In honor of Victoria Day I made up a gluten free Victoria Sponge Sandwich Cake that's delicious, healthy and easy to make! The story goes that this was Queen Victoria's favorite cake recipe and I can certainly see why. It's rich with the flavors of butter and jam, but in my healthy gluten free cake I cut out the sugar and replaced it with just a bit of local honey.
The jam soaks into the layers and adds a delicious flavor to the cake. Unlike some gluten free cakes it's even better the next day! I stored it covered on the counter for three days (can you believe it lasted that long?) and it never got stale or dry!
![Gluten Free Victoria Sponge Sandwich Cake, refined sugar free www.skinngfchef.com](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz_mIREzck7SfRZOiq_r6iSDe5GCBWhA3O57mjgt1KDpekmH5dKKkGDoWYab64W6uy27YiGo8Juf3dMqPNnqkKkJfDe91Va-WnJg3w2jdWY6RwnHpyDNmAQeef5DT7_jrrnvwBkKbUl8o/s1600/IMG_0293.JPG) |
Perfect for tea time at the palace with the Queen! |
For my friends who don't need gluten free: you can use regular flour instead of gluten free flour and omit the xanthan gum.
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Makes one 2 layer cake/ Serves 8
Ingredients:
- 1 stick + 6 tablespoons (200 g) unsalted butter, softened
- 3 tablespoons local honey
- 3 large eggs, room temp
- 1/4 cup (2 oz) plain yogurt
- 1 tablespoon pure vanilla extract
- 1 3/4 cups (200 g) gluten free flour ( I used 1 cup sorghum, 1/4 cup sweet rice flour, 1/2 cup potato starch)
- 1 teaspoon xanthan gum (omit if your mix includes)
- 1 1/2 tablespoons baking powder
- 1 cup sugarless fruit preserves. I used blackberry but raspberry is a favorite too.
Instructions:
Preheat oven to 350 degrees F/180 C grease and flour two 9 inch cake pans.
- In the large bowl of your stand mixer, whisk the butter and honey until pale in color, add one egg at a time and whisk well.
- In another bowl, sift or whisk the dry ingredients.
- Slowly add the dry ingredients to the mixer bowl and gently mix for a few seconds until combined. Add the yogurt and vanilla and stir for a few seconds more. Pour into prepared pans evenly and smooth the top.
- Bake for 20-25 minutes until golden brown and a stick comes out clean.
- Cool and remove from pans. Turn the first cake upside down on a plate. Cover with jam and set the second cake on top.
- Most traditional sandwich cakes have a cream filling as well, but we like just the jam inside and whipped cream or ice cream on top. Store covered at room temp for 2-3 days or refrigerate for longer storage. Can be frozen.
Linked up to these great parties: Allergy Free Wednesdays, Gluten-Free Wednesdays, Gluten-Free Fridays, Savoring Saturdays, Healthy Vegan Fridays, Meatless Mondays
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