Gluten-Free Victoria Sponge
Going gluten-free can be tricky, but with recipes like this gluten-free Victoria sponge, you needn’t miss out on your favourites. This light and airy sponge is perfect alongside your afternoon cuppa – we like it filled with raspberry jam, but you can choose whichever flavour you like best.
Gluten-Free Victoria Sponge
Ingredients
For the cake
- 175 g butter softened
- 175 g caster sugar plus extra for dredging
- 175 g self-raising gluten-free flour
- 3 large eggs
- 75 ml milk
- Few drops of vanilla extract
For the filling
- 150 ml whipping cream lightly whipped
- 3-4 tbsp strawberry or raspberry jam
You will need
- 2 x20cm 8in round sandwich tins, buttered and base lined
Instructions
- Set the oven to 190°C/375°F/Gas Mark 5.
- Tip the cake ingredients into a bowl and beat until smooth. Divide the mixture between the sandwich tins and spread out.
- Bake the sponges for 20-25 mins, until they've risen and feel springy to the touch. Remove from the oven and leave to cool in the tins for about 5 mins, then transfer them to a wire rack to cook completely.
- Fill with the cream and jam, and then dredge the top with caster sugar before serving.
Notes
The unfilled cooled cake may be wrapped in freezer bags and frozen for up to 1 month. Allow the cakes to defrost before filling with cream and jam.
