Gluten-Free Victoria Sponge with Fresh Cream and Jam Recipe
This Gluten-Free Victoria Sponge is a classic British treat made with gluten-free self-raising flour, delivering a light and fluffy texture. Filled with luscious strawberry or raspberry jam and topped with whipped cream, this cake offers a perfect balance of sweetness and creaminess, ideal for afternoon tea or special occasions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Gluten Free
Ingredients
Scale
For the Sponge 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
For the Filling and Topping
- 200ml double cream
- 2 tbsp icing sugar, plus extra for dusting
- 100g strawberry or raspberry jam
Instructions
- Prepare the Oven and Tins: Preheat your oven to 180°C (160°C fan)/Gas Mark 4. Butter two 20cm sandwich tins and line them with baking parchment to prevent sticking.
- Make the Batter: In a large bowl, use an electric whisk to beat the softened butter and golden caster sugar together for 5-6 minutes until the mixture is pale and fluffy, ensuring a light sponge.
- Add the Eggs: Beat in the eggs one at a time, mixing well after each addition. To prevent curdling, add a spoonful of the gluten-free flour with each egg as you mix.
- Fold in Dry Ingredients and Liquids: Using a spatula, gently fold in the remaining gluten-free flour and gluten-free baking powder. Stir in the milk and vanilla extract until the batter is smooth and evenly combined.
- Bake the Sponges: Divide the batter evenly between the 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 into the center comes out clean. If needed, bake for an additional 5 minutes and recheck.
- Cool the Sponges: Allow the cakes to cool in their tins for 5 minutes before turning them out onto a wire rack. Remove the baking parchment and let the sponges cool completely. They can be wrapped and frozen for up to a month if not using immediately.
- Whip the Cream: Whisk the double cream and icing sugar together with an electric whisk until the cream just holds its shape, creating a fluffy, soft peak texture perfect for filling.
- Assemble the Cake: Place one sponge on a serving plate or cake stand. Spread the jam evenly over the sponge surface, then spoon the whipped cream over the jam. Top with the second sponge to sandwich the filling. Finally, dust the top with extra icing sugar for a delicate finish.
- Serve: Enjoy the Victoria Sponge the same day it’s assembled for the freshest taste and best texture.
Notes
- To prevent the cake mixture from curdling, add a spoonful of flour with each egg during mixing.
- If the sponge is not immediately eaten, it can be frozen once cooled and defrosted at room temperature before assembling.
- Ensure the cream is whipped just until it holds its shape to avoid over-beating which can turn it into butter.
- The recipe uses gluten-free self-raising flour with xanthan gum to mimic traditional flour properties for proper rising and texture.
- Use fresh high-quality jam for the best flavor contrast with the sponge and cream.
Keywords: Victoria sponge, gluten-free cake, classic British cake, afternoon tea cake, whipped cream cake, gluten-free dessert
