Gluten Free Victoria Sponge filled with Fresh cream and strawberries. I substitited the flour and baking powder with gluten free self raising flour and added a 1/2 tsp of xanthum gum. Turned out fabulous, light and airy! Buttercream was 500g sifted icing sugar and 227g unsalted butter beated together until smooth and pipped using a wilton shell tip. This was completed and used to celebrate my niece's 4th birthday!
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