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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: CakeCakeCakeCakeHalf Cake 46 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

46 Reviews
5 stars: 33
4 stars: 7
3 stars: 1
2 stars: 2
1 stars: 3

Average Customer Rating:

CakeCakeCakeCakeHalf Cake

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By Ms Kam Gill

29 Aug 2015 | 15:28 BST

Rating: CakeCakeCakeCakeCake

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 :)

By Mr peter courtney

02 Aug 2015 | 18:23 BST

Rating: CakeCakeCakeCakeCake

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 Mrs Donna Maddox

18 Jul 2015 | 12:29 BST

Rating: CakeCakeCakeCakeCake

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 jacky spring

04 Jul 2015 | 08:41 BST

Rating: CakeCakeCakeCakeCake

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

25 Jun 2015 | 12:04 BST

Rating: CakeCakeCakeCakeCake

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 Sarah L

23 May 2015 | 11:15 BST

Rating: CakeCakeCakeCakeEmpty Cake

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 Emma Comben

28 Apr 2015 | 18:30 BST

Rating: CakeCakeCakeCakeCake

Huge success with this, I used 7" tins and it rose beautifully.

By Miss Sanyu Kiyingi

17 Apr 2015 | 12:25 BST

Rating: CakeCakeCakeCakeEmpty Cake

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 Mr Philip Kerry

21 Dec 2014 | 15:02 GMT

Rating: CakeCakeCakeCakeCake

Excellent, if anything it tated better than using normal flour

By Mr Evan Harding

19 Dec 2014 | 22:56 GMT

Rating: CakeCakeCakeCakeCake

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