Sitting down for afternoon tea is one of my favourite things to do with my friends or family, tasting lots of delicious baked goods and mini sandwiches, alongside a cuppa of tea or glass of champagne. You can’t beat it!
Just because you are Coeliac or choose not to eat gluten, doesn’t mean you shouldn’t enjoy this too. I wanted to make mini victoria sponges, gluten free of course. So that is exactly what I did!
If you are hosting an afternoon tea, entertaining, going to a garden party, having friends round or even just baking for yourself, mini bite sized versions of this cake work perfectly. It makes it far easier than cutting large slices and means you don’t over-face yourself. Stuffed with buttercream and jam they are great little treats. You don’t have to use buttercream if you don’t wish, just jam works fine too.
Take a look at my easy recipe:
- 100g Butter (softened)
- 100g Caster Sugar
- 80g Self Raising Flour
- 20g Ground Almonds
- Vanilla Extract
- 2 eggs
- 1 tsp Natural Yoghurt
- 1 tsp Milk
For the filling
- Raspberry Jam
- 100g Butter
- 200g Icing Sugar (plus a little extra for dusting)
- Splash of Milk
- Preheat the oven to 180C / Gas Mark 4.
- Beat together the sugar and butter until light and fluffy.
- In a seperate bowl whisk the eggs and the vanilla extract together. Before gradually combining to the sugar / butter mixture. Do this slowly, a little at a time to prevent the mix from curdling.
- Next, beat in the flour and ground almonds until combined.
- Add in the milk and natural yogurt to form a smoother consistency. The yoghurt will help keep moisture in the sponge (we all know gluten free cakes can come out a little dry sometimes!).
- Seperate the mix into two lined and greased tins, as if you were making the layers to a full cake.
- Bake for approx 15-20 minutes.
- Once out the oven leave to harden slightly before removing from the tins to fully cool. Once cool, use a round cutter (or a glass works) to cut out circles in the sponge. Make an even amount to pair the sponges together.
- Next make the buttercream, beat together the butter and icing sugar until smooth. Try to get a thickish consistency (you can add milk, or more icing sugar to modify this) – if it is too thin it will run out the cakes!
- Put a small amount (approx half a teaspoon) of jam and the same of butter cream onto half the round sponges, and finish by sandwiching with the second sponge on top.
- Leave to set slightly (for approx 10 minutes) and enjoy! Store in a room temperature, airtight container.
I plan to create more mini bakes like this – maybe I will do a whole post on creating your own gluten free afternoon tea?