Our gluten-free all-purpose flour makes great Victoria sponge cakes. The eggs act as a binder, but if you want a stronger structure you can add ½ tsp psyllium husk or xanthan gum for additional strength in the absence of gluten. We make it both with and without binder and it works both ways, the crumb is just a touch more delicate without.

Makes one Victoria sponge cake. 

INGREDIENTS

200g soft butter 
200g caster sugar
3 large eggs (200g in the shell) 
200g gluten-free all-purpose white flour
2 tsp baking powder
½ tsp psyllium husk or xanthan gum (optional)
1tsp vanilla essence (optional)

Icing sugar, to dust the top

Fillings - whipped cream and jam, berries to decorate (optional)

METHOD 

Preheat your oven to 180C fan. 

Lightly butter two 7-inch cake tins and line them with baking parchment.

Using an electric hand whisk or stand mixer, beat the butter and sugar until very pale. 

Slowly add the eggs one at a time, beating as you go.

Add the vanilla (if using) and dry ingredients and combine. 

Split the mixture into 2 tins and bake for 15-20 minutes. 

Allow to cool before turning out. Fill the cake with whipped cream and jam, or fillings of choice, and sift icing sugar over the top to serve. You can also decorate with fresh berries.