This is a tasty but colourful gluten free colourful Victoria sponge cake.
The recipe is based on the weight of two eggs
For each layer of the cake
- 3 standard eggs
- Take the same weight of two of the eggs of soft butter
- Take the same weight of two of the eggs in caster sugar
- Take the same weight of two of the eggs in self-raising gluten-free flour
- Vanilla essence
- Food colouring (different colour for each layer)
For the filling
- Strawberry jam
- Whipped cream
Cream the sugar and butter until you have a smooth consistency. I try and leave the butter out so that it is really soft.
Beat the eggs, add some vanilla essence. I then added athe food colouring to brighten the cake mixture.
Stir the eggs into the creamed butter and sugar with some of the flour, until the mixture is smooth and consistent.
Then fold in the remaining flour until it is combined with the rest of the mixture.
Spoon the mixture into a greased cake tin.
Repeat the process for the second (and if required third layer).
The bake the cake in a 180º normal oven or 160º fan oven for 25-30 minutes or until a metal skewer inserted into the cake comes out clean.
Cool and then construct the cake, spreading jam and then cream.
Finally dust the cake with icing sugar.