Ingredients
- 220grams of butter - I use Stork baking butter
- 220 caster sugar
- 4 eggs
- 1 tsp Vanilla essence
- 200 grams of gluten free self raising flour
- 2 tsp gluten free baking powder
- 2 tsp xanthan gum - this helps keep it together and not crumble
- Icing sugar for dusting
- Double cream
- Cocoa powder - I estimate this when blending by how dark I want the mixture, also this is optional if you want a chocolate cake or plain sponge cake
- 100g of ground almonds - this is optional but I didn't have any this time and it is just as nice
Preheat the oven to 160 degrees celsius and grease 2 circular 20cm/8 inch cake tins
I use a food processor to make cakes as I feel it gives it a lighter taste, but it can be done by hand or using a hand whisk.
- Firstly cream the butter and sugar.
- Add the eggs one at a time blending after every egg.
- Add the vanilla and mix.
- Add the flour, baking powder, xanthan gum and cocoa powder and mix.
- Ta da it's as simple as that, you now have your cake mixture ready to put into your tins.
- Evenly disribute the mixture over the two tins and put in the oven for 30-35 mins (I always keep an eye on it).
- Meanwhile whisk the double cream and a tsp of vanilla essence in a seperate bowl. If you like it sweeter just add some icing sugar.
Once the cakes are baked, remove from the oven and let them cool in the tins for at least 10 minutes. After 10 minutes turn them onto a wire rack until completely cool.
When they are totally cool you can add the cream to the base cake, then add the top cake. To finish dust with icing sugar and you will have a beautiful light chocolate sponge cake, delicious!
If you want to make a plain victoria sponge just leave out the cocoa powder and add strawberry jam between the layers.
Let me know if you make this and I would love to see your pics on twitter @misslmakeup
