Victoria Sandwich with Lime Curd (Gluten Free)

This Victoria Sandwich is so easy to make and is light and fluffy.  It is also Gluten Free, but you would not guess when you taste it.  I took this cake into work and was told it was the lightest sponge they had tasted.  The addition of the lime curd gives it a delicious tangy twist.  You can substitute lemons for limes or even use a commercially prepared curd.  The other lovely thing is that it follows the basic recipe of the traditional Victoria Sandwich making it a very easy recipe to remember.


For the Sponge Cake

226g (80z) white rice flour
2tsp gluten free baking powder
226g (8oz) caster sugar
226g (8oz) butter softened
4 eggs
2tsp vanilla extract
2 tbls hot boiled water

For the Butter Icing  

250g (8oz) icing sugar (sifted)
125g (4oz) butter softened
1 tsp vanilla extract

For the Lime Curd

3 limes
226g (8oz) caster sugar
150g (5.2oz) butter
2 eggs
2 egg yolks

To make the sponge  

  • Preheat the oven to 190C – 375F or Gas Make 5
  • Grease two 7″ sponge tins
  • Place all the cake ingredients into a bowl and beat until the mixture has turned a light colour and is fluffy.  An electric mixture is brilliant for this.  (You cannot overbeat as there is no gluten to make the sponge heavy and tough)
  • Add the two tablespoons of boiled water and continue whisking until the mixture has turned even lighter
  • Turn the mixture into the prepared cake tins and bake for about 30 minutes, until firm but springy to the touch  
  • Leave to cool in the tins for a few minutes before turning out onto a wire rack to cool.

To make the Butter Icing    

  • Cream butter until soft and fluffy 
  • Gradually mix in the  icing sugar
  • Finally add the vanilla extract and mix well

To make the Lime Curd

  • Finely grate the limes and squeeze the juice out of them
  • Beat the eggs and egg yolks
  • Put the lime zest, juice, butter and sugar into a heavy bottom saucepan and heat gently, over a low heat, until the sugar has disolved (do not boil)
  • Remove from the heat and quickly whisk in the beaten eggs
  • Return the pan to the heat and stir, with a wooden spoon, over a low heat until the curd thickens and coats the back of the spoon
  • Spoon into a dish or glass jar to cool

To Assemble the Cake  

  • Place one cake upsidedown onto a plate
  • Cover with the butter icing
  • Spread a generous layer of lime curd over the butter icing
  • Place the second cake on top
  • Serve with a generous blob of lime curd



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