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.
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.