Victoria Sponge

Ingredients:

For the sponge:

225 g gluten free self raising flour

1 tsp baking powder (ensure it's gluten free)

1/4 tsp Xanthan gum

225 g softened butter

225 g caster sugar

4 eggs

1 tsp vanilla extract

For the butter cream icing:

250 g icing sugar

125 g butter

1/2 tsp vanilla extract

For the filling:

Raspberry, Strawberry or Blackberry Jam

Icing sugar to dust

Method:

1. Prepare 2 circular cake tins (mine are 20cm) - grease them and cut a circle of parchment paper to sit in the bottom. Preheat your oven to 160C Fan.

2. Place all your sponge ingredients into a large mixing bowl and whisk until well combined and thoroughly mixed (1 minute should do it).  Divide the mixture between the two tins evenly and bake for 30 minutes until golden. To check that the sponges are cooked, insert a skewer - it needs to come out clean.

3. Leave the sponges in their tins for about 5 minutes before turning them out onto a cooling rack.

4. Whilst the sponges are cooling, make your buttercream. Start by adding your butter to a bowl and cream it together. This can be done by hand or with an electric hand whisk.  Once creamed, gradually add your icing sugar - it seems like a lot but it will all incorporate itself.  Add your vanilla extract and mix once more. 

5. Layer the bottom sponge with your jam before add the butter cream. Add the other sponge on top, and dust some icing sugar on top.

The perfect desert