
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.

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.
| 150g/6oz | Butter |
| 150g/6oz | Caster Sugar |
| 2 drops | Vanilla Extract |
| 2 | Eggs |
| 1tsp | Baking Powder |
| 150g/6oz | Gluten Free Plain White Flour |
| 3tbsp | Milk |
| 3 tbsp | Jam |
| 1tsp | Icing Sugar |
Oven temperature
190°C/Fan170°F/375°F/Gas 5
Temperature & cooking time:
4 Reviews
5 stars: 3
4 stars: 1
3 stars: 0
2 stars: 0
1 stars: 0
By Mrs Becky Price
Mine did not rise. Why was everyone else's so light & fluffy? I read & re-read the ingredients & method & did everything as per the recipe. Any ideas what went wrong? I use a gas oven, could this be why? Also, my butter was cold from the fridge, could this be why? Help, any tips?
By Mrs W McKay
Love this recipe, it's so simple & tastes amazing. So light you end up eating a little more than you should!!! I've made this as a cake & as cupcakes for a kids party - both were more popular than anything else
By Mrs marion mitchell
I have baked this sponge several times, and a friend says it is the best one that she has tasted, light moist, i use raspberry jam for filling.
By Ms Louise Bouwer
I used this recipe not to make a victoria sponge, but to make cupcakes. It was an emergency and the only recipe I could find was on the back of the Dove's flour packet.
The cupcakes turned out absolutely brilliantly. The sponge was light and fluffy, very easy to make too.
If you do make cupcakes using this receipe - make sure to watch them in the oven as they cook quicker than the sponge.