Mini Victoria Sandwiches with Chocolate Cream (Gluten Free, Dairy Free)
Ingredients
For the sponge:
For the chocolate buttercream:
Instructions
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Preheat the oven to 180 oC
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Cream the butter and sugar together for a couple of minutes until light and fluffy
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Add the eggs one at a time, beating well after each addition
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Add the flour, xanthan gum, baking powder and beat well to combine
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Add the milk and mix in
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Line an 8 inch round baking pan
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Pour the cake mix into the baking tin
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Smooth out the top of the cake with a spatula
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Place in the oven and bake for 25 minutes
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Remove the cake from the oven and cake pan and allow to cool on a wire rack
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To make the buttercream beat the butter, cocoa and icing sugar together until light and fluffy
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Using a cookie cutter, cut out four small cakes
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Slice the mini cakes in half and fill with the chocolate buttercream
gluten free baking ideas
