I think the quantities for cream and icing sugar are swapped over. When making it 75g of cream seemed mean and doubled it. Still not enough. And the quantity of icing sugar is ridiculous - you would have a layer of 1 cm with that amount! So, like i said, think the quantities are swapped over.
Makes a fine cake despite that!
By Patrick Robertson
13 May 2020
This is a fabulous recipe but here are some variations that I think make it even better...
- Replace half of the flour with ground almonds. The result is absolutely fabulous. You can also reduce the amount of sugar by about a third if you use almonds
- Along with the jam and cream, add fresh sliced strawberries for a wonderfully decadent and fresh cake.
At's always a huge success. People are amazed it's gluten free
Happy baking :-)
13 May 2020
Brilliant recipe. Light and fluffy sponge and very easy to make.
I made a couple of slight adjustments: I creamed the butter and sugar separately before adding the eggs and flour. I also added a qurter tsp of xantham gum. It makes ALL the difference. I would definitely recommend using it in GF cakes and bread.
By J Clark
14 Apr 2020
Delighted with the recipe. A lovely moist cake. Very pleased with your flour too.
By Joan Mc Cole
12 Apr 2020
Great recipe, the result is a lovely light crumb! I made this, as a coeliac, for a relatives birthday and no one could tell that it was gluten free (I am the only gf). My only advice is to double the recipe, I used a 20cm tin and the mix could not have been split between 2 so instead I made the whole thing again to sandwich!
11 Apr 2020
Really tasty light cake. Best served the day it is made. We made trifle with one sponge cake that was a couple of days old and that also was delicious. You would not imagine it was gluten free.
By Alison Percy
20 Feb 2020
Just made this cake, turned out really well, tastes great and is not dry either! Easy, tasty cake!!
By Patricia Foster
18 Feb 2020
Best Victoria Sponge I have ever made Gluten free, amazing.
By Caroline Pitt
18 Dec 2019
I made this cake for a work event and it came out an absolute treat! Everyone said it was a light sponge and couldn't tell the difference between regular and gluten free victoria sponges. The only things I did differently to above recipe is to beat the butter and sugar first and then added eggs in a little at a time. Takes longer but makes the lightest sponge! I also made it with buttercream rather than whipped cream as not a fan of whipped cream. Still tasted delicious. The timings for different size tins are fab and accurate as well. I made in 2 x 20cm tin and it took 35min exactly to cook in a fan oven. Love this and recommend!
15 Oct 2019
This cake was amazing! So easy and quick to make and it was delicious! No one could tell it was gluten free. I only baked the 2 20cm cakes for 20 mins on 180c in a fan oven and they were perfectly baked. I’ll definitely be using this recipe again.
06 Oct 2019
This is actually the BEST Victoria sponge cake I’ve ever made, I usually ruin them, it’s so light and fluffy, I’m in cake heaven. I love how it’s all just blended straight in together, I used a hand held cake mixer, worked a treat.
05 Oct 2019
Turned out PERFECT, I’ve used the recipe for the 20cm tray and added 200gr sugar instead of 250. For the cream I mixed good quality butter with vanilla butter cream icing (Dr Oetkers).
29 Sep 2019
Made this cake today. I haven’t baked since school but this came out well, I used whipping cream for centre and strawberry jam mixed with fresh chopped/mashed strawberries to give it some freshness - drain the strawberries to get out excess liquid as the jammy mixture dribbled down the sides but it looked glorious. Tasted lovely, 2x20cm made about 10 slices. Popped it in the fridge because of the fresh whipped cream and had a second piece 5 hours later, it had firmed up quite a bit, but still yummy. Lady that bakes for the church asked for the recipe. My tip, make not long before eating, don’t overmix, follow baking tin size cooking instructions.
By Lucy Clark
18 Jul 2019
Fool proof (it must be as even mine turned out perfect!!) Lovely.
10 Jul 2019
Just made this cake for the first time and it was absolutely perfect. My husband who is not GF said it was delicious and that’s saying something as he’s a lover of nonGF Victoria sponge.
W will most definitely be making it again very soon.
03 Jul 2019
I’m doing an Alice in wonderland tea party for my daughter and needed an easy gluten free cake recipe. I cannot believe how simple this was. It took me 5 mins to mix up all the ingredients. I added some vanilla paste which worked well. I wanted to make mini Vic sponges so used a 12 mini cake tin and it worked perfectly. 12 mins in the oven at 180 or 14 mins at 170 and I have 12 perfect little cakes. Light and delicious. I love this recipe. Thank you
By Katie Carlin
19 Jun 2019
Amazing cake recipe... I made it for my Mums 96th birthday (she is new to being gluten free) and we all loved it .. I have my confidence back to make more gluten free recipes!!
02 Jun 2019
I'm new to using gluten free flour and my Victoria sponges aren't normally anything to greatly enthuse about but I followed this recipe to the letter and the result was amazing.
Although a bit doubtful about the 'all in one' method (its not supposed to be that simple surely?!) I made the 8" tin quantity using a kenwood chef with whisk attachment and having started with softened butter, had a perfect cake mix in no time. All evenly risen so the 2 halves sandwiched together perfectly.
This is the recipe I will use from now on and having the different amounts listed according to tin size is so helpful as I now realise that I haven't been making enough mix for the size of tin.
