Gluten-Free Victoria Sponge Recipe

Introduction

This gluten-free Victoria sponge is a light and fluffy classic cake perfect for afternoon tea or special occasions. Made with simple ingredients and topped with fresh cream and jam, it’s a delightful treat for anyone avoiding gluten without compromising on taste.

Ingredients

• 200g butter, softened, plus extra for the tins
• 200g golden caster sugar
• 4 medium eggs
• 200g gluten-free self-raising flour with xanthan gum
• 1 tsp gluten-free baking powder
• 2 tbsp milk
• 1 tsp vanilla extract
• 200ml double cream
• 2 tbsp icing sugar, plus extra for dusting
• 100g strawberry or raspberry jam

Instructions

1. Step 1: Heat the oven to 180°C (160°C fan)/gas mark 4. Butter two 20cm sandwich tins and line them with baking parchment.
2. Step 2: In a large bowl, beat the butter and golden caster sugar together with an electric whisk for 5–6 minutes until pale and fluffy.
3. Step 3: Add the eggs one at a time, beating well after each addition. Add a spoonful of the gluten-free flour with each egg to prevent curdling.
4. Step 4: Fold in the remaining flour and baking powder using a spatula, then stir in the milk and vanilla extract.
5. Step 5: Divide the batter evenly between the prepared tins and level the surfaces. Bake for 20–25 minutes until golden, springy to the touch, and a skewer inserted into the center comes out clean.
6. Step 6: Let the cakes cool in the tins for 5 minutes, then turn out onto a wire rack, remove the parchment, and cool completely.
7. Step 7: Whisk the double cream and icing sugar together until the cream just holds its shape.
8. Step 8: To assemble, place one sponge on a plate, spread over the jam, then spoon over the whipped cream. Top with the second sponge and dust with icing sugar.
9. Step 9: Serve immediately for the best texture and flavor.

Tips & Variations

• Use gluten-free self-raising flour with xanthan gum included to ensure the cake holds together well.
• Freeze cooled sponges for up to a month and defrost completely before assembling.
• Swap the jam filling for lemon curd or fresh fruit for a different flavor twist.
• For a dairy-free version, substitute the butter and cream with suitable plant-based alternatives.

Storage

Once assembled, the cake is best enjoyed the same day to maintain freshness. Unassembled sponges can be wrapped tightly and frozen for up to one month. Defrost at room temperature before adding cream and jam. Store any leftovers in an airtight container in the refrigerator for up to 2 days and re-whip the cream if necessary before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular self-raising flour instead of gluten-free?

You can substitute regular self-raising flour if gluten is not an issue, but the recipe is specifically designed to work well with gluten-free flour to achieve a similar texture.

How do I prevent the cake from drying out?

Be careful not to overbake the sponges and assemble the cake soon after cooling. Wrapping the sponges tightly or freezing them if making in advance also helps retain moisture.

Gluten-Free Victoria Sponge Recipe

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★★★★★

4.6 from 77 reviews

• Author: Noah
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Diet: Gluten Free

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Description

A classic gluten-free Victoria sponge cake made with soft butter, golden caster sugar, and gluten-free self-raising flour. This recipe features light, fluffy sponge layers sandwiched with sweet strawberry or raspberry jam and freshly whipped cream, making it a perfect dessert for gluten-intolerant guests or anyone craving a traditional English treat.

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Ingredients

Scale 1x2x3x

Cake Ingredients

• 200g butter, softened, plus extra for the tins
• 200g golden caster sugar
• 4 medium eggs
• 200g gluten-free self-raising flour with xanthan gum
• 1 tsp gluten-free baking powder
• 2 tbsp milk
• 1 tsp vanilla extract

Filling and Topping

• 200ml double cream
• 2 tbsp icing sugar, plus extra for dusting
• 100g strawberry or raspberry jam

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Instructions

1. Prepare the tins: Preheat your oven to 180C/160C fan/gas mark 4. Butter two 20cm sandwich tins and line them with baking parchment to prevent sticking.
2. Make the batter: In a large bowl, beat the softened butter and golden caster sugar together with an electric whisk for 5-6 minutes until the mixture is pale and fluffy, which ensures a light sponge.
3. Add eggs gradually: Incorporate the eggs one at a time, beating well after each addition. Add a spoonful of the gluten-free flour with each egg to prevent the mixture from curdling and to keep the batter smooth.
4. Incorporate dry ingredients and liquid: Gently fold in the remaining gluten-free self-raising flour and baking powder using a spatula. Stir in the milk and vanilla extract to combine evenly without overmixing.
5. Divide and bake: Evenly divide the batter between the two prepared tins and level the tops. Bake in the preheated oven for 20-25 minutes until the sponges turn golden, feel springy to the touch, and a skewer inserted into the center comes out clean.
6. Cool the sponges: Let the cakes cool in their tins for 5 minutes, then turn them out onto a wire rack, remove the parchment, and allow to cool completely. The cakes can be wrapped and frozen for up to one month; thaw at room temperature before assembling.
7. Prepare the cream: Whisk the double cream and icing sugar together using an electric whisk until soft peaks form, meaning the cream just holds its shape.
8. Assemble the Victoria sponge: Place one sponge layer on a plate or cake stand. Spread the strawberry or raspberry jam over the sponge, followed by a generous layer of the whipped cream. Top with the second sponge, then lightly dust with icing sugar.
9. Serve: Best enjoyed on the day it is assembled to maintain freshness and texture.

Notes

• Use gluten-free self-raising flour with xanthan gum to ensure the sponge rises well and has good texture.
• Adding a small spoonful of flour with each egg helps prevent the batter from curdling.
• If the cake is not fully baked after the initial time, return to the oven and check every 5 minutes.
• You can freeze the fully cooled sponges for up to a month before assembly.
• Whip the cream until it just holds shape for the best texture; over-whipping can cause it to become grainy.
• For a dairy-free version, substitute the butter and cream with suitable plant-based alternatives.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Keywords: gluten-free victoria sponge, gluten free cake, victoria sponge recipe, british dessert, gluten-free baking, afternoon tea cake