Victoria Sponge

  • 225g rice flour
  • 2 tsp baking powder
  • 225g caster sugar
  • 4tbsp ground flaxseed meal mixed with 12tbsp water (4 eggs)
  • 225g soft butter
  • 2 tsp vanilla extract
  • 1/2tsp xanthum gum
  1. Preheat your oven to 190°C. Grease or line two 7-inch tins. Pop the kettle on to boil.
  2. Mix the flaxseed meal and water and leave to sit for at least 2 minutes SAM_1511
  3. Put all the cake ingredients into a bowl and beat thoroughly with an electric whisk for about 2 minutes. The mixture should turn a lighter colour and be nice and fluffy  SAM_1699 SAM_1705
  4. Add two tablespoons of the boiled water and whisk again until it’s all combined, it should go even lighter.
  5. Pour the mixture into the cake tins, and bake in the middle of the oven for about 30 minutes.  After 30 minutes you may need to put a piece of baking parchment on the sponges to stop them burning
  6. When they are firm to the touch – the sponge should bounce back when pressed – take out of the oven and leave to cool

SAM_1706

One thought on “Victoria Sponge

  1. Pingback: A Duo of Birthday cakes | M's 7 year journey

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