13 May 2019
I'm new to celiacs and have family coming, but didn't wish to miss out on Sunday tea, as we always have a bought Morrison's cream sponge. Anyway, i can't eat that now, so decided to look for a similar recipe. I'm happy to say, I found this on Dovesfarm I'm amazed, it was a breeze to make, I was a bit dubious when I stuck it all in one bowl, but it mixed up ok, i was worried, it was really sloppy and poured, almost, but not quite Into my 20" tins x 2, again it didn't look a lot of mixture, but as the recipe said, put it evenly into 2 tins, so I did; about 3 tablespoons in each, plus split equal bowl scrapes with silicon spatula in each, roughly spread it even in the tin and banged it in oven, think next time, I'll cook one at a time, on the middle shelf of an fan oven,as it did catch on the edge, with me trying to cook 2 at same time. I would also reduced to 170 and for 30 mins and not 180 for 25 despite, it being as stated, 180 for 35 for an 8inch cake, I will defo cook at a lower temp,.
I'm really thrilled, the cake looks lovely, and is light, really tasty (like delicious) and just like a Victoria from wheat based flour! Only thing I did do, was add a teaspoon of vanilla essence! I will 100% make again. I'm really pleased thank you.
14 Apr 2019
Unfortunately this cake didn’t work for me. Made the 20cm size and it was dense and rubbery- utterly inedible. Not sure what went wrong as usually my cakes are pretty good but will give the recipe the benefit of the doubt and blame user error...
10 Apr 2019
Just made this for the first time and its brilliant. Haven't been able to get hold of any gluten free self raising flour so used plain and added 1/4 teaspoon of xanthan gum and 2 teaspoons of baking powder (I made the 20cm cake). Used the creaming method and it turned out just like a regular victoria sandwich.
By Megan Holley
31 Jan 2019
I have been asked to do one of 3 gluten free cakes for my boss’s party. Bare it in mind that I have never done anything gluten free in my entire life I was convinced that it will end up with disaster and disappointments. This recipe was easy to follow (and I did it to the letter) and surprisingly sponge came out perfect and it not only looked good but it was delicious too. No one even noticed it was GF, fab. Will definitely do it again.
29 Jan 2019
After years of failed sandwich cakes making and biscuit sized sponges, I was determined to try again!! Using this recipe from Doves farm I succeeded in baking a cake that even I was amazed that I’d made it - thank you Doves farm for a light tasty sponge and a failsafe recipe - I’ve baked this cake again and again. I especially like The fact that you can change the tin size and still get a great result!!!
28 Jan 2019
This sponge turned out great- a lovely golden brown and tasted like a normal Victoria sponge! Definitly beat with an electric mixer for at least 5 minutes (I did around 7 minutes). Did it in one 20 cm tin so had to half the recipe which turned out to be the recipe for the smallest cake! Also didn't have any gluten free self - raising flour so just added 2 teaspoons of baking powder to the flour (Used the website's brand plain flour). That's all- great recipe would highly recommend!
23 Dec 2018
I made this sponge yesterday and it was lovely, you wouldn’t have known it was g/f. Will be using more of your recipes. I have been saving the recipes, but do you have a recipe book ?
By Val Smith
15 Dec 2018
Fist ever gluten free cake I have made. Absolutely beautiful cake, and so easy to make. Definitely will make again and experiment with more recipes from Doves Farm. Thankyou
By Heather May
05 Dec 2018
First time I've made a gluten free cake and it was so easy to make . Will def make this again. Thanx.
20 Nov 2018
First time I've made a plain gluten free Victoria Sandwich cake and it was fab! All in one recipe, so easy to do - once the ingredients were combined (just), I beat the mix for 2 mins with an electric whisk and got a really light sponge. Thanks so much.
26 Sep 2018
I made this recipe dairy free too, using dairy free butter and coconut cream for filling. The sponge has come out delicious and can’t tell it is gf - will be using again!
31 Aug 2018
I made one using the all-in-one method and another using the traditional method of creaming fat and sugar first. The traditional method gave a superior result.
26 Aug 2018
Wow. Absolutely fabulously easy to make and what a result. Very pleased with the look , taste and texture of this cake. Will add to my favourites. Thank you. ❤️
By Jan Richards
25 Aug 2018
One word Surperb
17 Jul 2018
Initially I made the largest size for a birthday cake.. . Wow! A beautiful, light and moreish sponge. Now
a firm favorite in our household. I also use the mixture to make fairy cakes too. Both freeze well, which is great as I prefer to batch bake. Enjoy!
03 Jul 2018
Havent made cake yet but can it be frozen.
30 May 2018
I'm trying to save money at the moment and this gf recipe is perfect for my sweet tooth without paying for lots of exotic ingredients. I pour into small fairy cake cases to make it last longer. I then pop in the freezer and take one out before bed to defrost for work the next day, perfect!
14 May 2018
I made this cake using the 20cm cake tin recipe, it was perfect and tasted lush! A big hit with my 10 year old daughter who has ceoliac disease
By Carley lou
02 Apr 2018
Looking for a simple recipe for a gf birthday cake - this looks just the ticket - thank you.
By Vicky, Maulds Meaburn
06 Mar 2018
Absolutely delicious and just like non gf
04 Mar 2018
Works a treat every time. My husband has a dairy intolerance so we just use just in the middle and it’s still delicious. Best gluten free sponge cake so far!
By Deborah Meeks
22 Feb 2018
Made this for my daughters first birthday party - it was a big hit! Lovely and light/fluffy sponge. Friends who weren’t GF were surprised it was GF. Followed recipe & cooking time and turned out great. Will use again. Thanks
17 Jan 2018
Spot on recipe
By Sue, Rochdale
02 Dec 2017