Victoria Sponge Cake with Coconut Flour
This Victoria Sponge Cake made with half coconut flour and all-purpose flour is so delicious, it'll surprise you!
Ingredients
- 200 g raw cane sugar or castor sugar (1 cup)
- 200 g melted butter (1 cup)
- 4 eggs beaten
- 130 g plain flour (1 cup)
- 70 g coconut flour (¾ cup)
- 1 tbsp baking powder
- 1 tsp grated lemon peel
- 1 tsp lemon juice
- 2 tbsp milk
For the filling
- 100 g softened butter (3.5 oz)
- 140 g icing sugar (1 cup)
- 1 drop vanilla extract
- strawberry jam
- icing sugar to sprinkle
Instructions
- Heat oven to 180C/gas 5. Grease two 20cm sandwich tins with butter and dust with flour.
- In a large bowl beat together the caster sugar, melted butter and eggs until well combined.
- Then add the flour, baking powder, grated lemon peel, lemon juice and milk and beat together until you have a smooth batter. If using raw cane sugar, the batter will be a little crunchy as the sugar takes time to dissolve, but the end cake will be nice and fluffy.
- Evenly distribute the mixture between the two tins, smoothing the top with a spatula.
- Bake for 20-25 minutes or until golden brown. When pricked with a toothpick it should return clean with no uncooked batter.
- Turn onto a cooling rack and leave to cool completely.
- For the buttercream icing filling, mix the softened butter until creamy and then add the icing sugar and vanilla essence, mixing till well combined.
- Spread the buttercream over one of the sponges and layer on top a fine spread of strawberry jam. Carefully place the other sponge on top.
- Lastly dust with a little icing sugar on top of the cake before serving. Enjoy!