This easy gluten-free Victoria sponge recipe is a real winner. 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.
- 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
Set the oven to 190°C/375°F/Gas Mark 5.
Tip the cake ingredients into a bowl and beat until smooth. Divide the mixture between the sandwich tins and spread out.
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.
Fill with the cream and jam, and then dredge the top with caster sugar before serving.
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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.