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

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://zestywithzane.com/gluten-free-victoria-sponge-with-fresh-cream-and-berry-jam-recipe/