The Victoria sponge sandwich is a true baking classic. Creating a gluten free Victoria sponge cake requires some simple substitutions but the result is a wonderfully light and fluffy cake. In terms of fillings, I have strayed from the classic jam and cream and have instead filled my cake with buttercream, jam and fresh raspberries. This gluten free Victoria sponge cake is best eaten on the day it is made or the following day.
For the cake
- 3 large eggs
- 200g salted butter
- 200g gluten free self-raising flour (I use Dove’s Farm)
- 200g golden caster sugar
- 1tsp gluten free baking powder (I use Isabel’s)
- A quarter tsp of xanthan gum (I use Dove’s Farm)
For the buttercream
- 100g salted butter
- 140g icing sugar
- 1 tsp vanilla bean paste
- Good quality raspberry jam (I use Bonne Maman)
- A punnet of raspberries – washed and dried with kitchen towel
- Preheat the oven to 180C
- Combine all the cake ingredients in a bowl or food processor until you have a smooth cake mix.
- Line two tins with non stick baking paper and butter the sides.
- Divide the cake mixture evenly between the two tins.
- Bake for approximately 20 minutes, until your cake tester comes out clean from the centre of the cakes.
- Turn the gluten free cake sponge out onto a wire cooling rack and leave to cool completely.
- Now make the butter cream by combining the butter, icing sugar and vanilla bean paste until smooth and fluffy.
- Once the cakes have cooled entirely, spread the butter cream onto one cake and spread some raspberry jam on the other half of the cake – these will eventually be sandwiched together to cream a buttercream and jam layer.
- Before you sandwich them, lay the fresh raspberries out across the butter cream. Then carefully place the other cake on top (jam side touching the rasberries).
- To serve, dust your gluten free Victoria sponge cake with a little icing sugar. Then eat!