Looking to fill your sweet tooth this weekend?

This recipe for scrumpticious Gluten-Free Victoria Sponge Mini Cakes is to die for! 

The recipe is courtesy of Jennie Browne, Managing Director of Goodness Cakes and Director of Bake Fest Galway. Don't the cakes look good?

 

Recipe

Ingredients

• 450g butter
• 450g Caster sugar
• 9eggs – free range
• 1 vanilla pod ( scraped)
• 45og dove farm gluten free self raising flour
• Homemade strawberry jam

For the buttercream

• 250g unsalted butter
• 500g icing sugar
• 1 tsp vanilla bean paste
• Rectangular mini cake tray

Method

1. Cream the butter & sugar until light & fluffy
2. Beat in eggs & vanilla, followed by the flour
3. Using an ice-cream or potato scoop, place 2 sccops into each section of the tin.
4. (If making cupcakes, ¾ fill each case)
5. Bake in a preheated oven for 17 minutes or until sponge spring backs when touched.
6. Leave to cool in tin.

Buttercream:

1. Place 250g of unsalted butter in a bowl, beat on medium speed until  soften, add your icing sugar & beat on low increasing speed once the icing sugar has been incorporated fully.  Beat on medium-fast for approx. 10 minutes until your buttercream is light & fluffy 
2. Remove mini cakes from the tin, slice lengthways. 
3. Pipe a layer of buttercream top with a layer of jam & dust with icing sugar.

Happy Baking!