Use this easy ‘all in one’ method to make the sponge cake layers for a classic Victoria sponge sandwich cake which is also gluten free. The two cake sponges are traditionally sandwiched together with raspberry jam and cream, while the top is simply dusted with icing sugar.
|Cake tin diameter||2 x 15cm/6"||2 x 18cm/7"||2 x 20cm/8"|
|Freee Self Raising Flour||125g||175g||250g|
|jam||3 tbsp||4 tbsp||5 tbsp|
180°C, Fan 160°C, 350°F, Gas 4
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