A Classic Victoria Sandwich Cake, Fodmap Friendly!

For my brother’s 21st Birthday, I wanted to make a cake that everyone could eat no matter what their intolerances! Its a classic Victoria Sandwich Cake mix, with a jam filling (he doesn’t like cream!) which is suitable on a FFF diet and little cake pop stars for decoration. For the filling and decoration, you can do whatever you fancy, my favourite combination is freshly whipped Lactofree cream, jam and fresh strawberries. Here he is, enjoying the cake, he’s not going to thank me for this picture!

What you’re going to need:

For the Cake:

110g of Doves Farm Self Raising Flour

110g Pure Sunflower Dairy Free Spread (plus some extra for greasing) at room temperature

110g Caster Sugar

2 Large Eggs (if you’re vegan, or allergic to eggs, use 2 heaped tsp of egg replacer and 4 tbsp of water whisked together)

1/2 tsp of Xanthan Gum

1 tsp Vanilla Extract

1tbsp Lactofree milk

Icing Sugar to dust (optional)

For the Filling:

1-2tbsp of Duerr’s Strawberry Jam (this jam is gluten free, contains no glucose-fructose syrup and is suitable for vegans and vegetarians. I got it from my local Tesco Superstore)

For the Cake Pops (optional):

55g Doves Farm Self Raising Flour

55g Pure Sunflower Dairy Free Spread at room temperature

55g Caster Sugar

1 Large Egg (if you’re vegan, or allergic to eggs, use 1 heaped tsp of egg replacer and 2 tbsp of water whisked together)

A smidgen of Xanthan Gum

1/2 tsp Vanilla Extract

1/2tbsp of Lactofree milk

2-3 sprays of FryLight (gluten free)

And also:

Two 7 inch Sandwich Tins

Some Greaseproof Paper

Food mixer (optional), a spatula, a sieve, a fork, a jug, a variety of spoons and if making by hand you’ll also need a bowl, a wooden spoon and a metal spoon. You’ll need a cake pops silicone mould for the decorations (optional).

This is how you’re going to make it

1. First start by preheating your oven to 170 degrees, non fan, and getting your tins out. Rip off a bit of the greaseproof paper and use it to grease the tin all around with some of the Pure Sunflower Spread. Line your tins with greaseproof paper on the bottom only, by drawing around your cake tin and cutting out the circle. It should fit snuggly into the bottom of your tin.

2. Into your food mixer bowl, place the Pure Sunflower Spread and caster sugar. Mix on a medium setting until pale and fluffy. If you’re making this by hand then you’ll need to beat these together with a wooden spoon.

3. Once the mix is pale and fluffy you’re ready to add your eggs. In a separate bowl or jug (something with a pouring spout is best) lightly whisk the eggs together with a fork. At this stage measure out your flour and keep it nearby in case the mixture curdles. Then begin to add the eggs slowly to the butter and sugar mix, beating on a medium setting (if you’re doing this by hand then use a wooden spoon). If it seems like the mixture is curdling then add a dessert spoon of flour and it hopefully should right itself! Once all the egg is incorporated, mix in the vanilla extract.

4. Next, add the Xanthan Gum to the flour. Then sieve the flour mix into the batter from a height and beat on a light setting until the flour is incorporated and no longer. If you beat it for too long, you risk knocking all the air out of the mix. If you’re doing this by hand, use a metal spoon to fold the flour in.

5. At this stage the ¬†mix should drop off a spoon easily when you tap it against the side of the bowl. If it doesn’t, add the Lactofree milk and fold it in.

6. Divide the mixture between the two tins and level them off. Pop them into the oven for around 25-30 minutes. At 25 minutes, press your finger lightly on the sponge. If it springs back immediately, it means that it is cooked. If not, keep it in the oven for another 5 minutes.

7. Leave the cakes to cool in the tins. Most recipes usually say to turn them out onto a cooling wire, and you can do this if you want to, but I prefer to leave them in the tins as its less fussy!

8. While the cakes are cooling, you can make the cake pops by spraying the moulds with FryLight. Then repeat steps 2-5. Next, take teaspoons and divide the mixture into each mould (remember to only fill one side, the side without the hole, and fill it almost to the top). Put the top layer of moulds over the bottom layer (making sure they match!) and put them in the oven, straight onto the wire rack, for around 12-15 minutes. Take them out of the oven and leave them for 2-3 minutes to let the residual heat cook out. Then remove the top layer and press your finger on the sponge lightly, if it bounces back then its done. If not, replace the top and pop back in the oven for a few moments longer. Then leave your cake pops to cool with the top layer off.

9. Once your cake is cool, and your cake pops are too, you can start to put the sponge together. Place your bottom layer on a wooden board or presentation plate, then spread the jam all over the top. Then put the top layer of the cake on top and sandwich the jam in-between, giving it a gentle push so you can see the jam on the outside. Then take a tsp and dot some jam under each cake pop and place on top of your cake. Then dust with some icing sugar and hey presto you’re finished!

