Dairy Free Victoria Sponge
I think every cook at some time has to bake the classical Victoria Sponge. A British teatime treat and I am sure most active bakers have a family recipe passed down to them from a loved one, granny or Mama.
The basic rule when making this much loved cake is to have all the ingredients of equal weight, and the best way to do this is to weigh the eggs first.
On average 4 eggs weigh 250 grams, so therefore, all the other ingredients must weigh the same.
This cake I made in a food processor, which definitely produced a heavier more condensed texture. Still as yummy but not light and fluffy. For a lighter sponge I recommend making by hand or using an electric mixer.
As this cake is non dairy, best to fill with a good quality jam and as I recommend to use coconut oil as the ‘fat’ for this cake, it will have a slight coconut flavour.
Ingredients
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250g organic coconut oil- firm
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250g organic coconut sugar
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250g organic self-raising flour- or gluten free - sieved
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4 large eggs
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1 tsp gluten free baking powder
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Filling:
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Organic strawberry jam
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Icing sugar to dust- optional
Instructions
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Prepare 2 x 20cm sandwich baking tins:
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01 Grease lightly with a light covering of coconut oil and line bases with non stick baking powder.
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Blender cake:
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02 Using a food processor and metal blade mix together the firm coconut oil, sugar, flour and baking powder.
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03 Break in the eggs and process for 10-15 seconds, stopping now and again to scrape down the sides of the bowl.
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04 Divide the cake mixture into the two prepared tins and bake in the oven until risen, golden brown and firm to the touch. Turn out on a wrack to cool, removing the paper.
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05 When cold sandwich the cakes together with oodles of jam and sift a cloud of icing sugar over the top.
Notes
If you do not have a food processor cake can be made exactly the same via an electric whisk.
