About this recipe:This is a classic Victoria sponge modified from a family recipe to be gluten free. Over 30 years ago I was diagnosed with coeliac disease and I thought then as a child bye bye cakes, biscuits and everything else that people without coeliac disease can have. Then 20 odd years ago I went through some of my late grandmother's recipes and thought to myself I'm going to make these gluten free so that others with coeliac disease and wheat intolerance can still enjoy the things they always did before diagnosis.
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Method Prep:15min › Cook:30min › Ready in:45min
Place all the sponge ingredients into a mixing bowl and beat well for 2 minutes using an electric mixer. Beat until the mixture is light, pale and fluffy with a soft dropping consistency. Divide the mixture between two greased and lined 20cm round cake tins.
Bake in the centre of a preheated 170 C / Gas 3 oven for 30 minutes, until the sponge is pale golden brown in colour and the cake springs back when lightly touched.
Turn the oven off and open the door for 5 to 10 minutes before taking the sponges out onto a cooling tray.
Make the buttercream by beating the butter till light and fluffy, then adding the icing sugar and vanilla and beating till smooth.
Sandwich cooled cakes together with the buttercream and jam or lemon curd, then dust the top with sieved icing sugar.
If you are allergic to eggs as I am you can use an a Natural Egg Replacement Mix which is what I do; check your supermarket or health food store for egg replacement mixes.