Mary Berry Gluten Free Victoria Sponge

There’s something almost sacred about a Victoria sponge. Growing up, my nan always had one sitting proudly under a glass dome, the jam glinting like a ruby between two soft golden layers. It wasn’t fancy — no buttercream, no fuss — just sugar-dusted simplicity and the quiet promise of tea and conversation.

When I first had to bake gluten-free for a dear friend, I thought I’d have to give up that texture — that airy, tender crumb that practically sighs when you press it. But then I remembered: if anyone could guide us to a faithful gluten-free version of a classic, it’d be Mary Berry. And let me tell you — she delivers.

This Mary Berry Gluten Free Victoria Sponge is everything a sponge should be: delicate, sweet but not cloying, and just the right amount of indulgence. Whether you’re coeliac, sensitive to gluten, or just baking for a diverse table, this is one recipe that won’t feel like a compromise.

Ingredients List

• 225g caster sugar — essential for that fine, melt-in-the-mouth sweetness.
• 4 free-range eggs — at room temperature; they’ll whip up fluffier.
• 1 tsp vanilla extract — rounds out the flavour, optional but lovely.
• 225g well-softened butter, cubed — room temp is key. Cold butter ruins the mix.
• 250g gluten-free white self-raising flour — I like Doves Farm, but any quality blend works.
• 1 tsp gluten-free baking powder — gives that extra lift without a dense crumb.
• 125g jam — raspberry is traditional, but strawberry or blackcurrant shine too.
• 1 tbsp icing sugar, sifted — for that signature snowy top.

How To Make It

1. Preheat the oven to 190°C (170°C fan) / Gas 5. Grease and line two 20cm sandwich tins with baking paper.
2. Whisk eggs, sugar, and vanilla in a large bowl for about 5 minutes until pale, thick, and airy. It should leave a soft ribbon when the beaters are lifted.
3. Add the softened butter, flour, and baking powder. Beat again — gently — until just smooth. Don’t overdo it; gluten-free flour is delicate.
4. Divide the batter between the two tins. Smooth the tops with the back of a spoon.
5. Bake for 20–22 minutes, until risen, golden, and pulling away slightly from the edges.
6. Cool in the tins for 10–15 minutes, then turn out onto a wire rack. Let them cool completely. (I always forget and try to rush this — don’t.)
7. Spread your jam onto the flat side of one sponge. Almost to the edges, but not quite — it’ll squish out nicely on its own.
8. Top with the second sponge. Dust generously with icing sugar. Stand back and admire your work.

Common Mistakes

Why didn’t my sponge rise properly?
Your baking powder might be past its prime, or you didn’t beat enough air into the eggs at the start.

Why is it dry?
Gluten-free bakes dry out fast. Don’t overbake — test with a skewer from 18 minutes onwards.

Can I use cold butter?
You can… if you fancy a lumpy mess. Soft butter blends beautifully and traps air.

My cake collapsed! What happened?
Likely overmixed or underbaked. It needs structure to hold its own.

True story: I once baked this during a heatwave, and it slid right off the plate mid-serve. Lesson learned: refrigerate the sponge briefly if your kitchen feels like the Sahara.

Storage And Reheating Tips

• Fridge: Store in an airtight tin or wrap loosely with foil for up to 3 days. Don’t refrigerate uncovered — it’ll go dry.
• Freezer: Wrap slices in clingfilm, then foil. Freeze for up to 1 month. Thaw overnight in the fridge.
• Reheating: Microwave for 10–15 seconds for a gentle warm-up. Oven at 180°C for 5 minutes gives a ‘just baked’ feel.

What To Serve With It

• Whipped cream — for richness and to soften the crumb if slightly dry.
• Fresh berries — raspberries or strawberries keep it classic.
• A strong cup of Earl Grey — the citrusy note complements the vanilla and jam like a dream.

FAQ Section

Can I make this cake dairy-free too?
Yes — swap the butter for a dairy-free block (like Stork) and ensure your jam is dairy-free too.

What’s the best gluten-free flour to use?
A white self-raising blend works best. Look for one with xanthan gum already included.

Can I add buttercream as well as jam?
Absolutely. It makes the cake richer and more indulgent — especially lovely for special occasions.

How do I keep it from crumbling?
Don’t slice too soon, and use a serrated knife. Letting it rest for a bit helps it firm up.

Try More Recipe:

• Mary Berry Jam And Coconut Sponge
• Mary Berry Eve’s Pudding Recipe
• Mary Berry Apple And Pear Crumble