Royal Wedding Cake
With the Royal Wedding fast approaching, I’ve been thinking about what I’ll be cooking to celebrate. After much consideration, I have picked a classic Victoria sponge cake, which is gluten and wheat free as standard, and can be adapted to be dairy and soya free too. A simple “free from” sponge can be hard to get right and is perfect to enjoy with a cup of tea whilst watching the wedding, or taking along to a party. After all, what could be more British than this?!
I have listed some ideas below, which you can mix and match to make the cake according to your dietary requirements. Feel free to fill the sponges with jam and fruit, cream, butter cream (which can be made dairy and soya free) – whatever takes your fancy. I’ve photographed my cake, which I filled with butter cream and raspberry jam (above).
And finally, don’t forget, if you would like to come and see me cook live at the Allergy & Gluten Free Show in London on 8th May, you can pick up a free ticket by using this link: http://www.allergyshow.co.uk/go/charlottepike
Serves 8 people approximately. Makes a 7″ cake
· 150g brown rice flour or rice flour blend
· 150g butter or sunflower/soya spread
· 150g golden caster sugar
· 1 tsp gluten free baking powder
· 4 tsp milk, rice or soya milk if required
· 3 medium eggs
· 1 tsp vanilla extract
· Preheat the oven to 180°C
· Grease and line two 7″ cake tins
· Cream the butter and sugar together until well mixed
· Add the vanilla extract and eggs gradually, until fully incorporated
· Sift in the flour and baking powder and fold in gently
· Stir in the milk to make a smooth batter
· Pour into the ready-prepared cake tins, ensuring the mixture is evenly divided between the two tins
· Bake for 20 – 25 minutes until golden
· Leave the two cakes to cool in their tins for around 15 minutes after coming out of the oven
· Cool the sponges fully on a wire rack
· Sandwich the two sponges together with the filling(s) of your choice and dust with sifter icing sugar.