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.

Nutriscore Rating: 40/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

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	1029.9 grams (1029.9g)

Amount per serving	% Daily Value*
Calories	3866

Total Fat 253.50g	325%
Saturated Fat 153.40g	767%
Polyunsaturated Fat 0.00g
Cholesterol 1272mg	424%
Sodium 1763mg	77%
Total Carbohydrate 366.90g	133%
Dietary Fiber 7.40g	26%
Total Sugars 222.80g
Protein 35.40g	71%

Vitamin D 321IU	1604%
Calcium 728mg	56%
Iron 7mg	36%
Potassium 641mg	14%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.6%

Protein: 3.6%

Carbs: 37.7%