Victoria Sandwich Cake

The classic Victoria sandwich cake can be made in a matter of minutes. Using the all-in-one method, you can create a delicious light sponge that would be an ideal base for a birthday cake or to serve with morning coffee or afternoon tea… or both!

Before you start, pre-heat the oven to 190°C/375°F/Gas Mark 5 and lightly grease and base line 2x20cm (8inch) sandwich tins.

ingredients:

• 150g (6oz) JUVELA Gluten-Free Mix
• 150g (6oz) caster sugar
• 150g (6oz) butter
• 3 medium eggs, beaten

Method:

Place all the ingredients into a large bowl and beat together until light and fluffy. Divide the mixture between sandwich tins or cake cases and bake in a pre-heated oven: for sandwich cakes, 25 minutes; for buns, 15-20 minutes. Once the cakes have cooled, they can be filled with jam and buttercream.

Flavoured Variations

This basic mixture can be flavoured simply by adding the following ingredients:

Coffee & Walnut:

Add 2tsp coffee granules blended to a paste with hot water and 50g (2oz) chopped walnuts

Citrus:

Add grated rind of 1 orange and 1 lemon

Ginger:

Add 2tsp ground ginger and/or 50g (2oz) chopped glace ginger

Cherry:

Add 50g (2oz) glace cherries

Chocolate:

Replace 25g (1oz) Mix with 25g (1oz) cocoa* or add 50g (2oz) melted chocolate*