sandwich cakeVictoria Sandwich Cake

 

Serve this light, gluten-free equivalent of classic sponge cake sandwiched together with your favorite jam.  For special occasion, fill the cake with prepared fresh fruits such as raspberries, or sliced peaches, as well as jam whipped dairy cream.
 Ingredients (1 18 cm / 7 inch cake):
  • 175g / 6oz / 3/4 cup soft margarine
  • 175g / 6oz / 3/4 cup caster sugar
  • 3 eggs, beaten
  • 175g/ 60z/1 1/2 cup gluten free self raising flour, sifted.
  • 60 ml / 4 tbsp jam
  • 150 ml/ 1/4 pint / 2/3 cup whipped cream
  • 15-30ml / 1-2 tbsp icing sugar for dusting
  Nutritional Information (Per cake)

 

Energy          - 3140 Kcals/13110 kJ
Fat, Total      - 166g
saturated fat   - 36g
Protein           -  35g
Carbohydrate - 391g
Fiber               - 0g

 Victoria Sandwich Cake

1. Preheat oven to 180 °C/350°F/Gas 4.  Lightly grease and base line two 18cm/7in sandwich tins

2. Place the margarine and caster sugar in a bowl and cream together until pale and fluffy.

3. Add the egg, a little at a time, beating well after each addition.  Fold in half the flour, using the metal spoon, then fold in the rest.

4. Divide the mixture evenly between the two sandwich tins and level the surface with the back of a spoon.

5. Bake for 25-30 minutes until the cake have risen, feel just firm to touch and golden brown. Turnout the cool on a wire rack.

6. When the cakes are cool, sandwich them together with jam and whipped cream.  Dust the top of the cake with sifted icing sugar and serve cut into slices.  Store the cake in the fridge in an airtight container or wrapped in foil.

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