Victoria Sandwich (Gluten & Dairy Free)

Hello everyone, welcome to my latest recipe for this traditional Gluten and Dairy Free Victoria Sandwich cake. I must start by saying sorry there is only one picture. I made this for my family coming over and I forgot to take a picture of it sliced and beforeI knew it was all gone.

This recipe is actually one I posted on the site right back at the every beginning about seven years. The photograph was looking a little old so I decided to re-do it again. I actually make this recipe a lot as it is quick to do and always a family favourite. I have a lemon version as well which I’ll update the photographs for as well sometime soon.

Other Baking Ideas

If you liked this recipe for Gluten and Dairy Free Victoria Sandwich then you might like to try out one of my other baking ideas:

• Have a fruity dessert with my Strawberry Shortcake Cobbler (Gluten & Dairy Free)
• Make cookies with my recipe for Chocolate Chip Oatmeal Cookies (Gluten & Dairy Free)
• Make some traditional muffins Cherry and Apple Muffins (Gluten & Dairy Free)
• Go mini with my Mini Banana Bread Donuts (Gluten & Dairy Free)

More Recipes Please!

Like me, you also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com

Enjoy

Fx

Print Recipe

Victoria Sandwich (Gluten & Dairy Free)

Author: Fiona Kennedy Cooking Method: Baking Cuisine: British Courses: Cakes Recipe Keys: Dairy Free Gluten Free Mixing

Servings: 8

Ingredients

Servings

For the sponge:

• 250 g dairy free spread
• 250 g caster sugar
• 4 eggs
• 225 g gluten free self raising flour
• 1 tsp baking powder
• 4 tbsp dairy free milk

For the filling:

• 125 g dairy free butter
• 250 g icing sugar
• 2 tbsp strawberry jam

Instructions

1. Preheat the oven to 180 oC
2. Cream the butter and sugar together for a couple of minutes until light and fluffy
3. Add the eggs one at a time, beating well after each addition
4. Add the flour and baking powder and beat well to combine
5. Add the milk and mix in
6. Line two 8 inch round baking pans
7. Divide the cake mixture between the two tins
8. Smooth out the top of the cakes with a spatula
9. Place in the oven and bake for 25 minutes
10. Remove the cakes from the oven and cake pans and allow to cool on a wire rack
11. To make the buttercream beat the butter and icing sugar together until light and fluffy
12. Use the butter cream and jam to sandwich the two cakes together