Lemon Curd Victoria Sandwich Cake

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This recipe comes from one of our Facebook followers, Lorna Astley who entered a competition during Coeliac Awareness Week by sending in her favourite free from recipe.

It really caught my eye as it is a nice twist on a classic Victoria Sponge and is perfect for the summer to enjoy with a nice cup of tea on a balmy evening.

Ingredients

  • 220g gluten-free self-raising flour
  • 220g caster sugar
  • 220g vitality dairy free margarine
  • 4 eggs
  • ½ teaspoon vanilla essence or extract

For the Icing

  • 280g icing sugar (for the icing)
  • 140g butter (for the icing)
  • 1-2 tbsp milk or water (for the icing)

Lemon Curd

Method

  1. Line 2 tins with parchment
  2. Mix together the margarine and sugar
  3. Beat in the eggs with a little flour and then fold in the remaining flour
  4. Pour mixture evenly into 2 baking tins
  5. Bake for 22 mins at 170 degrees
  6. Cool fully and then remove from the tins
  7. Spread butter icing on one side and lemon curd on the other and put together
  8. Decorate with edible flowers or butterflies
  9. Serve with a cup of tea – delicious

Pennie x

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