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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
