Everyone knows Victoria sponge, after all it's named after a queen! It took a while for us to perfect a gluten-free version, but now that we finally have, we're delighted to offer it. Light and fluffy vanilla sponge is layered with vanilla buttercream and raspberry jam, and topped with more buttercream. Quite simply, superb!
Gluten-free self-raising flour blend (rice, potato, tapioca, maize, buckwheat; mono-calcium phosphate, sodium bicarbonate, xanthan gum), vegetable margarine (vegetable oils (sunflower, palm, linseed), water, salt, natural flavouring, vitamins E, A and D, colour (carotenes), vitamin B12), caster sugar, free-range whole eggs, vanilla extract, gluten-free baking powder (raising agents sodium dihydrogen diphosphate and sodium hydrogen carbonate, rice flour), salt.
Salted butter (milk), icing sugar, vanilla extract.
Raspberries, glucose-fructose syrup, sugar, pectin, citric acid, sodium citrate.
My parents LOVED the cake thank you so much!! It's so light and delicious and we want to know how you make that buttercream - it's soooooo good, not too sweet, just right! Thanks again, you excelled yourself.