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''
13 ingredients12 steps
Gluten Free
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
