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Mini Victoria Sponge Cakes (gluten free recipe)
GLUTEN FREE ALCHEMIST17Ingredients
55Minutes
840Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 large eggs (MUST be at room temperature – lightly beaten – UK large size, Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’ – total weight with shells for 2 eggs = 125g)
- 125 grams gluten free flour blend (plain, tested with GFA blends A, B & C as well as Freee brand)
- 1/8 tsp. fine sea salt
- 1 3/4 tsp. baking powder (– gluten free)
- 1/8 tsp. bicarbonate of soda (baking soda)
- 1/3 tsp. xanthan gum (⅓ tsp = 1g, KEEP SEPARATE)
- 125 grams softened butter (or dairy free alternative, use a block butter/alternative)
- 125 grams caster sugar (super-fine sugar)
- 1 tsp. vanilla extract
- 2 Tbsp. milk (or dairy free alternative or more as required to achieve soft dropping consistency)
- 115 grams softened butter (or dairy free alternative, use a block butter/alternative)
- 230 grams icing sugar (powdered/confectioner's sugar)
- 2 tsp. custard powder (optional – to 'stabilise' the buttercream and temper the sweetness)
- 1 tsp. vanilla extract
- 1 drop milk (– only if necessary to loosen buttercream)
- 5 Tbsp. raspberry (good quality, /strawberry jam approx amount)
- icing sugar (to dust, confectioners/powdered sugar)
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NutritionView More
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840Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories840Calories from Fat460 |
| % DAILY VALUE |
| Total Fat51g78% |
| Saturated Fat31g155% |
| Trans Fat |
| Cholesterol235mg78% |
| Sodium730mg30% |
| Potassium90mg3% |
| Protein4g |
| Calories from Fat460 |
| % DAILY VALUE |
| Total Carbohydrate95g32% |
| Dietary Fiber1g4% |
| Sugars91g |
| Vitamin A35% |
| Vitamin C6% |
| Calcium15% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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