Gluten-Free Victoria Sponge Cake
Indulge in the timeless elegance of a Gluten-Free Victoria Sponge Cake, a delightful twist on the classic British favorite that caters to gluten-free diets without sacrificing flavor or texture. This light and airy sponge is crafted with gluten-free self-raising flour for a tender crumb and layered with luscious whipped cream and a generous spread of sweet, gluten-free raspberry jam. Perfectly balanced in sweetness and ease, this recipe offers a foolproof method to achieve golden sponges and soft cream peaks in under an hour. A dusting of icing sugar completes this regal dessert, making it ideal for tea parties, celebrations, or a simple indulgent treat. Whether you're gluten-intolerant or simply exploring gluten-free baking, this Victoria Sponge promises to be a show-stopper every time.
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Ingredients
- 175 g Gluten-free self-raising flour
- 175 g Unsalted butter (softened)
- 175 g Caster sugar
- 3 Large eggs
- 2 tbsp Milk
- 1 tsp Vanilla extract
- 4 tbsp Raspberry jam (gluten-free certified)
- 250 ml Double cream (whipping cream, chilled)
- 1 tbsp Icing sugar (for dusting)
Directions
Step 1
Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line the bases of two 20cm (8-inch) round cake tins with parchment paper.
Step 2
In a mixing bowl, combine the softened unsalted butter and caster sugar. Cream together using a hand mixer or stand mixer until light and fluffy.
Step 3
Add the eggs, one at a time, mixing well after each addition. If the batter starts to curdle, add 1 tablespoon of the gluten-free self-raising flour to stabilize it.
Step 4
Sift the remaining gluten-free self-raising flour into the mixture. Fold it in gently, being careful not to knock out the air.
Step 5
Add the milk and vanilla extract, and fold until the batter is smooth and well combined.
Step 6
Divide the batter evenly between the two prepared cake tins. Smooth the tops with a spatula or the back of a spoon.
Step 7
Bake in the preheated oven for 20–25 minutes, or until the cakes are golden, springy to the touch, and a skewer inserted into the center comes out clean.
Step 8
Leave the cakes to cool in the tins for 5 minutes, then transfer them to a wire rack to cool completely.
Step 9
Once the cakes are cool, whip the double cream until it forms soft peaks. Be careful not to overwhip, or the cream may turn grainy.
Step 10
Place one sponge on a serving plate. Spread the raspberry jam evenly over the surface, then top with the whipped cream.
Step 11
Gently place the second sponge on top of the filled one. Dust the top with icing sugar for a classic finish.
Step 12
Slice and serve! Store any leftovers in an airtight container in the fridge for up to 2 days.
Nutrition Facts
| Serving size | (1029.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3866.3 |
| Total Fat 253.5g | 0% |
| Saturated Fat 153.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1272.4mg | 0% |
| Sodium 1763.1mg | 0% |
| Total Carbohydrate 366.9g | 0% |
| Dietary Fiber 7.4g | 0% |
| Total Sugars 222.8g | |
| Protein 35.4g | 0% |
| Vitamin D 320.7IU | 0% |
| Calcium 728.2mg | 0% |
| Iron 6.5mg | 0% |
| Potassium 640.5mg | 0% |
Source of Calories