About the Gluten Free Victoria Sponge
This super easy to bake Victoria Sponge Cake is baked using Gluten-Free Flour, but don't worry! This recipe promises a full-on fluffy sponge, sandwiched together with sweet jam and a light buttercream this simple gluten free Victoria Sponge Cake will be your new go-to cake recipe.
Whether you're whipping up a birthday showstopper, or topping all your tiers with fresh chopped strawberries this Jubilee - this cake is sure to delight all of your guests with just one bite. Better go pre-heat your oven!
Be the talk of the town this Jubilee with a spread of all spreads, homemade style. Why not whisk up cupcakes fit for all the family (or street!) with our Simple Gluten Free Chocolate Muffins or for a zesty loaf cake that we're sure even the Queen herself would approve of, our Gluten Free Lemon Drizzle is a favourite amongst our Baking Mad Gluten 'Free-ers''
Method
Step 1:
Preheat the oven to 180 degrees C/160 degrees C fan
Step 2:
Grease and line two 8 inch round cake tins
Step 3:
Measure the flour, baking powder and xantham gum into a large bowl and set aside
Step 4:
Place the sugar and butter into the bowl of a stand mixer and beat until smooth and silky
Step 5:
Add the eggs, vanilla extract and a tablespoon of flour and beat again
Step 6:
Add the dry ingredients to the wet and very gently beat until fully incorporated
Step 7:
Pour the batter into the prepared cake tins and bake in the preheated oven for 20-25 minutes or until an inserted skewer comes out clean
Step 8:
Remove from the oven and allow to cool fully on a wire rack
Step 9:
Begin making the buttercream by beating together the butter, icing sugar and milk until the buttercream becomes silky and a spreadable texture
Step 10:
Using an offset spatula, gently add a layer of jam then buttercream to the top of the first cake layer, then place the second cake layer on top. repeat the buttercream on the second layer
Step 11:
Repeat the buttercream on the second layer
Step 12:
Add sliced strawberries on top and serve
Ingredients
For the cake
- 300g Gluten free self raising flour
- 1 tsp Baking Powder
- 250g Silver Spoon Caster Sugar
- 250g Softened butter
- 5 Medium eggs
- 1/4 tsp Xanthum gum
- 1 tsp Nielsen-Massey Vanilla Extract
- 2 tbsp Milk
For the filling
- 250g Unsalted Butter (room temperature)
- 500g Silver Spoon Icing Sugar
- 2 tbsp Milk (to loosen the buttercream)
- 6 tbsp Strawberry jam
- 250g Strawberries (punnet)
Utensils
- Two 8 inch cake tins
- Parchment paper
- Stand mixer
- Spatula
Recipe Reviews
Amazing cake
Ingredients
For the cake
- 300g Gluten free self raising flour
- 1 tsp Baking Powder
- 250g Silver Spoon Caster Sugar
- 250g Softened butter
- 5 Medium eggs
- 1/4 tsp Xanthum gum
- 1 tsp Nielsen-Massey Vanilla Extract
- 2 tbsp Milk
For the filling
- 250g Unsalted Butter (room temperature)
- 500g Silver Spoon Icing Sugar
- 2 tbsp Milk (to loosen the buttercream)
- 6 tbsp Strawberry jam
- 250g Strawberries (punnet)
Utensils
- Two 8 inch cake tins
- Parchment paper
- Stand mixer
- Spatula