Search

Gluten-free Victoria sponge

(174 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Gluten-free victoria sponge
Gluten-free victoria sponge
  • Serves: 8

  • Prep time:

  • Cooking time:

  • Total time:

    plus cooling
  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe Going gluten-free can be tricky, but with recipes like this gluten-free Victoria sponge, you needn't miss out on your favourites. This light and airy sponge is perfect alongside your afternoon cuppa - we like it filled with raspberry jam, but you can choose whichever flavour you like best. This recipe will take 50 mins to make and serves 8 people. This gluten-free version takes delicious - you won't believe that it's gluten-free! Once you've mastered this gluten favourite you'll want to make it time and time again.

Ingredients

For the cake:
  • 175g butter, softened
  • 175g caster sugar, plus extra for dredging
  • 175g self-raising gluten-free flour
  • 3 large eggs
  • 75ml milk
  • Few drops of vanilla extract
For the filling:
  • 150ml whipping cream, lightly whipped
  • 3-4tbsp strawberry or raspberry jam
You will need:
  • 2x20cm (8in) round sandwich tins, buttered and base lined

The unfilled cooled cake may be wrapped in freezer bags and frozen for up to 1 month. Allow the cakes to defrost before filling with cream and jam.

Method

  1. Set the oven to 190C/375F/Gas Mark 5.
  2. Tip the cake ingredients into a bowl and beat until smooth. Divide the mixture between the sandwich tins and spread out.
  3. Bake the sponges for 20-25 mins, until they've risen and feel springy to the touch. Remove from the oven and leave to cool in the tins for about 5 mins, then transfer them to a wire rack to cook completely.
  4. Fill with the cream and jam, and then dredge the top with caster sugar before serving. 


Fancy making a classic Victoria sponge? Try our easy Victoria sponge recipe

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 446(kcal)
  • Fat 29.0g
  • Saturates 17.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(174 ratings)

Your comments

comments powered by Disqus

FREE Newsletter