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Gluten-free victoria sponge

Gluten-free victoria sponge on a cake stand with a slice removed

Gluten-free victoria sponge

Name: Gluten-free victoria sponge
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
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 (see tip); 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

Cassie Best

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Serves 12

Easy

Prep: 20 mins

Cook: 25 mins

plus cooling

A star rating of 4.3 out of 5.6 ratingsRate

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Soft, light and every bit as celebratory as the classic British bake, this will go down well with everyone at a special occasion

Freezable (sponge only)

Gluten-free

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g butter

softened, plus extra for the tins
200g golden caster sugar
4 medium eggs
200g gluten-free self-raising flour

with xanthan gum (see tip)
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

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Nutrition: Per slice (12)

kcal389
fat24g
saturates15g
carbs38g
sugars25g
fibre0.1g
protein3g
salt0.65g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Butter two 20cm sandwich tins and line with baking parchment. Beat the butter and caster sugar together in a large bowl using an electric whisk for 5-6 mins, or until pale and fluffy.
step 2

Add the eggs, one at a time, beating well between each addition and adding a spoonful of the flour with each egg to prevent the mixture from curdling.
step 3

Fold in the remaining flour and baking powder using a spatula, then stir in the milk and vanilla. Divide the mixture between the tins and level the surfaces. Bake for 20-25 mins until golden, springy to the touch and a skewer inserted into their centres comes out clean (if any wet cake mixture clings to the skewer, return the sponges to the oven for another 5 mins, then check again). Leave to cool in the tins for 5 mins, then turn out onto a wire rack, remove the baking parchment and leave to cool completely. Once completely cool, the sponges can be wrapped and frozen for up to a month. Defrost at room temperature before assembling.
step 4

Whisk the cream and icing sugar together using an electric whisk until the cream just holds its shape. To assemble, put one sponge on a plate or cake stand. Spread over the jam, then spoon over the whipped cream. Sandwich with the second sponge, then dust with icing sugar. Best enjoyed the day it’s assembled.

Recipe tip

Check that your flour mixture contains xanthan gum which helps create structure. If not, add ½ tsp to the flour when mixing.

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A star rating of 4.3 out of 5.6 ratings

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