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Large Victoria Sponge Cake

Classics with a twist

An utter classic; lovely, moist sponge with vanilla buttercream filling, this recipe shows you our easy techniques for making scrumptious gluten free sponge cakes!





Large Victoria Sponge Cake
Preparation Time 10 minutes Cooking Time 25 minutes
Preparation Time Cooking Time



Oven Temperature 170° C / 350ºF / 150°C Fan/ Gas Mark 3 Serving - Portion 1 x 20cm/8" Cake
Oven Temp Servings / Makes

You Will Need

Ingredients

225g/8oz Glutafin Gluten Free Select Multipurpose White Mix
1 1/2 x 5ml tsp Gluten-free baking powder*
170g/6oz Caster sugar
170g/6oz Butter at room temperature
3 Medium eggs
1 1/2 x 5ml tsp Natural vanilla essence

For the filling...

160g/6oz Jam, lemon curd, fresh cream or butter icing

For butter icing…

50g/2oz Butter (soft)
110g/4oz Icing Sugar
1 x 5ml tsp Natural vanilla essence

For the topping...

10g/ 1/4oz Icing sugar (sieved)

*Check in your Coeliac UK Gluten-free Food and Drink Directory for suitable brands

 

Method

1.  Beat all the sponge cake ingredients together with an electric hand held whisk for a full 2 minutes to give a smooth dropping consistency.

2.  Grease 2 x 20cm/8” sandwich cake tins with margarine or butter and line the base with greaseproof paper or baking parchment. Dust with a little White Mix. Divide the mixture between the two tins.

3.  Place in the preheated oven and cook until the sponge springs back when lightly touched in the centre. This should take around 30 minutes.

4.  Turn onto cooling trays to cool and fill with buttercream and jam once cold.

 
 
 



 




Important Information

For Gluten Free, wheat Free mix use:

Sponge Cake:
220g/ 8oz Soft margarine or Insert  a soft spread butter  not a ‘light’ variety
220g/ 8oz Caster sugar
4 Large eggs
300g/ 10.5oz  Glutafin Wheat Free White Mix
4 x 5ml tsp Baking powder (gluten free)
4 x 15ml tbsp Milk
2 x 5ml tsp Vanilla essence/Natural extract of vanilla
 
Filling
Buttercream and firm set jam.

Follow Method as above. 



Top Tip

Tip: When the sponge has been cooked it can be frozen for 1-4 weeks (before adding filling)


 



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