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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 36 customer reviews

Servings

Unit of measurement

Ingredients

150 gButter
150 gCaster Sugar
2 drops Vanilla Extract
2 Eggs
2 tspsBaking 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

36 Reviews
5 stars: 25
4 stars: 5
3 stars: 1
2 stars: 2
1 stars: 3

Average Customer Rating:

CakeCakeCakeCakeQuarter Cake

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By Mrs Helena Bennett

22 Oct 2014 | 16:27 BST

Rating: CakeCakeCakeCakeCake

Im going to attempt this cake but with double the quantity in the tins as I need a thicker cake. Could anybody tell me how long it needs to be in the oven for, or does it go in for the same amount of time. Thank you in advance

In answer to your query the only problem with doubling the sponge mixture is that it can lead to an uneven bake because of the increased quantity of mixture that needs to be baked in an 8” cake tin. You will find that the outside of the cake will cook before the center (the center will still be more of an uncooked cake mixture) ie drier sponge on the outside and undercooked/raw mixture in the center. In order to achieve a thicker cake I would suggest that you bake three sponges and layer them. That way you are guaranteed your desired result (a thicker/higher cake) from a recipe that has been tried and tested. You might find that you may want to trim the top of the middle sponge to make it flat since the sponge will dome slightly when baked. We hope this answers your query and that you enjoy your cake! All the best from Doves Farm

By Mrs Carol East

17 Oct 2014 | 10:09 BST

Rating: CakeCakeCakeCakeEmpty Cake

I make gluten-free Victoria sponge all the time and this recipe does not have enough eggs! A true Victoria sponge weighs the eggs and uses equal amounts of sugar, fat and flour. Rises beautifully!

By Ms Lucy Campbell

15 Oct 2014 | 17:31 BST

Rating: CakeCakeCakeCakeEmpty Cake

I just made this cake. I bake professionally and I could see from the recipe that it would not make a cake that was deep. You would need twice the amount of everything to make a cake that looks like a regular one. However, it looks ok and you could always make 3 layers! Make sure the baking powder is sieved through at least twice- this makes adifference to all cakes.

By Mrs Lorraine Jones

24 Aug 2014 | 11:08 BST

Rating: CakeCakeCakeCakeCake

Best Victoria sponge I've made using gluton & dairy free. I made this with GF SR (& no baking powder as I dislike the taste & texture of it.) My partner loved it & didn't even realise it was GF & DF!

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