
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.
| 150 g | Butter |
| 150 g | Caster Sugar |
| 2 | drops Vanilla Extract |
| 2 | Eggs |
| 1 tsp | Baking Powder |
| 150 g | Gluten Free Plain White Flour |
| 3 tbsps | Milk |
| 3 tbsps | Jam |
| 1 tsp | Icing Sugar |
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Temperature & cooking time:
190°C/Fan170°F/375°F/Gas 5
11 Reviews
5 stars: 8
4 stars: 2
3 stars: 1
2 stars: 0
1 stars: 0
By Ms margarita perez
After converting measurements (easy, lol)I have baked this several times, love this recipe, better than the one from a famous gluten free baker, although latter is very good. I made my own gf mix consisting of white rice flour, tapioca flour and potato starch. i substituted heavy cream (US) for the milk. the lightest and fluffiest gf cake ever. I served it with pastry cream instead of the jam (preserves/us) thanks for posting since it made me be quite creative with type of flours used for this particular cake.
By Miss Lisa Sudiro
Made it today, adding some cream together with jam: delicious! Really really enjoyed by everyone, non coeliac people too! Next time I'll add some strawberries on top.
By Miss Natasha Barrett
Made this today with Gluten/Wheat Free Self-Raising Flour (same recipe as the fairy cakes) and it was light, fluffy and enjoyed by everyone. Adding buttercream on the top made a delightful treat and so much nicer than some of the bought cakes I've tried.
By Mrs Mau Craze-Gray
My first post diagnosis baking recipe was with this one. It smelt like cake, looked like cake, felt like cake and tasted like cake. I did add an extra egg it however and it was lovely and moist.
By Mrs Becky Taylor
I have just made this for the first time and it certainly hasn't risen like my cakes usually do. Did the successful people use a fan setting or just ordinary setting for their oven? I have tasted some pretty ghastly gluten free Victoria Sponges and looks are not everything. The proof of the pudding...as they say, and it's still cooling down. I cooked this for my husband's birthday today and I'm not sure it's going to do the trick - he's a Pastry Chef!!!!
By Mrs Linda E. Brown
The first time I have made this sponge and it is perfect! Rose well and is light and just like an ordinary Victorian sponge. I did change one ingriedant though, I used Doves Farm Self Raising Wheat/Gluten Free Flour instead of plain flour as it was all I had. It's not easy to get Doves Farm products in this area.
By Miss ange mcgregor
Best victoria sponge recipe around, just follow the recipe and it never fails to produce a light sponge, my family love this cake
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.
29 Jan 2012
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25 Jan 2012