Gluten Free Victoria Sponge Cake - Naughty Nat's Kitchen
ฝัง
- เผยแพร่เมื่อ 3 มิ.ย. 2019
- In this episode of Naughty Nat's Kitchen, Natalie will be cooking her famous Gluten-free Victoria sponge cake.
Gluten Free Victoria sponge cake
Ingredients
Sponge Cake
4 Eggs at room temperature
3/4 cup Castor Sugar
1 tsp Vanilla Extract
1 tsp Cream of Tartar
2 tsp Guten Free Plain Flour
Gluten Free Cornflour
1/2 tsp bicarbonate soda
Cream
1 cup of cream
1 dessert spoon pure icing sugar
1/2 tsp vanilla extract
Preheat oven to 170c/338f.
Grease two 8" round cake tins and line bases with baking paper.
Place eggs, castor sugar, vanilla in a mixer and beat for seven minutes on high speed, while the mixture is beating sift dry ingredients three times.
Using a 1 cup measure place two heaped teaspoons gluten-free plain flour in a cup, add 1 tsp cream of tartar, 1/2 tsp bicarbonate soda, fill cup well with gluten-free cornflour.
Sift the dry ingredients 3 times.
Reduce speed to lowest available and add dry ingredients and mix for one minute.
Divide the mixture between tins and bake approx.
Bake at 170c/338f 12 to 15 minutes.
The sponge will spring back when touched in the centre.
Remove from oven.
Remove from tins and place on cooling racks.
Meanwhile beat 1 cup of cream, 1 dessert spoon pure icing sugar, 1/2 tsp vanilla extract.
Beat until stiff.
When the cakes are cold spread jam of choice on one half, top with cream and another half of sponge.
Sprinkle top with extra icing sugar.
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Hello Nat, greetings from England a new GF person. What a fantastic recipe, thank you so much. I will be trying this. 😃👍🏼💝🇬🇧
Excellent, articulate presentation. No wasted words. Thank you.
Brilliant
Looks scrumptious 😋
You are literally my new favourite 🥰
I can't wait to try this in Spring! Hopefully Covid will go away in Sydney so we an have an afternoon tea safely with friends
The cake looks lovely and light and this is possibly due to all the cornflour and I'll try it myself and see how I do. I wonder why even bother with the 2 tsp of gluten free flour though, would it even make any difference if you used none at all, or perhaps a couple of ozs? Also does using so much cornflour effect the taste at all?
Excellent
Looks great. Too bad we don't get decent cream in California. I bet it would also be good with Matcha powder used instead of cocoa. If I had a functional oven I'd try it.
What can I use instead of cream of tartar please
Hi can we get real measures please? This appears to say you need a teaspoon of flour, but then later says fill a cup. Can we get it in ounces or grams so we know exactly how much please? Most of the world don't use cups as a measure, it took me a long time to translate all my online recipes to English measures, but gluten free flour doesn't weigh the same as normal self raising.
Xxx
Can you not read or hear? She says add a couple of teaspoons of gluten free flour to a cup and then fill the rest of the cup with regular corn flour. It’s a combination of two flour types. It says this in the ingredient list too as well as clearly showing you in the video. You sound so contentious and it’s literally in front of you.
Jessie Cator also, a couple of places use cups as measures! There’s conversion charts if you just google it!
I was thinking exactly the same and didn't understand.
Why oh why do you have to sift x3! You can add all ingredients together & use a hand whisk! Use more GF SELF RAISING flour & no cornflour! This is too much faf! I’ll stick with my easy recipe thanks 🤨☹️