Gluten-Free Victoria Sponge Cake
Bring a touch of elegance to your dessert platter with this Gluten-Free Victoria Sponge Cake—a delightful twist on the classic British favorite. Perfect for those with dietary restrictions, this recipe uses gluten-free self-raising flour to ensure a fluffy, moist sponge while preserving the cake’s signature light texture. Layered with luscious whipped cream and a bright, fruity raspberry jam, every bite bursts with flavor and decadence. Made in under an hour, this gluten-free treat is ideal for celebrations, tea parties, or a weekend indulgence. Finished with a dusting of icing sugar, it’s as beautiful as it is delicious. Whether you’re catering to a gluten-free diet or simply seeking a delightful dessert, this Victoria sponge will impress guests and satisfy cravings!
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Recipe Information
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)
Instructions
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.
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.
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.
Sift the remaining gluten-free self-raising flour into the mixture. Fold it in gently, being careful not to knock out the air.
Add the milk and vanilla extract, and fold until the batter is smooth and well combined.
Divide the batter evenly between the two prepared cake tins. Smooth the tops with a spatula or the back of a spoon.
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.
Leave the cakes to cool in the tins for 5 minutes, then transfer them to a wire rack to cool completely.
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.
Place one sponge on a serving plate. Spread the raspberry jam evenly over the surface, then top with the whipped cream.
Gently place the second sponge on top of the filled one. Dust the top with icing sugar for a classic finish.
Slice and serve! Store any leftovers in an airtight container in the fridge for up to 2 days.
Nutrition Facts
Calories |
3866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.5 g | 325% | |
| Saturated Fat | 153.4 g | 767% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1272 mg | 424% | |
| Sodium | 1763 mg | 77% | |
| Total Carbohydrate | 366.9 g | 133% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 222.8 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 728 mg | 56% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 640 mg | 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.
