The Victoria sponge sandwich is a true baking classic. Creating a gluten free Victoria sponge cake only requires a few simple substitutions and a tiny bit of know how. The result – a wonderfully light and fluffy gluten free sponge cake.
My gluten free version is has been a big hit with you guys. It seems you are loving its soft, fluffy sponge just as much as me :). This recipe is regularly baked by lots of you, whether in its classic form or as a base for more extravagant sponge celebration cakes.
It has been wonderful seeing your bakes! I am always delighted to hear from those of you who have baked and enjoyed this recipe. Do send your pics to me (Laura) at firstname.lastname@example.org if you want to share the results!
In terms of fillings, for my gluten free Victoria sponge cake I have strayed from the classic jam and cream. Instead I have filled my cake with buttercream, jam and fresh raspberries, which I love. However, feel free to use just jam and buttercream instead, or even fresh cream, jam and strawberries.
This gluten free Victoria sponge cake is best eaten on the day it is made or the following day, as the sponge will be at its best. Longer than that and it’ll still be okay, but will begin to dry out. Although let’s be honest, if you still have any cake left more than two days after baking it then you certainly have more will power than me!
A classic gluten free Victoria sponge, made with an all-in-one method. Fluffy sponge, with jam, vanilla buttercream and fresh raspberries.
For the cake:
- 3 large eggs
- 200g unsalted butter/ Stork baking spread
- 200g gluten free self-raising flour (I used FREEE by Doves Farm)
- 200g caster sugar
- 1 tsp gluten free baking powder
- 0.5 tsp xanthan gum
- 1 tbsp milk
For the buttercream:
- 100g salted butter
- 140g icing sugar
- 1 tsp vanilla bean paste/vanilla essence
- 1 tsp milk
- Good quality raspberry jam (I use Bonne Maman)
- 200g fresh raspberries, washed and dried
- Preheat the oven to 180C (fan).
- Combine all the cake ingredients in a bowl or food processor until you have a smooth cake mix.
- Grease and line two tins with non stick baking paper.
- 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 buttercream by combining the butter, icing sugar and vanilla bean paste until smooth and fluffy.
- Once the cakes have cooled entirely, spread the buttercream 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 raspberries).
- To serve, dust your gluten free Victoria sponge cake with a little icing sugar. Then eat!
I hope you’ve enjoyed making this gluten free Victoria sponge cake! For more yummy cakes, why not try some of my other recipes too:
Enjoy! Laura x