top of page

Gluten-free Victoria sponge cake

Prep Time:

20 Minutes

Cook Time:

25 Minutes

Serves:

6 Servings

Level:

Intermediate

About the Recipe

This stunning yet easy-to-make cake uses Meade Farm Potato Starch to bake the lightest of sponges which are sandwiched together with a cream and strawberry filling. It is just as good made with raspberries or other soft fruit.
This type of cake is traditionally baked in Scandinavian countries for birthdays and other celebratory occasions where it is known as Bløtekake. The name derives from the way the light sponge layers absorb the rich fruity filling.

Ingredients

  • 120g Gluten Free Meade Farm Starch

  • 1 ½ tsp Free Baking Powder

  • 3 eggs

  • 120g caster sugar

  • 1 tsp vanilla extract

  • Butter, for tin

  • FILLING AND TOPPING

  • 200ml double cream

  • 50g icing sugar

  • 200g strawberries

  • Icing sugar, for dusting

Cake

  • Preheat the oven.

  • Rub some butter around the inside of a deep 20cm/8” round, loose-bottom, cake tin or insert a baking liner.

  • Put the starch and baking powder into a bowl, stir to combine, and set aside.

  • Separate the eggs into two bowls and beat the whites until stiff.

  • Beat the sugar, a spoon at a time, into the egg white.

  • Add the vanilla extract to the yolks and beat into a thin paste.

  • Fold the paste into the egg white with a metal spoon.

  • Sieve half the prepared starch into the bowl and mix with the spoon, using a cutting and folding action.

  • Sieve the remaining starch into the bowl and fold it in again with the spoon.

  • Tip the mixture into the prepared tin and smooth the top.

  • Bake for 40 minutes. Allow the cake to cool for 10 minutes then turn it out to cool on a wire rack.

Filling and Topping

  • Gently slice the cold sponge into three horizontal layers.

  • Whip the cream until thick. Sieve the icing sugar into the bowl and stir to combine.

  • Dice the strawberries and fold them into the cream.

  • Divide the strawberry cream between the two lower sponges, spreading it evenly to the edges.

  • Place the sponges on top of each other and the final sponge on top.

  • Sieve icing sugar over the top.

  • Equipment

  • deep 20cm/8” round, loose bottom cake tin, and 2 x mixing bowls

  • Temperature

  • 180°C, Fan 160°C, 350°F, Gas 4

  • Cooking time: 40 minutes

Preparation

bottom of page