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You are here: Home > Recipes > Gluten Free Victoria Sponge

Gluten Free Victoria Sponge

Doves Farm recipe

Our recipe

As this cake is made with gluten free flour the mixture needs to be a little sloppy but will quickly absorb the liquid.

Customer rating: CakeCakeCakeCakeQuarter Cake 32 customer reviews

Servings

Unit of measurement

Ingredients

150 gButter
150 gCaster Sugar
2 drops Vanilla Extract
2 Eggs
1 tspBaking Powder
150 gGluten Free Plain White Flour
3 tbspsMilk
3 tbspsJam
1 tspIcing Sugar

Method

  1. Cream the butter, sugar and vanilla together until light and fluffy.
  2. Beat in the eggs one at a time.
  3. Beat in the baking powder, flour and milk.
  4. Divide the mixture between 2 oiled and lined 20cm/8" round baking tins.
  5. Bake in a pre heated oven for 15/20 minutes.
  6. Turn the cakes out on to a wire rack to cool.
  7. Spread jam on top of one sponge and place the other on top.
  8. Dust the top with sieved icing sugar.


Rate this recipe using the review button below, or click here to discuss it in our forum.

Temperature & cooking time:
190°C/Fan170°F/375°F/Gas 5

Customer reviews

32 Reviews
5 stars: 23
4 stars: 3
3 stars: 1
2 stars: 2
1 stars: 3

Average Customer Rating:

CakeCakeCakeCakeQuarter Cake

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By Mrs Jane Durston

10 May 2014 | 16:33 BST

Rating: CakeCakeEmpty CakeEmpty CakeEmpty Cake

Really didn't rise more than 1.5 cm so didn't look the part but it had a good flavour. Think I will try one with SR flour next time adnperhaps a smaller tin

By Mrs Emma Shepherd

09 May 2014 | 16:09 BST

Rating: CakeEmpty CakeEmpty CakeEmpty CakeEmpty Cake

I must be doing something. The first measurements came out as thin as wafers. i doubled the quantities and used self raising flour and it is a little better but I am definitely not getting the same results as everyone else here :(

By Mrs Julia O'KEEFFE

23 Mar 2014 | 16:34 GMT

Rating: CakeCakeCakeCakeCake

Made twice now and perfect both times.Best eaten in a couple of days if it lasts that long! & no one knew it was gluten free.

By Ms Lottie Pailing

23 Feb 2014 | 19:06 GMT

Rating: CakeCakeCakeCakeEmpty Cake

Making this for my mums birthday cake. Have found before that a plain Victoria sponge like this (gluten free) has a nutty and powdery aftertaste; should it? Or are my family and me the only ones? Have found that cocoa powder reduces this and makes for a more pleasant bake.

By Miss Emily Humphreys

09 Feb 2014 | 09:54 GMT

Rating: CakeCakeCakeCakeCake

Hi I'm new to baking gluten free and really worried about other ingredients not being gluten free. For example the coco powder, caster sugar and icing sugar? Any help would be fantastic thank you

These ingredients should be naturally gluten free. Baking Powder isn't always GF but ours is. If you have any doubts check the allergen labelling on food packets to check it doesn't say "contains gluten" or "may contain gluten" or check for ingredients listed in bold (sometimes used to signify allergens). ~ Doves Farm

By Mrs Sarah Robinson

12 Jan 2014 | 19:48 GMT

Rating: CakeCakeCakeCakeCake

Hi, am in a bit of a panic being new to baking and my daughter only recently diagnosed with coeliacs and imminent birthday so cake needed! The tins I have are 23cm. Do I need to use different amounts of the ingredients or adjust the cooking time or both? I also plan to use fondant icing, will this go ok with this recipe? Thanks.

Your tins will allow the mixture to spread a little more thinly, so will take a little less time in the oven, perhaps around 3-5 minutes less. You could increase the mixture if you wanted to, but would only need about an additional 1/4. If you choose to do this, be careful that you increase all measurements in proportion. Fondant icing will work just fine to decorate. Good Luck! ~ Doves Farm

By Mrs Kay Johnson

08 Dec 2013 | 21:47 GMT

Rating: CakeCakeCakeCakeCake

Victoria Sponge light fluffy and delicious also vary it with 3 spoons of chocolate cadburys bournville to make a lovely chocy sponge with a little orange flavouring thrown in :)

By Mrs Christine Bacon

16 Nov 2013 | 14:01 GMT

Rating: CakeCakeEmpty CakeEmpty CakeEmpty Cake

First Cake was beautiful really pleased.
Next 2 cakes, both tops ok but very hard and white in the bottom of the tins. underneath. so whole of the middle of the sponge was horrible.Can't get it right now.

By Miss Francesca Freeman

13 Nov 2013 | 15:43 GMT

Rating: CakeCakeCakeCakeCake

Hi, My mum is allergic to gluten and wheat so I am making it for her 50th birthday cake. Im attempting a 3 tier!!!! How long do you think it will take to cook when in a 9" baking tin?

This amount of mixture split between two 9" tins will take around 12-15 minutes to bake. For bext results, you will want to use 3 different sized tins, for the three layers, and increase/decrease the mixture in ratio to the tin size: e.g Full mixture for two 8" tins, 3/4 mixture for two 6" tins etc.

By Mrs Sally Gregory

10 Oct 2013 | 20:42 BST

Rating: CakeCakeCakeCakeCake

I used SR Flour and a tablespoon of water as suggested by another reviewer. Worked very well light, moist and spongy. Warm butter first, use eggs at room temperature and use a spoon of flour with each egg to prevent curdling. Add vanilla essence last as this can cause curdling. Made 12 cupcakes bake for about 17 minutes.