Gluten-free "Victoria sponge"
| Recipe By: | Abigail Donnelly |
| Serves: | 10 |
| Cooking Time: | 1 1/2 hours |
| Prep Time: | 35 minutes |
Ingredients
- 4 Tbsp water
- 4 Tbsp Woolworths chia seeds
- 300 g sugar for the egg whites
- 180 g Woolworths rice flour
- 180 g Woolworths potato flour
- 900 g Firm plums, grated
- 460 g raspberries punnet
- icing sugar, for dusting
- 2 tsp vanilla extract
- 1 1/2 cups vegetable oil
- 6 extra large free range eggs
- 2 tsp bicarbonate of soda
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Combine all the ingredients for the cake, except the icing sugar, in a large mixing bowl and mix using an electric handmixer.
- Divide half the batter between 2 x 17 cm greased cake tins and bake for 45 minutes, or until a skewer inserted comes out clean.
- Remove from the tins once slightly cooled, then allow to cool completely. Repeat with the remaining cake batter.
- To make the raspberry chia jam, place all the ingredients in a small saucepan and blend using a hand-blender. Warm through over a medium heat for 3 minutes, then set aside for 15 minutes to thicken slightly.
- To assemble the cake, sandwich the 4 layers using the raspberry chia jam and dust the top layer with icing sugar before serving.
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