F&W pick: Gluten-free Victoria sandwich

Paul Hollywood: A Baker's Life

Bloomsbury, €36.40

Photographer: Martin Poole

The blue-eyed master baker himself is back with a comprehensive collection of his favourite bakes from his 34 years experience in the kitchen. The Great British Bake Off judge’s latest baking book is complete with childhood favourites, such as a simple apple pie or homemade batch of Nice biscuits, as well as more complex recipes for celebrations cakes and five-star perfection. All are aimed at the home-cook, but there’s something to suit every skill level.

A Baker's Life, Paul Hollywood

A Baker's Life, Paul Hollywood

Gluten-free Victoria sandwich

Serves 8

  • 225g unsalted butter, softened, plus extra for greasing
  • 80g white rice flour
  • 50g quinoa flour
  • 50g tapioca flour
  • 50g coconut flour
  • 2 teaspoons baking power
  • 1 teaspoon xanthan gum
  • 225g caster sugar
  • 4 medium eggs
  • 100g raspberry jam
  • 150g whipping cream
  • Icing or caster sugar, for dusting
  1. Heat your oven to 180°C/gas mark 4. Grease the base and sides of two 20cm loose-based cake tins and line the bases with baking parchment.
  2. Sift all the flours together with the baking powder and xanthan gum into a bowl.
  3. In another large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl with a spatula. Add the flour mixture and fold in, using the spatula or a large metal spoon until just fully incorporated.
  4. Divide the mixture between the prepared cake tins and gently smooth the surface with a palette knife to level.
  5. Bake in the centre of the oven for 25–30 minutes, or until the sponges are risen, golden and slightly shrunk from the sides of the tins. Leave in the tins for a few minutes, then remove and place on a wire rack to cool completely.
  6. Choose the best-looking sponge for the top layer and then lay the other one, top side down, on your serving dish. Spread the jam over this bottom layer.
  7. Whip the cream in a bowl to soft peaks and spread on top of the jam, then place the other cake layer on top. Dust with sifted icing or caster sugar to finish.