RECIPE: Wheat gluten free Victoria sponge

This recipe is great for those who want to keep to their gluten and wheat free diet plan- but don't want to miss out on yummy treats!


by Fiona Day |
Published on

Preheat the oven to 190 C / Gas 5.

Cream the margarine and sugar until light and fluffy.

Beat in the eggs and vanilla. Beat well.

Fold in the flour and baking powder, beating well to combine.

Add the milk. The mixture may be a bit sloppy, but that is fine, do not add more flour to dry it up! Turn the mixture into two lined sandwich tins.

Bake until a skewer inserted near the centre comes out clean, about 15 minutes.

Turn out onto a wire rack to cool and then sandwich together with raspberry jam and cream.

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