Victoria sponge buns

Need bun tins paper cases.

8 oz 225 g self raising flour.

Gluten free flour 1/2 tsp Xanthan Gum.

8oz 225g margarine.

8oz 225g caster sugar.

4 tsp egg re-placer mix 8 tbsp water (whisk together.)

4 tbsp milk.

1 tsp baking powder.

(chocolate buns 7oz SR flour and 1tbsp coco powder.)

1. Preheat oven 180c 350F gas mark 4.

2. Cream margarine and sugar together in mixing bowl.

3. Add flour, egg mix, (Xanthan Gum) (coco powder), baking powder, milk and mix together.

4. Place a desert spoonful into bun cases , bake for 10 minutes until golden in colour and bounces back when pressed lightly. Place on cooling rack add icing, butter icing or milk chocolate (go to sauces) icing on top.

I find that adding milk to the mixture gives it that smooth cake appearance, otherwise the mixture is a little dry and it will crumble easily when taken out of the paper cases.


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