Classic Gluten-Free Victoria Sponge
A foolproof recipe for a light, fluffy gluten-free Victoria Sponge. Perfect for afternoon tea, this cake is a true British classic that no one will guess is gluten-free.
Ingredients
- For the Cake: For the Cake:
- 225g unsalted butter softened, plus extra for greasing
- 225g caster sugar 225g | caster sugar
- 4 large free-range eggs
- 225g gluten-free self-raising flour blend (ensure it contains xanthan gum)
- 1 tsp gluten-free baking powder 1 tsp | gluten-free baking powder
- 2 tsp vanilla extract 2 tsp | vanilla extract
- 2 tbsp milk (if needed)
- For the Filling: For the Filling:
- 150ml double cream 150ml | double cream
- 4 tbsp good quality raspberry jam 4 tbsp | good quality raspberry jam
- Icing sugar (for dusting)
Instructions
- Preheat oven to 180°C (160°C Fan/Gas Mark 4). Grease two 20cm (8-inch) round sandwich tins and line the bases with baking paper
- In a large bowl, cream the softened butter and caster sugar together with an electric mixer until pale and fluffy
- Beat in the eggs one at a time, adding a tablespoon of the flour with the last egg to prevent the mixture from curdling. Stir in the vanilla extract
- Sift the gluten-free flour and baking powder into the bowl. Gently fold everything together using a large metal spoon until just combined. If the mixture is very stiff, add a splash of milk to loosen it to a soft dropping consistency
- Divide the mixture evenly between the two prepared tins and level the surfaces
- Bake for 20-25 minutes, or until golden-brown and a skewer inserted into the centre comes out clean
- Leave to cool in the tins for 5 minutes before turning out onto a wire rack to cool completely
- For the filling, whip the double cream until it holds soft peaks
- To assemble, place one sponge on a serving plate. Spread it generously with raspberry jam, then top with the whipped cream. Place the second sponge on top and dust with icing sugar to serve
Notes
Ensure all your ingredients are at room temperature for the best results. A good quality gluten-free flour blend (like Doves Farm FREEE) is key to a great texture. The cake is best eaten on the day it's made but can be stored in an airtight container for up to 2 days.
Equipment Needed
- Electric Hand Mixer
- 2x 20cm Round Cake Tins
- Wire Cooling Rack
- Large Mixing Bowl
- Sieve
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