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Post by kickingfrog on Feb 14, 2012 9:57:46 GMT
GF Victoria Sponge200g (7oz) butter or dairy-free spread, if you want the cake to be dairy free 200g (7oz) caster sugar or light muscovado sugar 4 small or 3 medium eggs 200g (7oz) Doves Farm gluten and wheat-free white self-raising flour blend sieved raspberry or other good jam 1tsp icing sugar Heat the oven to 180°C/350F/Gas mark 4. Beat the butter or spread with the sugar in an electric mixer for 3-5 minutes or until it is light and fluffy. One-at-a-time lightly beat in the eggs with a tablespoon of flour then fold in the rest of the flour. Oil a loose 15cm (6inch) or 20cm (8 inch) cake tin (depending on whether you want your cake to be small and high or larger and flatter) or, if you do not have a loose-bottomed tin, line it with oiled greaseproof paper. Spoon the mixture into the tin and tap the cake tin gently a few times on the counter top to flatten out the top. Bake for 40 minutes or until a skewer comes out clean. Remove from the oven, allow to cool for a few minutes and then remove from the tin onto a rack and allow to cool completely. When the cake is cold, carefully cut it in half horizontally and spread a thick layer of jam over the bottom section. Carefully replace the top section and, using a sieve, sprinkle the top with icing sugar. www.tescorealfood.com/recipes/gluten-free-victoria-sponge-cake.html**************************************************
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Post by kickingfrog on Mar 12, 2013 20:09:31 GMT
weigh your eggs
Posted by bb81 on 12/3/2013
GF board
Victoria Sponge
Best recipe I use for sponge/fairy cakes is so simple, but definitely takes longer to bake than non-gf cakes.
Weigh your eggs (2 or 3) in shell and then you use the same weight of marg and same weight of sugar, cream them together and then add the eggs and same weight of GF flour plus a generous tsp baking soda and tsp vanilla (and 1/4 tsp xanthum if none in your flour mix).
So basically you're using equal quantities of egg, marg, sugar and flour. Easy to remember!
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