From Red Velvet and Chocolate Heartache. Typically of RV&CH, this cake is light, moist, and delicious. The cake itself is dairy-free, so if you know of a good cream substitute then you can use this to make a full dairy-free Victoria Sponge, or you can use just the cake for other recipes requiring sponge.
• 3 medium eggs
• 150g caster sugar
• 200g peeled and finely grated potato
• 100g white rice flour
• 2 teaspoons baking powder
• Pinch of salt
• 1 teaspoon vanilla essence
• 40g butter
• 90g icing sugar
• 1 teaspoon boiling water
• Seeds of one vanilla pod, or a teaspoon of vanilla essence
• 150g jam
• Caster sugar for dusting
• Preheat the oven to 180°C/350°F. Lightly oil the base and sides of the tins. Place a circle of baking parchment over the base of each one and lightly oil this too.
• Using an electric whisk, whip the eggs and sugar together until pale, fluffy and tripled in volume (at least five minutes). Hand-whisk in the grated potato, followed by the flour, baking powder, salt and vanilla essence. Make sure everything is well combined.
• Pour the mixture evenly into the two tins and place in the oven for 20 minutes until the cakes are risen, golden and cooked all the way through.
• Unmould them on to a wire rack, peel off the parchment and set aside to cool for 20 minutes while you make the filling.
• To make the filling, whisk up the butter with an electric whisk until paste-like. Beat in the sugar one tablespoon at a time until it is all used up. Add the boiling water and whisk to combine. Add the vanilla seeds or essence, and beat again until fully incorporated.
• Ice the bottom of one of the cold cakes. Cover the other cake bottom with strawberry jam before sandwiching the two together and dusting the top with caster sugar.