Gluten-free victoria sponge
Serves 12
Easy
Prep:
Cook:
plus cooling
Soft, light and every bit as celebratory as the classic British bake, this will go down well with everyone at a special occasion
Skip to ingredients
Units:
- 200g buttersoftened, plus extra for the tins
- 200g golden caster sugar
- 4 medium eggs
- 200g gluten-free self-raising flourwith xanthan gum (see tip)
- 1 tsp gluten-free baking powder
- 2 tbsp milk
- 1 tsp vanilla extract
- 200ml double cream
- 2 tbsp icing sugarplus extra for dusting
- 100g strawberry or raspberry jam
Nutrition: Per slice (12)
- kcal389
- fat24g
- saturates15g
- carbs38g
- sugars25g
- fibre0.1g
- protein3g
- salt0.65g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Butter two 20cm sandwich tins and line with baking parchment. Beat the butter and caster sugar together in a large bowl using an electric whisk for 5-6 mins, or until pale and fluffy.
step 2
Add the eggs, one at a time, beating well between each addition and adding a spoonful of the flour with each egg to prevent the mixture from curdling.
step 3
Fold in the remaining flour and baking powder using a spatula, then stir in the milk and vanilla. Divide the mixture between the tins and level the surfaces. Bake for 20-25 mins until golden, springy to the touch and a skewer inserted into their centres comes out clean (if any wet cake mixture clings to the skewer, return the sponges to the oven for another 5 mins, then check again). Leave to cool in the tins for 5 mins, then turn out onto a wire rack, remove the baking parchment and leave to cool completely. Once completely cool, the sponges can be wrapped and frozen for up to a month. Defrost at room temperature before assembling.
step 4
Whisk the cream and icing sugar together using an electric whisk until the cream just holds its shape. To assemble, put one sponge on a plate or cake stand. Spread over the jam, then spoon over the whipped cream. Sandwich with the second sponge, then dust with icing sugar. Best enjoyed the day it’s assembled.
