Gluten-Free Victoria Sponge with Fresh Cream and Berry Jam Recipe

Introduction

This gluten-free Victoria sponge is a light, fluffy cake perfect for afternoon tea or special occasions. Made without gluten but with all the traditional charm, it’s filled with sweet jam and whipped cream for a deliciously classic treat.

Ingredients

• 200g butter, softened, plus extra for the tins
• 200g golden caster sugar
• 4 medium eggs
• 200g gluten-free self-raising flour with xanthan gum
• 1 tsp gluten-free baking powder
• 2 tbsp milk
• 1 tsp vanilla extract
• 200ml double cream
• 2 tbsp icing sugar, plus extra for dusting
• 100g strawberry or raspberry jam

Instructions

1. Step 1: Preheat the oven to 180°C (160°C fan/gas mark 4). Butter two 20cm sandwich tins and line them with baking parchment.
2. Step 2: In a large bowl, beat the softened butter and golden caster sugar together using an electric whisk for 5–6 minutes, until the mixture is pale and fluffy.
3. Step 3: Add the eggs one at a time, beating well after each addition. With each egg, add a spoonful of the gluten-free flour to prevent the mixture from curdling.
4. Step 4: Gently fold in the remaining flour and gluten-free baking powder using a spatula. Stir in the milk and vanilla extract until combined.
5. Step 5: Divide the batter evenly between the prepared tins and level the surfaces. Bake for 20–25 minutes until the sponges are golden, springy to the touch, and a skewer inserted into the center comes out clean.
6. Step 6: Leave the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack. Remove the parchment and let the sponges cool completely. They can be wrapped and frozen for up to a month if needed; defrost at room temperature before assembling.
7. Step 7: Whisk the double cream and 2 tablespoons of icing sugar together until the cream just holds its shape.
8. Step 8: To assemble, place one sponge on a plate or cake stand. Spread the jam over it, then spoon the whipped cream on top. Sandwich with the second sponge and dust with icing sugar before serving. Best enjoyed on the day it’s assembled.

Tips & Variations

• Use gluten-free self-raising flour that contains xanthan gum for best texture; if yours doesn’t, add 1/2 tsp xanthan gum separately.
• For a different flavor, try filling the cake with lemon curd or fresh fruit instead of jam.
• Make sure the cream is whipped just until it holds its shape to avoid overwhipping and becoming buttery.

Storage

Once assembled, this cake is best eaten the same day as the cream may affect freshness. You can freeze the cooled sponge layers separately for up to one month, wrapped well in cling film. Defrost at room temperature before filling and assembling. Avoid freezing the cake after it is assembled with cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, you can substitute regular self-raising flour if gluten is not a concern. The cake will have a traditional texture but won’t be gluten-free.

How do I prevent the cake from drying out?

Make sure not to overbake the sponges and store them wrapped tightly if not assembling immediately. Adding the whipped cream and jam just before serving helps keep the cake moist.

Gluten-Free Victoria Sponge with Fresh Cream and Berry Jam Recipe

Print Recipe

★★★★★

4.5 from 100 reviews

This Gluten-Free Victoria Sponge is a classic British cake made with gluten-free self-raising flour, resulting in a light and fluffy texture. Perfectly layered with strawberry or raspberry jam and whipped double cream, it’s an elegant dessert suitable for those avoiding gluten without compromising on taste.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Cake
• Method: Baking
• Cuisine: British
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Cake

• 200g butter, softened, plus extra for the tins
• 200g golden caster sugar
• 4 medium eggs
• 200g gluten-free self-raising flour with xanthan gum
• 1 tsp gluten-free baking powder
• 2 tbsp milk
• 1 tsp vanilla extract

Filling

• 200ml double cream
• 2 tbsp icing sugar, plus extra for dusting
• 100g strawberry or raspberry jam

Instructions

1. Prepare and preheat: Heat the oven to 180C/160C fan/gas 4. Butter two 20cm sandwich tins and line them with baking parchment to prevent sticking.
2. Mix butter and sugar: In a large bowl, beat the softened butter and golden caster sugar together using an electric whisk for 5-6 minutes until the mixture becomes pale and fluffy, creating an aerated base for the cake.
3. Add eggs gradually: Add the eggs one at a time, beating well after each egg. With each addition, add a spoonful of the gluten-free flour to prevent the mixture from curdling, ensuring a smooth batter.
4. Combine dry ingredients and liquids: Fold in the remaining gluten-free flour and baking powder using a spatula. Then stir in the milk and vanilla extract to achieve a consistent batter.
5. Fill tins and bake: Divide the mixture evenly between the two prepared tins and level the surfaces with a spatula. Bake in the preheated oven for 20-25 minutes until the cakes are golden, springy to the touch, and a skewer inserted in the center comes out clean. If wet cake clings to the skewer, bake for an additional 5 minutes and recheck.
6. Cool cakes: Allow the cakes to cool in the tins for 5 minutes before turning them out onto a wire rack. Remove the baking parchment and leave them to cool completely. The cooled sponges can be wrapped and frozen for up to a month; defrost at room temperature before assembling.
7. Prepare cream filling: Whisk the double cream and icing sugar together using an electric whisk until the cream just holds its shape, creating a light and fluffy whipped cream.
8. Assemble the sponge: Place one sponge layer on a serving plate or cake stand, spread the strawberry or raspberry jam evenly over it, then spoon the whipped cream on top. Sandwich with the second sponge layer.
9. Finishing touch: Dust the assembled cake with extra icing sugar. Best enjoyed the day it’s assembled to maintain freshness and texture.

Notes

• Ensure eggs are added slowly with flour to prevent curdling for a smooth batter.
• The cake can be frozen once cooled; defrost fully before adding the cream and jam to preserve texture.
• Use gluten-free baking powder to keep the recipe completely gluten-free.
• Line tins with baking parchment for easy cake removal and clean edges.
• For a different flavor, swap strawberry or raspberry jam with another fruit preserve of your choice.

Keywords: Gluten-free Victoria sponge, gluten-free cake, Victoria sponge recipe, British sponge cake, gluten-free dessert, easy sponge cake