Victoria Sandwich

[Charlie Arnold]

Although table sugar is supposed to be permitted with FM many still find they can't tolerate it so this recipe uses glucose powder. If you aren't too sensative to fructans then it is much nicer with wheat flour but you can use gluten free flours but make sure you really whisk the first stages well to get it light and airy. You could even add an extra egg to make it lighter.

Victoria Sponge.

4 oz/ 110g/ 1 cup Margarine or Butter
4 oz/ 110g/ 1 cup Glucose Powder
4 oz/ 110g/ 1 cup Self-raising Flour
3 eggs
1 Tsp lemon or orange flavouring (optional)

Preheat oven to: 190C / 375F / Gas 5.
Beat together the marg and glucose powder until creamy (this takes longer than with castor sugar so stick with it).
Measure out the flour ready and then beat in each individual egg adding a teaspoonful of flour with each to try to limit curdling. (Make sure the eggs are at room temperature before starting too). Beat until light and fluffy. I always add an extra egg otherwise it comes out a bit dry with glucose powder.
Then sift in the rest of the flour and mix in until smooth.
Divide into 2 equal amounts in greased tins and bake for about 20 minutes until lightly browned and coming away from the side of the tin.


For the filling:
2oz / 56g/ ¼ cup butter or margarine
2oz/ 56g / ¼ cup glucose powder
1 teaspoon cornflour.

For chocolate orange flavour add:
1 teaspoon pure cocoa powder
Few drops of orange essence

Or for lemon flavour add:
Juice of half a lemon.

Using a liquidiser or food blender mix the glucose powder and cornflour together to get an icing sugar consistency.
Whisk all the ingredients together and spread evenly on the top of one of the cakes. Then place the other on top and leave to set for a short while.