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Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF
Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF

Before you jump to Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Healthy Energy Snacks.

We are very mindful that consuming healthy meals can help us truly feel better inside our bodies. When we eat more healthy snacks and less of the unhealthy ones we generally feel much better. A salad allows us to feel better than a piece of pizza (physically at any rate). Sometimes it’s tough to find healthier foods for something to eat between meals. Shopping for goodies can be a challenge because you have a great number of options. Why not try some of the following wholesome snacks the next time you need some extra energy?

Whole grain meals are an excellent choice for a fast healthy snack. Starting your working day with a piece of whole grain bread toasted can give you that extra boost you need to get going. Eating on the run may be more healthy with wholesome chips and crackers. Whole grains are generally better than highly processed grains included in white bread.

You don’t have to look far to locate a wide variety of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s uncomplicated to find what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to vickys 'free-from' victoria sponge cake, gf df ef sf nf recipe. To cook vickys 'free-from' victoria sponge cake, gf df ef sf nf you need 15 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to prepare Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF:
  1. Take Cake
  2. Take 280 grams plain / gluten-free flour
  3. Use 1 tsp baking powder
  4. Use 1/2 tsp xanthan gum if using a gluten-free flour blend
  5. Use 170 grams granulated sugar
  6. Provide 280 ml light coconut milk / milk of choice
  7. Get 120 ml olive oil
  8. You need 3 tbsp golden syrup
  9. Get 1 tbsp vanilla extract
  10. Get 1 tsp baking soda / bicarb
  11. Provide Jam & Buttercream Filling
  12. Use 60 grams softened Stork margarine (the gold foil block is DF & SF but use any marg of choice)
  13. You need 160 grams icing / powdered sugar plus extra for dusting
  14. Prepare 1/2 tsp vanilla extract
  15. Take 6 tbsp strawberry jam (room temperature)
Steps to make Vickys 'Free-From' Victoria Sponge Cake, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350°F and grease & line 2 x 6" round cake tins
  2. Sift the flour, baking powder and xanthan gum into a bowl. If using gluten-free flour I suggest either of my blends below - - https://cookpad.com/us/recipes/338133-vickys-gluten-free-baking-powder - https://cookpad.com/us/recipes/333165-vickys-gluten-allergy-free-flour-cake-flour-mix - https://cookpad.com/us/recipes/338049-vickys-gluten-free-flour-mix-4-cakes-cookies
  3. Mix the sugar with the wet ingredients in another bowl. When well combined stir in the baking soda
  4. Whisk the liquid mixture gradually into the flour until you have a smooth batter. If using gluten-free flour, let the mixture sit for 10 minutes then add enough extra milk to loosen the batter to a thick pouring consistency around 30 - 60 mls / an eighth - a quarter cup
  5. Divide evenly between the 2 tins
  6. Bake for 25 - 30 minutes until golden, risen and the cake has pulled away from the sides of the tin
  7. Let cool in the tin for 5 minutes before releasing and cooling fully on a wire rack
  8. Once cooled, make the filling by beating the margarine until smooth then mixing in the icing sugar and vanilla
  9. Spread the jam over the top of the base cake, then smooth the buttercream filling over the top of the jam
  10. Place the other cake layer on top and dust with some extra sieved icing sugar to decorate
  11. You can change the vanilla for any other flavouring of choice - almond, strawberry, lemon, coffee, rum….. To make chocolate cake, exchange 4 tablespoons of flour for cocoa powder

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