The next step is to embarrass your brother on his birthday, by putting baby photos in the local paper! Anyway, let me know how this turns out for you, and what fillings you used. I’m always looking for new ideas, so leave a comment!

A warm welcome to my first FFF blog post!

So, if you don’t know my name is Kerrie and I’m currently following a FODMAP Friendly Food diet (FFF for short!). If you want to know a bit more about me, there’s a wee description to the right…or left…or bottom…I’ve not quite got the hang of this yet!

So for my first recipe, I’d thought I’d share with you something that I created for Easter for my family and friends (but mostly me!) to enjoy, and that is a gluten free, dairy free, and wheat free Lemon Drizzle Cake. Now, I’ve adapted this recipe from one of Pippa Kendrick’s recipes, if you haven’t checked her out please do; her baking recipes are excellent!


Please bear in mind that these recipes are designed for people with an intolerance to certain foods, not an allergy. If you are allergic to dairy, wheat etc it goes without saying that you should always check the back of the packets to see if it is suitable for you to use.

What you’re going to need:

225g of Doves Farm Self Raising Flour (Gluten Free)

225g of Pure Sunflower Spread (plus a little left over for greasing the tin)

225g of Caster Sugar

2-3 sprays of FryLight (gluten free)

3 Large Eggs (If you’re allergic to eggs, or simply vegan, you can use an egg replacer, 4 heaped tsp whisked with 8tbsp of water will do)

1/2-1tsp of Xanthan Gum

Zest of 1 Lemon (unwaxed)

1-2 tbsp of Lactofree Semi Skimmed Milk

For the drizzle:

75-100g of Caster Sugar

Juice of 1 1/2 Large Lemons

And also:

A 2lb loaf tin, preferable a nice heavy one

Some greaseproof paper for lining

A sieve, bowl, metal skewer, spatula, food mixer plus beater attachments (optional) and wooden and metal spoons if making by hand.


This is how you’re going to make it:

1. Preheat your oven to 180 degrees, non fan, and get your loaf tin out. Rip off a corner of the greaseproof paper, dunk it into the Pure Sunflower Spread and grease the tin all the way around.

2. You can line your tin, however seems best to you. For me, I did it in two halves. I had one strip of greaseproof to go lengthways down the tin, with some extra to come over the top, and one strip going widthways. That way I could lift the cake out of the tin, without having to turn it upside down first. Spray the greaseproof paper with a couple of sprays of the FryLight.

3. Next, measure your butter and sugar. Put them into your food mixer and blend on a medium setting with a beater until it looks pale and fluffy. If you’re doing this by hand, use a wooden spoon to beat the eggs and sugar together.

4. Measure out your flour and keep it to one side. Crack open your eggs and whisk lightly in a jug (or something with an easy to pour spout). Then add your eggs to the butter and sugar mix, very slowly, beating as you go. If you’re a beginner, try adding the egg mix 2-3 tsp at a time, then beating until combined. If its starting to curdle then add a dessert spoon of flour and it should rectify itself!

5. After you’ve added all of your eggs, take your flour which has been sitting to one side and add the Xanthan Gum to it. Then sieve the flour mix into the bowl, add your milk and lemon zest, and beat on a very light setting until combined, or fold in by hand using a metal spoon.

6. You should now have a smooth batter, that looks like ‘normal’ cake mix (made with real white self raising flour and real butter). It will behave a little differently as the Xanthan Gum is binding it together (replacing the gluten), so it may appear stickier than a ‘normal’ cake mix. Spoon the mixture into your lined tin, and get everything out of the bowl using a spatula.

7. Pop your tin into the oven for around 50 minutes (mine took 51 minutes but all ovens are different). Check the cake at around 45 minutes by placing your finger gently on the top of the cake and pressing down lightly, if it springs back into shape then it is done. Alternatively take a metal skewer and put it into the cake, if it comes out clean then its done! Leave in the oven until it has a nice golden brown top.

8. Take your cake out of the oven, don’t worry you’re almost done! Let it cool for 5 minutes. Then make your lemon drizzle by popping the lemon juice and the sugar into a bowl and mixing gently using a metal spoon until all the sugar is dissolved. Sugar the drizzle to taste, I like it sweeter than most so I used nearly 100g of sugar, but if you prefer it more zingy then add around 75g. Keeping the cake in the tin, get the metal skewer you used earlier and pierce the cake all over, pushing the skewer right down until you’re almost at the bottom of the cake. You can also get a fork and pierce the top of the cake.

9. Let the cake cool completely, this could take a little while if its in a heavy tin, so that it absorbs all of that lovely lemony drizzle. Then lift out of the tin using the greaseproof paper, pop on a wooden board with knife and let everyone tuck in! This should be enjoyed as soon as possible, it will only stay moist for 2 days at the most, but I doubt that it will be around for that long!

Let me know if you found this recipe useful, and especially if you tried it yourself! Any suggestions or alterations would be fantastic!