Free From Sponge Sandwich

Traditionally, jam is used as a filling for this sponge. However, for a special occasion, spread some whipped double cream (or vegan equivalent) over the jam before you sandwich the cakes together.

Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan

Ingredients

Change Quantities:

Sponges

  1. Line two 20cm/8” deep cake tins with parchment and oil the edges. Pre-heat the oven.
  2. Cream the butter (or vegan butter), sugar and vanilla together until light and fluffy.
  3. Beat in the eggs (or chickpea flour + water) one at a time.
  4. Beat in the flour and milk (or vegan milk).
  5. Divide the mixture between the prepared tins and smooth the tops.
  6. Bake for 15-20 minutes.
  7. Turn the cakes out on to a wire rack to cool.

Filling and topping

  1. Spread jam all over the top of one cold sponge.
  2. Whip the cream until just stiff and spread over the jam.
  3. Place the other sponge on top.
  4. Sieve the icing sugar over the cake.

Equipment

Two 20cm/8" round cake tins

Temperature

190°C/Fan170°F/375°F/Gas 5

Cooking time

15-20 minutes
Great recipe! Since sponge is very sweet, I used sour jam. The cake had an excellent taste.
By Mrs Elina Jakubaneca
23 Feb 2017
I'm making this cake for my coeliac niece this weekend- could someone tell me how long it stays fresh for? Her birthday party is on Saturday and today is Wednesday! Thanks

Dear Sophie, we suggest most cakes taste their best on the day they are made! All the best, Doves Farm

By Mrs Sophie Hodge
09 Sep 2015
It's my daughters 1st birthday next month and she has a temporary wheat/gluten and egg allergy. Could someone kindly tell me if/how I can vary this recipe to make it egg-less? Any assistance would greatly be appreciated :)

Dear Kam, please try our new Gluten Free Jam Sponge Sandwich that has suggested ingredient swops for allergens including egg: https://www.dovesfarm.co.uk/recipes/gluten-free-jam-sponge-sandwich/

All the best, Doves Farm
By Ms Kam Gill
29 Aug 2015
Help!. Am quite amuter cake maker but good cook. Am making a rainbow coloured layered wedding cake, yes 7 layers each a different colour. The baking tin is 12" so I calculate the mix need to be times 2.25 for each layer. How will this effect the cooking time on my dodgy cooker? I made it befor on 8" and lowered the heat a bit and it was fantastic.

Hi Peter, for a 12" cake increase the recipe quantities by 2½. Ovens do differ slightly so if you have previously found you needed to reduce the oven temperature continue to do so. When cooking a 12" sponge, cook the cake for the full tie recommended in the recipe and then check every 5 minutes thereafter until it is cooked. Happy baking! All the best, Doves Farm

By Mr peter courtney
02 Aug 2015
Made this yesterday for the first time. Increased quantities by 1/3rd and used Doves SR flour rather than plain plus baking powder. Cooked in 8 inch pans for an additional 5 mins to account for the extra mixture at 170 fan. It came out really well, light fluffy and tasty - you wouldn't know it's GF! This recipe is a keeper!
By Mrs Donna Maddox
18 Jul 2015
In addition to my previous comment...I use everything straight from the fridge.A floral butter marg, granulated sugar and dove farm SR flour if I don't have any of their plain. I don't know how it would work with the stuff you can order via the doctors or anyone else's. My oven shelf is on the lower middle shelf too. It works every time.
By Mrs jacky spring
04 Jul 2015
I've made this a few times now as my lovely daughter in law discovered 4 months ago that she's a coeliac and as she lives with us we all changed to the same gluten free diet as her as making separate cakes etc is just too costly. We all love it to the extent that even the family now request this cake. Its lovely and moist and tastes like the old fashioned cakes I used to make at school (40 years ago). If you want to double the mix just put a large smoothed out dent in the centre of the cake mix in the tins to about 1-2 inches from the edge. I make double the mix all the time and have no problems with it cooking unevenly. just keep checking to make sure its cooked properly.I fill it with cream, butter cream, jam, fruits anything goes. Even syrup tastes great - not too much though - with a custard flavoured icing. I,m going to have to make one now me thinks!
By Mrs jacky spring
25 Jun 2015
One of the better gluten-free cakes I've made. The only thing I did that the recipe didn't call for was I baked all the batter in a single 8" pan, dropped the temperature to 160C (fan) and cooked it a bit longer. It came out wonderfully golden brown on top and didn't dry out.
By Mrs Sarah L
23 May 2015
Huge success with this, I used 7" tins and it rose beautifully.
By Mrs Emma Comben
28 Apr 2015
I've just started gluten free baking so this was a great introduction. Really yummy! Only con was that the batter hardly rose in the oven so I'll probably double the ingredients next time.
By Miss Sanyu Kiyingi
17 Apr 2015
Excellent, if anything it tated better than using normal flour
By Mr Philip Kerry
21 Dec 2014
I'm going to make this cake for my coeliac dad and i'm wondering if anything else other than jam would work in this sponge recipe. I don't like jam that much so if you could help me then that would be great
By Mr Evan Harding
19 Dec 2014
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 Helena Bennett
22 Oct 2014
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 Mrs Carol East
17 Oct 2014
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 Ms Lucy Campbell
15 Oct 2014
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 Lorraine Jones
24 Aug 2014
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 Jane Durston
10 May 2014
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 Emma Shepherd
09 May 2014
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 Mrs Julia O'KEEFFE
23 Mar 2014
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 Ms Lottie Pailing
23 Feb 2014
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 Miss Emily Humphreys
09 Feb 2014
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

