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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 44 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

44 Reviews
5 stars: 31
4 stars: 7
3 stars: 1
2 stars: 2
1 stars: 3

Average Customer Rating:

CakeCakeCakeCakeHalf Cake

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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

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!