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Nicky’s Recipe for the Month of June – Victoria Sponge Cake

June 13th, 2018


Well, with Wimbledon on the horizon I decided this month’s recipe had to feature strawberries! So here is a gluten free Victoria sandwich with cream and strawberries for the filling.

Strawberries, are an excellent source of vitamin C, manganese, iodine, folate and fibre. They are also a great fruit for hay fever sufferers as they contain a natural antihistamine called Quercitin.

Enjoy this glorious cake!!

Nicky Seabrook (Nutritionist)



Victoria sponge cake



185g  butter

185g caster or granulated sugar

4 eggs

200g ground almonds

125g gluten free self-raising flour

150ml sour cream

2 tsp vanilla extract


To assemble

3 generous tblsp strawberry jam

250ml double cream whipped

150g strawberries: hulled and sliced

Icing sugar for dusting

Equipment:  2x 20cm/8inch cake tins greased and lined



Preheat the oven to 180 C (350 F) Gas 4

Put the butter and sugar in a mixing bowl and whisk until light and creamy. Add the eggs, one at a time, whisking after each addition. Add the ground almonds, flour , sour cream and vanilla extract and fold through gently. Spoon the mixture into the prepared tins and level with a spatula.

Bake in the preheated oven for 25 – 30 minutes, until the cakes are firm to the touch and a knife inserted into the middle of each cake comes out clean. Turn out onto a wire rack and let cool completely.

Spread the jam over one of the cakes. Cover with the whipped cream and strawberry slices and top with the other sponge. Dust with icing sugar and serve immediately or refrigerate until needed.

This cake is best eaten on the day it is made.



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