Gluten Free Victoria Sponge

Recipes

Victoria Sponge

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Prep Time
Preparation Time
10m
Cook Time
Cooking Time
30m
Serves
Serves
8-10

This treat time favourite is simple but delicious; perfect with your gluten free afternoon tea!

  • Ingredients

  • 225g Glutafin Gluten Free Select Multipurpose White Mix
    1 1/2 tsp gluten-free baking powder*
    170g caster sugar
    170g butter at room temperature
    3 medium eggs
    1 1/2 tsp natural vanilla essence
    *Refer to your Coeliac UK Food and Drink Directory

    Filling

    160g jam or lemon curd
    fresh cream or butter icing

    Butter icing

    50g butter (at room temperature)
    110g icing sugar
    1 tsp natural vanilla essence

    Finishing

    A small amount of icing sugar, sieved.

    If using Glutafin Gluten Free Multipurpose White Mix reduce mix to 200g, add 2 tsp baking powder and 2 tbsp milk.

    Additional Equipment

    Electric whisk

  • Method

  • 1. Pre-heat the oven to 170°/150°C Fan/Gas Mark 3

    2. Place all the sponge ingredients into a mixing bowl and beat well for 2 minutes using an electric mixer. Beat until the mixture is light, pale and fluffy with a soft dropping consistency.

    3. Divide the mixture between 2, greased and base lined, 20cm round cake tins.

    4. Bake in the centre of the pre-heated oven for 30 minutes at 170°/150°C Fan/Gas Mark 3, until the sponge is a pale golden brown colour and the cake springs back when lightly touched.

    5. Turn the oven off, leave the tin in the oven for a further 5 minutes before turning out onto a cooling tray.

    6. Sandwich together with your chosen filling and dust the top with the sieved icing sugar. For butter icing, simply whisk the ingredients together.

Preparation Time - 10m | Cooking Time - 30m | Serves - 8-10

Ingredients

225g Glutafin Gluten Free Select Multipurpose White Mix
1 1/2 tsp gluten-free baking powder*
170g caster sugar
170g butter at room temperature
3 medium eggs
1 1/2 tsp natural vanilla essence
*Refer to your Coeliac UK Food and Drink Directory

Filling

160g jam or lemon curd
fresh cream or butter icing

Butter icing

50g butter (at room temperature)
110g icing sugar
1 tsp natural vanilla essence

Finishing

A small amount of icing sugar, sieved.

If using Glutafin Gluten Free Multipurpose White Mix reduce mix to 200g, add 2 tsp baking powder and 2 tbsp milk.

Additional Equipment

Electric whisk

Method

1. Pre-heat the oven to 170°/150°C Fan/Gas Mark 3

2. Place all the sponge ingredients into a mixing bowl and beat well for 2 minutes using an electric mixer. Beat until the mixture is light, pale and fluffy with a soft dropping consistency.

3. Divide the mixture between 2, greased and base lined, 20cm round cake tins.

4. Bake in the centre of the pre-heated oven for 30 minutes at 170°/150°C Fan/Gas Mark 3, until the sponge is a pale golden brown colour and the cake springs back when lightly touched.

5. Turn the oven off, leave the tin in the oven for a further 5 minutes before turning out onto a cooling tray.

6. Sandwich together with your chosen filling and dust the top with the sieved icing sugar. For butter icing, simply whisk the ingredients together.

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© 2022. Glutafin. Dr. Schär UK Ltd. 401 Faraday Street, Birchwood Park, Warrington, WA3 6GA