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Vickys Coconut Flour Victoria Sandwich Cake, GF DF EF SF NF
Vickys Coconut Flour Victoria Sandwich Cake, GF DF EF SF NF

Before you jump to Vickys Coconut Flour Victoria Sandwich Cake, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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We hope you got insight from reading it, now let’s go back to vickys coconut flour victoria sandwich cake, gf df ef sf nf recipe. You can cook vickys coconut flour victoria sandwich cake, gf df ef sf nf using 17 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to prepare Vickys Coconut Flour Victoria Sandwich Cake, GF DF EF SF NF:
  1. You need 400 grams can of light coconut milk
  2. Use 1 tsp lime juice
  3. Use 255 grams potato starch
  4. Take 190 grams white sorghum flour
  5. You need 65 grams coconut flour
  6. Take 3 tsp baking powder
  7. Provide 1/2 tsp baking soda
  8. Take 1/2 tsp salt
  9. Use 1 eighth of a tsp vitamin c powder
  10. Take 300 grams granulated sugar
  11. Prepare 120 ml olive oil
  12. Use 3 tsp Vickys Best Egg Replacer*recipe in my profile *mixed with 6tbsp water
  13. Get 2 tsp vanilla extract
  14. Use Filling
  15. You need 5 tbsp raspberry or strawberry jam
  16. Provide Vickys Whipped Coconut Cream recipe in my profile for filling
  17. Get icing sugar / powdered sugar for TOPPING
Steps 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

One of my newly vegan friends said she'd missed pulled pork sandwiches during the. I may be able to make a cookie or a scone or a loaf of bread or a generic cake with the best of them. But start handing out technical challenges with all sorts of detailed requirements and yikes! In all truth our favourite cake is the simple Victoria Sandwich Cake. That is the one we enjoy eating most of all, and the one I enjoy baking most of all.

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