Preheat the oven at 190°C.
Grease a cake tin with butter and dust the sides with flour.
Mix until well combined.
Put the top slice of the cake. Do not press it to much or the cream will squize out.
Gluten free Victoria sponge
Ingredients: 300 g spreadable butter, 300 g gluten free flour, 300 g sugar, 2 tsp vanilla essence, 200 g mascarpone, zest of 2 lemons, 2 tsp baking powder, 1 tsp xanthan gum, 3 tbsp fruits spread.
Preheat the oven at 190°C.
Grease a cake tin with butter and dust the sides with flour.
Mix the butter and the sugar together. Add the vanilla essence.
Mix until light and fluffy.
Add the flour, xanthan gun, baking powder, yoghurt and lemon zest.
Mix until well combined.
Pour the mix into the tin.
Bake for 15-20 min, until golden on top. Remove from the tin and let it cool down.
Beat the mascarpone in a bowl, to losen it up.
Cut the sponge on the middle. Spread the fruiit jam on the bottom slice.
Add the mascarpone.
You can add some fresh raspberries, for a punch of freshness.
Put the top slice of the cake. Do not press it to much or the cream will squize out.
Sprinkle cane sugar and a few fresh raspberries.
Preheat the oven at 190°C.
Grease a cake tin with butter and dust the sides with flour.
Mix until well combined.
Put the top slice of the cake. Do not press it to much or the cream will squize out.