Gluten Free Victoria Layer Cake using FREEE Sponge Mix

Makes 1

Simply add eggs and oil in this quick and easy recipe for a light sponge sandwich

Free from Gluten, Soya, Wheat, Dairy, Nuts
Vegetarian

Ingredients

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  1. Pre-heat the oven and line the base of two 23cm/7” round cake tins with parchment and grease the sides with some oil.
  2. Put the sponge mix into a mixing bowl.
  3. Break the eggs into the bowl, add the oil and beat everything together until smooth.
  4. Divide the mixture between the prepared cake tins and smooth the top with a knife.
  5. Bake for 25 minutes until golden and the sponge springs back when touched.
  6. Turn out the sponge layers onto a wire rack, remove the paper and leave to cool.
  7. When cold, spread one sponge with jam and place the other on top.
  8. Sieve the icing sugar over the cake and serve.

Equipment

2x23cm/7” round cake tins

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

25 minutes

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Ingredients

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