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Wheat and Gluten Free Victoria Sponge Cake Iced Fondant Fancies.

Updated on March 12, 2012
Fondant fancies make a pretty alternative to cupcakes for a tea party
Fondant fancies make a pretty alternative to cupcakes for a tea party
Line an 8" square baking pan with parchment paper, butter sides to hold paper and leave a 3/4" collar
Line an 8" square baking pan with parchment paper, butter sides to hold paper and leave a 3/4" collar
Sift flour and baking powder into mixer add butter
Sift flour and baking powder into mixer add butter
Add eggs and sugar and vanilla and beat for 2 mins on high speed
Add eggs and sugar and vanilla and beat for 2 mins on high speed
Spread batter into a lined and buttered 8" square pan - smooth the top
Spread batter into a lined and buttered 8" square pan - smooth the top
Cake will spring back to a light touch when cooked or insert a slim wooden skewer which should come out clean if cake is ready.
Cake will spring back to a light touch when cooked or insert a slim wooden skewer which should come out clean if cake is ready.
Cool on a wire rack.  When cool slice cake into two halves
Cool on a wire rack. When cool slice cake into two halves
Spread the buttercream icing onto the two cake halves
Spread the buttercream icing onto the two cake halves
Cut the cake into squares.  Trim off any rounded edges and turn upside down so that tops are flat.
Cut the cake into squares. Trim off any rounded edges and turn upside down so that tops are flat.
Cover with fondant icing and decorate squares.
Cover with fondant icing and decorate squares.

Victoria Sponge Iced Fondant Fancies or Tea Squares

Victoria Sponge is a traditonal English moist cake with a jam and whipped fresh cream filling. I have created a wheat and gluten free version adapted from a recipe by Fiona Cairns www.fionacairns.com . ,

This recipes offers fondant fancies as a pretty alternative to cupcakes when serving a tea or for a birthday party. I have given both wheat and gluten free and regular flour options in the ingredients list below. I also like that it is a one-step cake with all the ingredients mixed together in an electric blender. Enjoy!

Ingredients - (WGF and non WGF option)

1/2 cup rice flour

1/2 cup tapioca flour

1/2 cup sourghum flour

OR 1 1/4cups self raising or cake and pastry flour

3/4 cup butter (unsalted)

3 large eggs lightly beaten

3/4 cup plus 1 tablespoon sugar

1 tsp vanilla extract

For filling

2 cups icing (confectioners) sugar

3/4 cup unsalted butter

1 tsp vanilla

Method

Pre-heat oven to 350F

Butter and line with parchment paper - create a 3/4 collar - an 8" baking pan

Sift flours and baking powder into mixer,add butter, vanilla, sugar and eggs. Beat on high for 2 minutes.

Spread the batter into prepared pan and smooth the top. Bake for 35 mins. Let cool for 5 mins and then turn out onto a wire rack.

Make the buttercream filling by mixing butter, icing sugar and vanilla until smooth.

When cake is cool carefully cut it into halves and spread the buttercream icing. Sandwich the two halves together and cut into squares. Trim off rounded edges to make the squares and turn upside down so you have a flat top for icing and decorating.

Icing

Place 2 cups icing sugar into a bowl, slowly add water using small desert spoon and mix until you have a stiff icing - do not use too much water - if you do add more sugar. Divide into as many bowls as icing colours you want, add one or two drops of colour and mix.

Place squares onto a wire rack and allow the icing to cover the cake. Or use a knife to spread the icing. Don't worry if it is not perfect unless you are an expert at icing! Decorate tops as you wish.











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    • Lizam1 profile image
      Author

      Lizam1 6 years ago from Victoria BC

      Thanks. The teens who came for tea polished them off in no time!

    • Om Paramapoonya profile image

      Om Paramapoonya 6 years ago

      Oh, yum, yum and yum! Your gluten-free sponge cake looks and sounds delightful, Lizam.

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