Victoria sandwich cake

Ingredients:

150g (6oz) butter or soft margarine

150g (6oz) caster sugar

3 medium eggs, beaten

150g (6oz) Juvela gluten free mix

How to Make:

This recipe makes either a single deep cake (20cm or 8”) which can be sliced in half after baking, 2 shallow cakes (20cm or 8”) which can be sandwiched togther or 24 individual buns

Using either a wooden spoon or an electric mixer, cream together the fat and sugar until pale and fluffy. A soft margarine will give the best results rather than butter. Caster sugar gives a better texture than granulated. Beat the eggs into the creamed mixture one at a time with 1 tblsp of the gluten free mix, beating well after each addition. Adding a little Mix with each egg will prevent the mixture from curdling. As the Mix contains a lot of raising agent there is no need to add the egg gradually.

Gently fold in the remaining gluten free mix, using a metal spoon to ensure none of the air incorporated is knocked out. The gluten free mix does not need to be sieved as it is finer than flour. Stir in any extras if you prefer: -

Grated rind of ½ orange or lemon

Few drops of vanilla essence

15g ( ½ oz) cocoa powder instead of 15g ( ½ oz) gluten free mix

50g (2oz) dessicated coconut

The mixture should be a soft dropping consistency. Place the mixture into prepared tins and cook as follows: -

1 deep cake: 170 C/325 F/Gas 3 35-40 minutes

2 sandwich cakes: 180 C/ 350 F/ Gas 4 25 minutes

Buns: 180 C/350 F/ Gas 4 15-20 minutes

When cooked, allow to cool in tin for 5 minutes before turning out onto rack. Decorate with low sugar jam and dust with icing sugar.