Victoria Sponge Cake, Grain Free & SCD

I wanted, nay, needed, to have a nice economical Victoria Sponge Cake, and so developed this recipe.

2 Layer Victoria Sponge Cake

Gluten-Free Grain-Free SCD

         
6 Eggs, lightly whisked
1/2 cup Yogurt (If subbing Sugar for Honey, increase Yogurt to 1 cup.)

1/2 cup Safflower Oil

1/2 cup Honey

1 Tbsp Apple Cider Vinegar

2 tsp Vanilla

1 cup Coconut Flour, sifted

1 cup Almond Flour (blanched, or white)

2 Tbsp plain unsweetened Gelatin

1 tsp Baking Soda

1/2 tsp Salt
1/2 tsp Ginger


   
Preheat oven to 350 degrees F
Grease 2 round cake pans and line bottoms with parchment
Do the measuring and mixing - dry ingredients sifted into one bowl, wet ingredients whisked in another, then mix them together - and plop it into the pans
Pop in 350 F oven and bake 15 minutes
Reduce oven heat to 325 degrees F and bake up to another 15 minutes until done
If the cake isn't finished after this additional 15 minutes, reduce heat again down to 300 degrees F and continue to bake until done
Cake is finished when toothpick inserted in middle comes out clean
When cake is done, remove from oven and cool on a rack for 15 minutes
Turn cake out of pans and allow to finish cooling on rack
   
The recipe can be halved to make a single layer cake.
    
Peach Jam Cake Filling
    
3/4 cup Peach Jam (SCD  legal)

Honey if needed, to adjust sweetness to taste

2 tsp Cinnamon
1 tsp Ginger  

Topping

2 Tbsp Almond Flour

1/2 tsp Cinnamon

1/4 tsp Ginger

   

    
This time I cut the layers in half to make 4 layer cake, and for a "filling" used 3/4 cup of peach jam (1/4 cup between each layer, honey sweetened freezer jam I made last year with peaches from our tree). The jam was a little tart so I added just enough honey to make it slightly sweet and added 2 tsp Cinnamon and 1 tsp Ginger. I also changed the spice in the cake to the same 2 tsp Cinnamon and 1 tsp Ginger. I was out of yogurt so replaced it with the last of some kefir and a litte milk to make up the amount needed; peach juice or puree would have been good if I'd had it. I also replaced the honey with sugar - see below. With milk and sugar my cake is no longer SCD legal. You can make whatever changes you like so long as the conform to any dietary restrictions you need to adhere to.

I don't always use Sugar instead of Honey, but when I do... Honey has gotten so expensive and our budget so dour that I cannot use half a cup or more of the liquid gold in a single recipe, especially if the bulk of what I'm making is destined to be consumed by Normies who can and do eat anything with impunity. So I do admit to using Sugar instead of Honey these days. I don't always use Sugar instead of Honey, but when I do I use the best sugar I can afford and not highly refined white stuff. I replace the honey with an equal amount of Sugar (1/2 cup), mix the Sugar in with the dry ingredients, AND increase the Yogurt by the amount of honey being replaced (1 cup) (in any recipe using Coconut Flour, another liquid must be increased to make up for exchanging liquid honey for dry sugar).

Any liquid or puree can be used instead of yogurt.
Likewise, any oil you like may be used including melted butter or coconut oil.
Any vinegar or citrus juice can replace the apple cider vinegar.

Recipe Proportions for

Single Layer Victoria Sponge Cake

        
3 Eggs, lightly whisked
1/4 cup Yogurt

1/4 cup Safflower Oil

1/4 cup Honey

1 1/2 tsp Apple Cider Vinegar

1 tsp Vanilla

  

1/2 cup Coconut Flour, sifted

1/2 cup Almond Flour (blanched, or white)

1 Tbsp plain unsweetened Gelatin

1/2 tsp Baking Soda
1/4 tsp Salt
1/4 tsp Ginger

LEMON VICTORIA SPONGE

Make as above, but for two pan recipe replace Apple Cider Vinegar with 1/4 cup Lemon Juice and Oil with equal amount of Melted Butter, and to the flours add 1 Tbsp Lemon Zest. Make Lemon Curd Filling.
 4 eggs
1 Tbsp Lemon Zest
1/2 cup fresh lemon juice
1/2 cup honey
1/4 cup butter in thin slices
Blend lemon zest & lemon juice, or mince zest as fine as possible.
Beat eggs. Add honey and lemon juice & zest, beat.
Heat on medium low, using heat diffuser, stirring, until thickened & coats back of wooden spoon.
Stir in butter.
Meanwhile boil water & sterilize 2 small jars & lids.
Pour into hot jars & cover.