Rick Grants

Victoria Sponge Mix - 400g

$10.45
or 4 x $2.61 payments with Afterpay
Rick Grants Victoria Sponge Mix that is Gluten Free, Wheat Free, Dairy Free, Soy Free, FODMAP Friendly and Vegetarian. This mix makes two 20cm sponge cakes and is sold at GF Pantry.
Rick Grants

Victoria Sponge Mix - 400g

$10.45
or 4 x $2.61 payments with Afterpay

Introducing Rick Grants Victoria Sponge Cake Mix - the Gluten Free delight that'll make your taste buds do the happy dance! This Rick Grants Mix is Wheat Free, FODMAP Friendly, Dairy Free, Soy Free and Vegetarian - what's not to love? So don't think twice, make the perfect sponge cake with this miracle mix!

Rick Grants is an Australian Company.

Gluten Free
Lactose Free
Dairy Free
Soy Free
Wheat Free
FODMAP
Vegetarian

Ingredients:

  • 200g Unsalted Butter (Or Dairy Free Margarine*)
  • 3 x Large Eggs (150mls)
  • 2 Teaspoons Vanilla Essence
  • 2 x 20cm Cake Tins

Directions:

  1. Pre-heat oven to 180°C (or 200 ° Conventional).
  2. Prepare two 20cm cake tins by greasing and then lining the base and sides with baking paper.
  3. Sift mix into a large bowl of a stand mixer (or bowl with hand held mixer).
  4. Add the Butter (or Margarine), Eggs and Vanilla Essence into the bowl.
  5. Mix slowly at first to incorporate the mixture, then increase speed to whip the mix. After 2 mins, scrape down the bowl and beat again on the highest speed for another 2 mins.
  6. Divide the sponge Mixture evenly between the two lined cake tins. Place into pre-heated oven, bake for 20-22 mins until cakes spring back when top is gently pressed.
  7. Remove the cakes from the oven and allow to cool. Using a kitchen knife, gently go round the cake tin and remove the cakes to cool on a wire rack.
  8. When cool, top one sponge with jam and cream (or dairy free Butter Cream). Carefully place the other sponge on top. Dust top with Pure Icing Sugar and top with more cream and seasonal fruits.

*Dairy Free Butter Cream recipe:

100g Dairy Free Margarine, 1 Tsp Vanilla Essence, 175g Sifted Pure Icing Sugar. Add all ingredients to the bowl of a mixer and slowly mix together. Increase speed and beat until light and fluffy

Flour Blends: Rice, Tapioca; Starch: Potato, Maize; Sugar, Xanthan Gum, Baking Powder: 450, 500.

Nil Allergens declared.

Servings per pack: 8

Serving Size: 35g

Per Serve  Per 100g
Energy 846kJ
 1540kJ
Protein 0.8g
 1.4g
Fat - Total 0.2g
 0.4g
- Saturated 0.1g
 0.1g
Carbohydrate 48.1g
 87.4g
- Sugars 27.5g
 49.9g
Sodium 246mg
 448mg
Gluten Nil Detected Nil Detected

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