Gluten Free Victoria Sponge Cake
This is a light and airy version of a classic sponge filled with jam and fresh whipped cream. The texture is great and always a crowd pleaser!
Preheat your oven at 350°F. Line the bottom of both your 7" cake pans with parchment paper and grease around the edge. Set aside.
In a medium bowl add eggs and whisk on medium speed for at least 3 minutes or until the eggs are light and fluffy.
Add sugar to the eggs and continue to mix.
Add Vanilla Extract.
Keep whisking and add softened butter a little bit at a time until fully mixed.
Add flour, cream of tartar and baking soda.
Pour half of your batter into each cake pan and place in the middle of your oven. Bake for 28-30 minutes, until the cake is golden and toothpick comes out clean.
Allow cakes to cool completely. Spread jam on the bottom layer and then spread the whipped heavy cream. Add the second layer on top. Using a sieve, sprinkle icing sugar over the top. Enjoy!
- This recipe can easily be used for cupcakes, and makes really nice ones. Just be sure to adjust your cook time.
- You can use whichever flavor of jam strikes your fancy! Strawberry, Raspberry, Mixed Berry and lemon curd are great examples!
- Make sure to beat the eggs for the full 3 minutes at least, it really helps the texture of the cake be light and airy.