This Mary Berry Gluten Free Victoria Sponge recipe calls for caster sugar, free-range eggs, vanilla extract, well-softened butter, gluten-free white self-raising flour, gluten-free baking powder, jam, and sifted icing sugar. The total time required is 45 minutes, and it serves 8 people.
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💗 Why This Recipe Will Impress Your Guests:
- Versatile: Adaptable to various flavors with different jams, making it suitable for diverse tastes.
- Delicate Texture: Soft and airy sponge, thanks to the blend of gluten-free flour and baking powder.
- Classic Taste: Balanced sweetness from the combination of vanilla, sugar, and jam.
- Easy Preparation: Straightforward steps and common ingredients simplify the baking process.
❓ What Is Mary Berry Gluten Free Victoria Sponge Recipe?
Mary Berry Gluten Free Victoria Sponge is a light, fluffy cake made with gluten-free flour, filled with jam, and dusted with icing sugar. It has a delicate texture and a sweet, fruity taste. This classic cake is named after Queen Victoria, who enjoyed a slice with her afternoon tea.
🍓 Mary Berry Gluten Free Victoria Sponge Ingredients
- 225g/8oz caster sugar
- 4 free-range eggs
- 1 tsp vanilla extract
- 225g/8oz butter, cubed and well-softened, plus extra for greasing
- 250g/9oz gluten-free white self-raising flour
- 1 tsp gluten-free baking powder
- 125g/4½oz jam (raspberry, strawberry and blackcurrant all work well)
- 1 tbsp icing sugar, sifted
🍰 How To Make Mary Berry Gluten Free Victoria Sponge
- Warm the oven up to 190C/170C Fan/Gas 5. Butter two 20cm/8in sandwich tins with loose bases and put rings of baking paper on the bottom of each one.
- Mix the eggs, sugar, and vanilla in a bowl until the mixture is very light, smooth, and thick. For about 5 minutes, use electric beaters or a food machine to do this. When you lift the whisk from the bowl, it should leave a thin trail of batter.
- Plus the baking powder, flour, and butter. Beat for another minute or two until smooth.
- Place an even amount of the mixture in each of the prepared tins and smooth the tops. Place on the same shelf and put it in the middle of the oven. Bake for 20 to 22 minutes, or until it is golden brown, well risen, and just starting to pull away from the sides of the tin.
- Put the tins on a wire rack to cool for 15 minutes after taking them out of the oven. Take the baking paper off and let it cool all the way down.
- Set one of the sponges on a plate or cake stand. Loosen the jam up with a spoon and spread it on the cake. Spread out almost all the way to the edges. Sift icing sugar over the cakes and put them in a sandwich.
💭 Recipe Tips
- Use well-softened butter for a light texture.
- Ensure gluten-free flour and baking powder are fresh for optimal rise.
- Don’t overmix the batter to avoid a dense sponge.
- Choose a high-quality jam for the filling.
- Dust the cake with icing sugar just before serving for a professional finish.
🍇 What To Serve With Gluten Free Victoria Sponge?
Serve the Gluten-Free Victoria Sponge with a dollop of whipped cream or a side of fresh berries for a delightful accompaniment complementing its light sweetness and delicate texture perfectly.
How To Store Leftovers Gluten Free Victoria Sponge?
- In The Fridge. To store the Victoria Sponge, cover it loosely with foil or place in an airtight container in the fridge for up to 3 days.
- In The Freezer. For freezing leftovers Victoria Sponge wrap individual slices tightly in cling film, then aluminum foil and store in a freezer-safe bag for up to 1 month.
How To Reheat Leftovers Gluten Free Victoria Sponge?
- In The Microwave. To reheat a slice of Gluten Free Victoria Sponge, microwave it for 10-15 seconds for a gentle warmth.
- In The Oven. Alternatively place leftovers Victoria Sponge in a preheated oven at 350°F for 5-7 minutes for a freshly baked texture.
FAQs
Why Is My Gluten Free Sponge Not Rising?
Ensure fresh gluten-free baking powder and beat the eggs and sugar well to trap air for leavening.
How Do I Prevent A Gluten-free Sponge Cake From Becoming Dry?
Add moisture with ingredients like yogurt, sour cream, or fruit puree avoid overbaking.
How Do I Make My Gluten Free Baking More Fluffy?
Use lighter flours like rice or tapioca, incorporate xanthan gum, and beat batter longer for aeration.
Can I Use Buttermilk In A Gluten-free Victoria Sponge Recipe?
Yes, buttermilk adds moisture and tanginess, enhancing the flavor and texture of the cake. Adjust other liquid amounts for consistency.
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Mary Berry Gluten Free Victoria Sponge Nutrition Facts
Amount Per Serving
- Calories: 350 calories
- Total Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 100mg
- Sodium: 250mg
- Total Carbohydrates: 40g
- Dietary Fiber: 2g
- Total Sugars: 25g
- Protein: 5g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Gluten Free Victoria Sponge
Description
This Mary Berry Gluten Free Victoria Sponge recipe calls for caster sugar, free-range eggs, vanilla extract, well-softened butter, gluten-free white self-raising flour, gluten-free baking powder, jam, and sifted icing sugar. The total time required is 45 minutes, and it serves 8 people.
Ingredients
Instructions
- Warm the oven up to 190C/170C Fan/Gas 5. Butter two 20cm/8in sandwich tins with loose bases and put rings of baking paper on the bottom of each one.
- Mix the eggs, sugar, and vanilla in a bowl until the mixture is very light, smooth, and thick. For about 5 minutes, use electric beaters or a food machine to do this. When you lift the whisk from the bowl, it should leave a thin trail of batter.
- Plus the baking powder, flour, and butter. Beat for another minute or two until smooth.
Place an even amount of the mixture in each of the prepared tins and smooth the tops. - Place on the same shelf and put it in the middle of the oven. Bake for 20 to 22 minutes, or until it is golden brown, well risen, and just starting to pull away from the sides of the tin.
- Put the tins on a wire rack to cool for 15 minutes after taking them out of the oven. Take the baking paper off and let it cool all the way down.
- Set one of the sponges on a plate or cake stand. Loosen the jam up with a spoon and spread it on the cake. Spread out almost all the way to the edges. Sift icing sugar over the cakes and put them in a sandwich.
Notes
- Use well-softened butter for a light texture.
Ensure gluten-free flour and baking powder are fresh for optimal rise.
Don’t overmix the batter to avoid a dense sponge.
Choose a high-quality jam for the filling.
Dust the cake with icing sugar just before serving for a professional finish.