By Mrs Sarah Robinson
12 Jan 2014
Victoria Sponge light fluffy and delicious also vary it with 3 spoons of chocolate cadburys bournville to make a lovely chocy sponge with a little orange flavouring thrown in :)
By Mrs Kay Johnson
08 Dec 2013
First Cake was beautiful really pleased. Next 2 cakes, both tops ok but very hard and white in the bottom of the tins. underneath. so whole of the middle of the sponge was horrible.Can't get it right now.
By Mrs Christine Bacon
16 Nov 2013
Hi, My mum is allergic to gluten and wheat so I am making it for her 50th birthday cake. Im attempting a 3 tier!!!! How long do you think it will take to cook when in a 9" baking tin?

This amount of mixture split between two 9" tins will take around 12-15 minutes to bake. For bext results, you will want to use 3 different sized tins, for the three layers, and increase/decrease the mixture in ratio to the tin size: e.g Full mixture for two 8" tins, 3/4 mixture for two 6" tins etc.

By Miss Francesca Freeman
13 Nov 2013
I used SR Flour and a tablespoon of water as suggested by another reviewer. Worked very well light, moist and spongy. Warm butter first, use eggs at room temperature and use a spoon of flour with each egg to prevent curdling. Add vanilla essence last as this can cause curdling. Made 12 cupcakes bake for about 17 minutes.
By Mrs Sally Gregory
10 Oct 2013
I am not a great cake-maker and was astonished at how well this sponge turned out when I made it yesterday. I followed the recipe carefully and added the egg and flour slowly and alternately to avoid curdling. Excellent.
By Mrs Diane Antone
03 Oct 2013
I made this and it turned out a flop it was one inch thick and heavy and landed up throwing it away. does it work better with self raising flour? disappointing help
By Mrs angela pittaway
15 Aug 2013
This cake turns out beautifully and tastes yummy! So easy to make as well. You cannot tell that it is wheat free.
By Mrs Laura Lont
11 Aug 2013
Just wow! Love this recipe and so easy!!!! Perfect texture and I would really recommend this to anyone. By the way, you will find that half the mixture will only fill up to about 1cm in the tin so if you want a really thick Victoria sponge, make two batches
By Miss Tanya Hegarty
28 Jun 2013
adapted slightly using coffee butter icing instead of jam. Done ok and won 1st prize in a charity 'bake off' at work.
By Mr David Jackson
28 Jun 2013
Oh dear that didnt work at all - it tastes like scrambled egg!
By Ms AILEEN BARRASS
16 Jun 2013
My sister is gluten free and it's really hard to find a quick cake to bake for a girly evening. This was very easy to make. I was a bit concerned because the mixture went very lumpy/grainy ( a bit like when it curdles but worse) and looked pretty gross when I spooned it in. The finished cakes look lovely though and have a fab fluffy texture which is rare for GF! I used this to make cupcakes and will do again - very impressed!
By Miss Anna Payne
25 May 2013
Excellent, fool-proof Victoria Sponge recipe. The only sponge recipe that has ever worked for me, gluten free or otherwise! Takes minutes to make in a food processor and is completely delicious. You wouldn't know it was gluten free.
By Mrs Nicky Fijalkowska
30 Mar 2013
I made this recipe for afternoon tea party at work where several people need to have gluten free food. It was the most popular cake on the table and many people asked for the recipe afterwards saying they could'nt believe it was gluten free. Thank you, a great recipe.
By Mrs Shelagh Garbutt
18 Feb 2013
I love this recipe and have made it several times. I find it works very well with Doves Gluten free self-raising flour but you need to add about an extra 1 tablespoon of water because the mix has Xanthan gum in it.
By Mrs Susan Carr
23 Jan 2013
Was a bit dubious when it first came out the oven as the top looked a little patchy, but after some jam, buttercream and icing I couldn't tell the difference!
By Miss Rachel Hacker
13 Jan 2013
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 Ms margarita perez
07 Nov 2011
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 Lisa Sudiro
23 Aug 2011
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 Miss Natasha Barrett
25 Jun 2011
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 Mau Craze-Gray
21 Jun 2011
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 Becky Taylor
02 Feb 2011
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 Mrs Linda E. Brown
01 Feb 2011
Best victoria sponge recipe around, just follow the recipe and it never fails to produce a light sponge, my family love this cake
By Miss ange mcgregor
30 Aug 2010
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 Becky Price
29 Mar 2010
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 W McKay
21 Nov 2009
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 Mrs marion mitchell
05 Nov 2009
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.
By Ms Louise Bouwer
30 Sep 2009

Write a review

Find a recipe

Ingredients

Change Quantities:

You may also like

Our Story

Going gluten free in the 70s...

Learn More