PREP: 15 minutes | BAKE: 40–45 minutes
This simple cake is stunning. The combination of textures and flavors just works. This recipe can be made egg-free; see instructions.
MAKES 16 SERVINGS (1 8-IN. CAKE).
1.5 cups whole milk or full fat coconut milk (not coconut beverage)
1.5 tablespoons sunflower oil
1 teaspoon pure vanilla extract
3 large eggs
2 cups gluten-free all-purpose flour blend of choice
5 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1 and 3/4 cups + 2 tablespoons sugar
7 tablespoons unsalted butter, softened, or non-hydrogenated shortening
2/3 cup heavy cream or full-fat coconut cream (not coconut beverage)
1 tablespoon confectioners’ sugar, extra for dusting
2 tablespoons cornstarch
Scant 1/2 cup strawberry jam or jelly
Confectioners’ sugar, for dusting, optional
1. Preheat oven to 350°F. Grease two 8-inch round cake pans and line them with parchment paper.
2. In a bowl, combine milk, oil, vanilla and eggs.
3. In a large mixing bowl, add flour, baking powder, salt, xanthan gum, sugar and softened butter. Slowly mix ingredients together until mixture resembles fine breadcrumbs. Continue to mix on slow speed and pour in wet ingredients. Once combined, increase speed to medium and beat 3 to 5 minutes until batter thickens. Divide batter evenly between pans and level with a spoon or spatula.
4. Place cakes in preheated oven and bake 40 to 45 minutes until layers spring back when pressed lightly on the top. Remove pans from oven and insert a toothpick into the center of each cake. It should come out clean or with a few crumbs but without any wet batter clinging to it.
5. Place pans on a wire rack and let cool completely. Once cooled, gently remove from pans (loosen the edges with a table knife, if necessary). Level the bottom layer with a serrated knife, if required.
6. To make filling, whisk together heavy cream, confectioners’ sugar and cornstarch. Watch the cream like a hawk as it whisks; it can quickly become overworked. Aim for fluffy peaks that are just stiff enough to support the top layer when cake is assembled.
7. Place the first layer on a serving plate and top with strawberry jam. Follow with a generous layer of whipped cream. Place second layer on top and generously dust with confectioners’ sugar.
Cake yields 16 slices. Each slice contains 431 calories, 16g total fat, 8g saturated fat, 0g trans fat, 91mg cholesterol, 286mg sodium, 70g carbohydrate, 1g fiber, 39g sugars, 4g protein, 47Est GL.
For Egg-Free Victoria Sponge Cake, omit 3 eggs. Reduce butter to 6 tablespoons and reduce milk to 1¼ cups. Combine 1 tablespoon flax meal with 3 tablespoons hot water and let cool. Combine 4 tablespoons Follow Your Heart VeganEgg with 1/2 cup ice-cold water or milk of choice and mix thoroughly. Add flax gel and VeganEgg mixture to wet ingredients in step 2 to replace 3 eggs.
Test Kitchen Notes
Flour Blend: For these cake recipes, we used Gluten Free & More’s All-Purpose Flour Blend with great success. Choose an all-purpose blend composed of gluten-free white flours and starches for best results.
Egg-Free Cake: We used Follow Your Heart’s VeganEgg to replace the eggs in these cakes and got excellent results. See our egg-free instructions after each recipe.
Cookbook author Victoria Hall is founder and owner of 2 Oxford Place, a 100% gluten-free restaurant located in Leeds, UK. Recipes and photos excerpted with permission from This Is Gluten-Free: Delicious Gluten-Free Recipes to Bake It Better (Ryland Peters & Small) by Victoria Hall.Yields 16 slices