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Victoria sandwich

This is one of the most traditional and deliciously easy cakes you can bake, and for me it conjures up lazy Sunday afternoon teas and summer fêtes. It’s an elegantly simple cake that I like to dress up with dairy-free cream and strawberry jam, but also tastes wonderful filled with dairy-free cream and passion fruit.

serves: 8 to 10

preparation: 25 minutes

baking: 20 minutes

cooling: 30 minutes

freeze: Yes, prior to filling

250g (9oz) eggs, beaten (about 4 large eggs)

1 tsp vanilla extract

2 tbsp soya/rice/almond milk

250g (9oz) dairy-free spread

250g (9oz) caster sugar

225g (8oz) wheat- and gluten-free self-raising flour

1 tsp xanthan gum

1½ tsp gluten-free baking powder

30g (1oz) ground almonds

Strawberry jam, for spreading

1 x Dairy-free Cream

2 tbsp caster sugar, for dusting

equipment

2 x 20cm (8 inch) sandwich tins

* Preheat the oven to 195°C/175°C fan/Gas 5. Grease the tins and line the bases with baking parchment.

* Blend the eggs, vanilla and milk together with a fork in a small bowl or jug. Using a hand-held electric mixer on a high setting, cream the dairy-free spread and sugar together in a large mixing bowl for about 3 minutes until light and fluffy.

* Gradually add the eggs, vanilla and milk mixture on a medium speed setting, mixing well between each addition. Don’t worry if it curdles slightly, just turn the mixer setting to high for a couple of seconds and the mixture will become smooth again.

* Fold in the sifted flour, xanthan gum, baking powder and ground almonds using a large metal spoon so you don’t knock the air out.

* Spoon the mixture into the two sandwich tins, smoothing to the edge with the back of a dessert spoon. To make sure both cakes are the same size, I weigh the two filled tins, adjusting if necessary.

* Bake for 20 minutes or until the cakes are well risen, golden and the sponges spring back when touched. You will also find that the sponges shrink from the sides of the tins once the cakes are cooked.

* Remove the baked cakes from the oven and cool in the tins for 10 minutes before turning them onto a metal cooling rack. Leave the paper bases on the cakes until completely cooled, as this will stop the sponges from shrinking.

* Once completely cool, place one cake on a cake board or serving plate and spread the jam evenly over the surface, then top with the dairy-free cream filling. Carefully place the other sponge on top and press down lightly to join the two. Dust with caster sugar and you are ready to serve.

tip: If you don’t need such a large cake, halve the ingredients and bake in two 15cm (6 inch) greased and base-lined sandwich tins. The baking time remains the same – 20 minutes.