Happy Monday one and all!
Thought it might be nice to kick the week off with a super simple and quick recipe for a Victoria Sponge. Make it on a Monday to chase away those post weekend blues, and it makes a perfect Wheat free snack, put it in a lunch box or just eat the whole thing while it is warm like I will be doing later this eve!!!
8 oz Gluten Free Self Raising Flour
8oz Soft Margarine
8oz Caster Sugar
3 Large Free range eggs
Skimmed Milk (You will need this as when using wheat free flour, you will find the mixture is too stiff, this just waters (or milks!) it down a little.
Grease and line 2 x 9 inch victoria sandwich tins
First of all cream your margarine and caster sugar together to form a paste. Then add your 3 large eggs and stir in with a spoon until consistency is smooth and even. Now, add your flour gradually while whisking at a high speed. Add a few tablespoons of milk until the mixture is smooth.
Tip into your baking tins and cook at 160 degrees until the tops of the cakes are golden. When you think they are cooked, put a skewer into the middle – if no sponge sticks to the skewer… They are ready to go!
Remove cakes from tin. When cool sandwich together with Jam and VOILA!!!
You have to admit. Quick. Easy. Tasty. Low fat. And the perfect remedy to a Monday!