Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, vickys coconut flour victoria sandwich cake, gf df ef sf nf. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Vickys Coconut Flour Victoria Sandwich Cake, GF DF EF SF NF is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Vickys Coconut Flour Victoria Sandwich Cake, GF DF EF SF NF is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have vickys coconut flour victoria sandwich cake, gf df ef sf nf using 17 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Coconut Flour Victoria Sandwich Cake, GF DF EF SF NF:

1. Make ready 400 grams can of light coconut milk
2. Prepare 1 tsp lime juice
3. Make ready 255 grams potato starch
4. Take 190 grams white sorghum flour
5. Take 65 grams coconut flour
6. Make ready 3 tsp baking powder
7. Make ready 1/2 tsp baking soda
8. Prepare 1/2 tsp salt
9. Prepare 1 eighth of a tsp vitamin c powder
10. Take 300 grams granulated sugar
11. Get 120 ml olive oil
12. Get 3 tsp Vickys Best Egg Replacer*recipe in my profile *mixed with 6tbsp water
13. Get 2 tsp vanilla extract
14. Take Filling
15. Get 5 tbsp raspberry or strawberry jam
16. Get Vickys Whipped Coconut Cream recipe in my profile for filling
17. Get icing sugar / powdered sugar for TOPPING

Instructions to make Vickys Coconut Flour Victoria Sandwich Cake, GF DF EF SF NF:

1. You can use 3 eggs in place of my egg replacer or choose another that you like eg flax eggs, chai seeds etc. *You'll need to add 3/4 tsp xanthan gum if you use anything other than the replacer in the ingredient list, xanthan gum is an ingredient in it so you don't need to add any extra
2. Preheat the oven to gas 4 / 180C / 350°F and grease and line two 9 inch cake tins with parchment paper
3. Whisk the milk and the lime juice together and let sit a few minutes until curdled
4. Sift the flours, starches, vitamin c, baking powder, baking soda & salt into a large bowl and mix until no large lumps remain
5. Beat together the milk mixture, oil, sugar, egg replacer and vanilla in a bowl - Vickys Best Egg Replacer Powder for Gluten-Free & Vegan Baking https://cookpad.com/uk/recipes/338157-vickys-best-egg-replacer-powder-for-gluten-free-vegan-baking?via=androidsharesheet&shared_at=1552029017
6. Add the wet mix into the flour mix and beat smooth. It should be quite sticky & thick
7. Divide the mixture equally between the two tins and smooth the tops with a wet spoon. Bake for approximately 30 - 35 mins
8. The cakes will be ready when the sides have pulled away from the tin and the cake springs back when touched. You can also check this with a toothpick
9. When the cakes have fully cooled on a wire rack, best to leave them a good 6 hours to set, spread 4 to 5 tbsps of strawberry or raspberry jam on one half then top the jam with a generous layer of whipped cream - Vickys Whipped Coconut Cream, GF DF EF SF NF https://cookpad.com/uk/recipes/338524-vickys-whipped-coconut-cream-gf-df-ef-sf-nf?via=androidsharesheet&shared_at=1552029093
10. Place the other sponge on top and dust liberally with sifted icing sugar
11. Alternatively you can frost with a coconut frosting and sprinkle some dessicated/shredded coconut on top

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