Skinny Victoria
This fatless, dairy free and gluten free sponge cake is so light you can hardly call it a Victoria, but use it in just the same way and sandwich it with jam, compote or fresh fruit. If you're not dairy intolerant then a little whipped cream wouldn't go amiss, or you can stir toasted desiccated coconut into coconut cream to make a dairy free alternative. Handle it with great care, especially when removing the baking parchment, as it's a delicate creature - if it is a Victoria then it's definitely more Beckhamesque than robustly regal.
Ingredients
4 large eggs, separated
170g caster sugar
1/2 tsp vanilla extract or vanilla bean paste
50g rice flour
50g cornflour
1 tsp gluten free baking powder
a little icing sugar for decoration
Method
- Preheat the oven to 175C/165C fan. Line two 8inch loose bottom or springform cake tins with baking parchment.
- Whisk the egg yolks with the sugar and vanilla until pale and creamy.
- In a separate bowl, whisk the egg whites until stiff.
- Sieve the flours and baking powder together, then gently fold this into the egg yolk mixture.
- Fold in the egg whites with a metal spoon, taking care not to lose too much air.
- Divide equally between the two tins and bake for about 20 to 25 minutes until firm on top.
- Allow to cool in the tins slightly, then carefully remove from the tins and cool on a wire rack.
- Channel your delicate nature as you remove the baking parchment.
- Fill as you wish and dust with a little icing sugar.