Gluten-Free Victoria Sponge Cake with Strawberry Jam and Dairy-Free Chantilly Cream

Gluten-free Victoria sponge cake with strawberry jam and dairy-free Chantilly cream topped with fresh strawberries.
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Description

This gluten-free Victoria sponge cake is layered with homemade strawberry jam and dairy-free Chantilly cream, creating a light and flavorful treat that everyone can enjoy. Perfect for special occasions or afternoon tea, this recipe stands out with its fluffy sponge and delicate cream filling.

Victoria sponge
  • 175 g gluten free self raising flour
  • 175 g vegetable butter
  • 4 large eggs
  • 175 g caster sugar
  • 1 tsp vanilla
    • Strawberry jam
  • 100 g strawberries
  • 200 g caster sugar
  • 30 g lemon juice
    • Chantilly Cream
  • 150 g dairy free cream
  • 50 g icing sugar
  • 1 tsp vanilla
  • Top up with fresh fruits
Instructions
    Prepare the Victoria Sponge:
  1. 1
    Preheat your oven to 160°C (320°F).
  2. 2
    In a large mixing bowl, whisk together the eggs, caster sugar, vanilla extract, gluten-free self-raising flour, and plant-based butter until smooth and fully combined.
  3. 3
    Grease two 18cm (7-inch) cake tins with plant-based butter.
  4. 4
    Divide the batter evenly between the tins and bake for 20-25 minutes, or until a skewer inserted into the center comes out clean.
  5. 5
    Once baked, allow the sponges to cool in the tins for a few minutes, then transfer them to a wire rack to cool completely.
    6. 2. Make the Strawberry Jam:
  6. 6
    In a saucepan, add the chopped strawberries, caster sugar, and lemon juice.
  7. 7
    Cook over medium heat, stirring occasionally for 10-12 minutes, or until the mixture reaches a jam-like consistency.
  8. 8
    Remove from heat and let the jam cool to room temperature.
    9. 3. Whip the Dairy-Free Chantilly Cream:
  9. 9
    In a chilled bowl, whip the dairy-free cream, icing sugar, and vanilla extract until stiff peaks form. The cream should hold its shape and be easy to spread or pipe.
    10. 4. Assemble the Cake:
  10. 10
    Once the sponges have cooled.
  11. 11
    Spread strawberry jam on the bottom layer, followed by a layer of Chantilly cream.
  12. 12
    Repeat this process for the remaining layer, ending with Chantilly cream on top.
  13. 13
    Garnish the top with fresh berries like strawberries, raspberries, or blueberries.
Read it online: https://pastrybyioan.com/recipe/gluten-free-victoria-sponge-cake-with-strawberry-jam-and-dairy-free-chantilly-cream/