Easy Gluten Free Victoria Layer Cake

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


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  1. Pre-heat the oven and line the base of two 18cm/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.


2x18cm/7” round cake tins


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

25 minutes

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