Delicious Gluten Free Victoria Sponge

Use this easy ‘all in one’ method to make the sponge cake layers for a classic Victoria sponge sandwich cake which is also gluten free.  The two cake sponges are traditionally sandwiched together with raspberry jam and cream, while the top is simply dusted with icing sugar.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • For ingredients list, please see table in the method

 Ingredients: 

Cake tin diameter 2 x 15cm/6" 2 x 18cm/7"  2 x 20cm/8" 
CAKE       
Freee Self Raising Flour 125g  175g 250g
butter, softened 125g 175g 250g
eggs 3 4 5
caster sugar 125g 175g 250g
FILLING      
jam 3 tbsp 4 tbsp  5 tbsp
cream 25g 50g 75g
icing sugar 50g 100g 150g


Method:

Sponge cake

  1. Select your tin size and ingredient quantity you plan to use. Line the tins with parchment and oil the edges. Pre-heat the oven.
  2. Sieve the flour into a large bowl.
  3. Add the butter, eggs and sugar and beat well.
  4. Divide the mixture between the prepared baking tins.
  5. Bake for the time shown according to the tin size, until the cakes are just brown and start to come away from the side of the tin.
  6. Turn the cakes out on to a wire rack, peel off the paper and leave to cool.

Filling

  1. Spread jam onto one cold sponge.
  2. Whip the cream and spread it over the jam.
  3. Place the second sponge on top.

Equipment

2 x 15cm/6” round tins; or 2 x 18cm/7”round tins; or 2 x 20cm/8”round tins

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

15cm/6” - 25-30 minutes; 18cm/7” - 30-35 minutes; 20cm/8” - 35-40 minutes

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Ingredients

Change Quantities:
  • For ingredients list, please see table in the method

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