 4

    Cool the cakes fully before adding the jam and buttercream.
  • Step 5

    In a mixing bowl add the icing sugar, softened butter and vanilla extract until fully combined, add a splash of milk to make the buttercream easy to pipe.
  • Step 6

    Layer the sponge with a good quantity of jam and buttercream using a pipping bag.
  • Step 7

    Arrange the fruit as you wish for the decoration.
  • Cake pans
  • Stand mixer or hand whisk
  • Pipping bag and nozzle

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