Mary Berry Gluten-Free Sponge Cake

I still remember the first time I had to bake a gluten-free cake. My niece was coming round, and she’d just been told she couldn’t eat gluten anymore. I panicked — sponge cakes were sacred in our house, especially the kind you sandwich with jam and dust with icing sugar. Could I really make one without flour and not offend Mary Berry’s spirit?

Turns out, you absolutely can — and it can still be just as soft, light, and downright lovely as the classic. This Mary Berry-inspired gluten-free sponge cake is proof. It’s easy, no faff, and tastes like the real deal — none of that dry, crumbly business you sometimes get with gluten-free bakes.

Perfect with a proper cup of tea and a few fresh berries, this one’s a keeper. Whether you’re baking for someone with coeliac, or just fancy something a little lighter, it won’t let you down.

Ingredients List

• 225g caster sugar
  Gives the cake that light sweetness and helps with the texture.
• 4 free-range eggs
  Room temperature, always — they whip up better that way.
• 1 tsp vanilla extract
  Optional but adds a lovely depth to the flavour.
• 225g butter, well-softened and cubed
  Not melted — it needs to be soft enough to blend, but still hold its shape.
• 250g gluten-free self-raising flour
  I use Doves Farm, but any trusted blend works. Make sure it includes xanthan gum — if not, add ½ tsp separately.
• 1 tsp gluten-free baking powder
  Gives the cake an extra lift — especially helpful with gluten-free flours.
• 125g jam
  Raspberry or strawberry is classic, but use whatever’s open in the fridge. Homemade if you’re showing off.
• 1 tbsp icing sugar
  For that perfect, pretty finish on top.

How To Make It

1. Preheat your oven to 190°C (170°C Fan) / Gas 5.
   Grease and line two 20cm sandwich tins. Trust me, line them. Gluten-free bakes can stick more.
2. Beat together the sugar, eggs, and vanilla for a good 4–5 minutes.
   You want it pale, thick, and airy. It should fall like ribbons when you lift the beaters.
3. Add the soft butter, flour, and baking powder and mix gently.
   Just until it’s smooth. Don’t overdo it — gluten-free batter turns grumpy if you’re rough.
4. Divide the batter between the tins and smooth the tops with a spatula.
5. Bake for 20–22 minutes until golden, springy, and pulling away from the sides.
   I always check mine at 20 — every oven’s got its quirks.
6. Cool in the tins for 10–15 minutes, then turn out onto a wire rack to cool completely.
7. Spread the jam over one cooled sponge. Go almost to the edge.
8. Place the second sponge on top, gently press, and dust with icing sugar.

Done. Try not to eat it all before the kettle’s boiled.

Common Mistakes

Why is my gluten-free sponge dry?
It might be overbaked. Start checking it at 20 minutes — and always cool it covered if your kitchen’s dry.

Why did my cake sink in the middle?
Two possibilities: you opened the oven too early, or your baking powder’s past its prime. Both have tripped me up before.

Why is my sponge rubbery?
That’s usually from overmixing after adding the flour. Fold it in gently, and stop as soon as it’s smooth.

Can I use plain gluten-free flour?
You can, but you’ll need to add baking powder and xanthan gum. Better to use a self-raising blend if you’re new to this.

Storage and Reheating Tips

At Room Temp:
Once fully cool, wrap the sponge or whole cake tightly in clingfilm or a tin. Keeps well for up to 3 days.

In the Fridge:
Only refrigerate if you’ve filled it with cream. Otherwise, room temp is best — the fridge can dry it out.

Freezer:
Wrap the cooled sponge layers (unfilled) in clingfilm and foil. Freeze for up to 3 months. Defrost at room temp, still wrapped.

To Reheat a Slice:

• Microwave: 10–15 seconds max.
• Oven: 170°C for 5–8 minutes, wrapped in foil.
• Steamer: Yes, really! Gentle heat brings back moisture. 5 minutes in a covered dish.

What To Serve With It

• Whipped cream and berries: Light, fresh, and makes it feel like summer.
• Custard: If you’re feeling Sunday roast nostalgic.
• Lemon curd and crème fraîche: Bright, tangy, and very British.

FAQ Section

Can I make this dairy-free too?
Yes — just swap the butter for a plant-based block (like Flora Plant or Stork). Works like a dream.

What’s the best gluten-free flour for sponge cake?
A blend with rice flour, potato starch, and tapioca. Avoid single flours — they don’t behave well on their own.

Can I make this ahead of time?
Absolutely. Bake it a day ahead and store it tightly wrapped. Fill just before serving if you want it fresh.

How do I stop it from crumbling?
Make sure your flour has xanthan gum, and don’t skimp on the eggs or fat — they help hold it together.

Try More Recipes:

• Mary Berry Custard Slice Recipe
• Mary Berry Chocolate Cookies
• Mary Berry Currant Squares