According to official sources, there is a rather large event taking place this weekend…well okay, it’s been pretty hard to miss it! I am of course talking about the Royal Wedding. Now which ever side of the fence you sit on with respect to our Royal Family, it needn’t matter when it comes to celebrating – I for one do like a Royal occasion and believe its part of what puts the ‘Great’ in Great Britain. But whether you are of the same opinion or not, I’m certain you will agree that any event which calls for cake is surly a good thing?
And so, I have been saving this kooky twist on a classic Victoria Sponge for such an occasion, also adapting it to create a gluten-free alternative. Introducing my Celebration Scone Cakes! Named so because they are cakes in the shape of scones…imaginative I know. Perfect for any occasion…especially a British one! I don’t know if it’s just me, but I always struggle to get my gluten-free cakes to successfully rise like a conventional sponge – I think it is something to do with the structure of the flour which makes the rise more difficult – but I have tried many methods with the same results (any tips then please do share – I’d love to hear them).
One winters day I was making a gluten free Victoria Sponge for a birthday treat and found myself once again peering through the oven glass willing the sponge to rise, only to find that I wasn’t getting the result I wanted. I won’t go into detail, but suffice to say that I had a bit of a wobble! But instead of binning them, I had a lightbulb moment…why not create scone cakes instead? After all, the cake still tastes delicious, if a little flat! And to my delight, they turned out just right….drizzled with a chocolate ganache on the top, they turned into a real party piece.
For the cake:
- 225g softened, unsalted butter, or baking spread
- 225g caster sugar
- 225g sifted gluten free self-raising flour
- 4 large eggs
- 1 teaspoon of vanilla extract (optional)
For the filling and topping:
- Your choice of jam
- Fresh whipped double cream
- Set the oven to 180ºC/Fan 160ºC/Gas Mark 4 and prepare two deep sandwich tins. Those which I use are 20cm rounds.
- In your bowl, blend together the butter and caster sugar until mixed, creamy and pale.
- Slowly add a quarter of the egg and sifted flour and beat to combine. When mixed, add the next quarter and repeat until you have incorporated all the flour and egg. Beat the mixture until it becomes smooth and all ingredients are blended well.
- Divide the mixture equally between the two cake tins.
- Bake in your pre-heated oven for around 25 minutes or until well risen and springy to the touch. Leave to cool slightly and then turn out onto a wire rack.
- Place your sponge on a flat surface, use a scone cutter to cut out your sponges. A 20cm round tin is large enough to create 3-4 scone cakes, depending on the size of your cutter. Repeat with your second sponge. Leave to finish cooling on a wire wrack.
- If using a cream filling, prepare whilst the cake is cooling.
- Once the cake is completely cooled, assemble your celebration scone cakes by spreading the jam over the base of one sponge and cream on the base of the second and sandwich both layers together.
- Drizzle with white chocolate or chocolate ganache or anything you like!
Top Tip: Cut your sponges while they are still warm to ensure nice clean edges. Also, try not to over whip the cream otherwise it can lose it’s light texture.
Enjoy! I hope you have as much fun making these as I did. If you have any questions about the recipe please get in touch. Perfect for any celebration, or even just a treat for afternoon tea. I love these gluten-free alternatives and they are just as tasty as a conventional sponge! Don’t fancy gluten-free? Then just substitute for traditional self-raising flour.
Keep smiling and happy baking! 🙂