Mary Berry Gluten Free Victoria Sponge

This easy Gluten-Free Victoria Sponge from Mary Berry is a delightful, light cake perfect for any occasion. With its soft, buttery layers and a generous spread of jam, it’s simple to make and uses common ingredients. Enjoy a slice with tea or serve it at celebrations for a sweet treat everyone will love!

Ingredients Needed

• 225g/8oz caster sugar (1 cup)
• 4 free-range eggs
• 1 tsp vanilla extract
• 225g/8oz butter, cubed and well-softened (1 cup) + extra for greasing
• 250g/9oz gluten-free white self-raising flour (2 cups)
• 1 tsp gluten-free baking powder
• 125g/4½oz jam (raspberry, strawberry, or blackcurrant work well) (about ½ cup)
• 1 tbsp icing sugar, sifted (for dusting)

How To Make Gluten-Free Victoria Sponge

1. Preheat the Oven: Preheat to 190°C/170°C Fan/Gas 5 (375°F). Grease two 20cm/8in loose-based sandwich tins and line the bases with circles of baking paper.
2. Mix Ingredients: Beat the sugar, eggs, and vanilla until very pale, smooth, and thick, about 5 minutes with electric beaters or a food mixer. The whisk should leave a thin trail of batter when lifted.
3. Add Remaining Ingredients: Add the butter, flour, and baking powder. Beat for an additional 1-2 minutes until smooth.
4. Bake: Divide the mixture evenly between the prepared tins, smoothing the surface. Bake in the center of the oven for 20-22 minutes, until well risen and golden brown, starting to shrink from the sides of the tin.
5. Cool: Remove from the oven, cool for 15 minutes in the tins, then turn out onto a wire rack and peel off the baking paper. Allow to cool completely.
6. Assemble: Place one sponge on a plate or cake stand. Stir the jam to loosen and spread on the cake, almost to the edges. Sandwich the second sponge on top and dust with sifted icing sugar.

Recipe Tips

• Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before mixing. This helps create a smooth batter and ensures even baking.
• Don’t Overmix the Batter: Mix just until the ingredients are combined to keep the sponge light and fluffy. Overmixing can make the cake dense.
• Check for Doneness: Use a skewer or toothpick to test if the cakes are done. Insert it into the center; if it comes out clean, they’re ready to cool.
• Let Cakes Cool Completely: Allow the cakes to cool completely on a wire rack before frosting or assembling. This prevents the jam from melting and helps maintain the cake’s structure.

How To Store Leftovers?

• Refrigerate: First, let the leftover Gluten-Free Victoria Sponge cool until it reaches room temperature. Then, wrap the cake in plastic wrap or store it in an airtight container. It can be kept in the fridge for up to 3 days.
• Freeze: To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. The cake can be frozen for up to 2 months. To serve, thaw the cake in the fridge overnight before enjoying it.

Nutrition Facts

Serving Size: 1 slice (approximately 110g)

• Calories: 370
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 120mg
• Sodium: 220mg
• Potassium: 130mg
• Total Carbohydrate: 30g
• Dietary Fiber: 1g
• Sugars: 18g
• Protein: 4g

Try More Mary Berry Recipes:

• Mary Berry Three Bean Salad
• Mary Berry Chocolate Truffles
• Mary Berry Lemon And Poppy Seed Loaf Cake
• Mary Berry Leftover Roast Pork Fried Rice