Rainy Day Victoria Sponge
Ingredients
- 250g gluten free self raising flour
- 250g dairy free margarine
- 250g caster sugar
- 4 large eggs or flax egg or egg replacer or apple cider vinegar and soya milk if vegan
- 1 heaped tbsp baking powder
- 1 tbsp lemon juice
- 1/2 tsp xantham gum
- 1 tsp vanilla bean paste
Preparation
Cream butter and sugar together.
Sift in flour and add all other ingredients.
Bake in the oven at 180 degrees Celsius for 30 minutes or until a skewer comes out clean.
Leave to cool completely before sandwiching together with a layer of jam and buttercream and a sprinkle of cocoa powder on top.
