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Perfect Gluten Free Victoria Sponge
10 mins
20 mins
40 mins
 
The perfect gluten free Victoria sponge - light and fluffy, buttery and sweet. Everything this classic cake should be.
Servings: 8
: 568 kcal
Author: Just Jo
Ingredients
  • 225 g Juvela Gluten-Free White Mix
  • 1 rounded tbsp Bird's custard powder* see NOTE below
  • 1 tsp rounded of Gluten Free baking powder
  • 225 g very soft butter
  • 225 g caster sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract or 1/2 tsp vanilla powder or seeds from one pod
To fill
  • 250 ml approx double cream softly whipped
  • 4 tbsp of your favourite jam or a punnet of soft fruits as liked
  • 1 tbsp icing sugar to sift over the finished cake
Instructions
  1. Grease and line two 8 inch diameter sandwich pans - grease the paper too to ensure the cooked cakes release easily.
  2. Preheat the oven to 180˚C.
  3. If necessary, soften your butter by a thorough beating first. If it is already very soft (i.e. been in an ambient temperature room for 24 hours) then beat all the ingredients together for the cake until they form a smooth batter - barely 30 seconds in a stand mixer.
  4. Divide between the prepared pans and spread the batter out so that it is very thin in the centre and creeps up the sides of the pan - this scooped out appearance makes for a more even and flatter topped bake (and works for non-GF cakes too).
  5. Bake for 18-20 mins - they will rise a lot and be very brown. They should spring back to the touch and a skewer inserted into the centre should come out clean.
  6. Cool on a rack for 10 minutes before removing from the tins to complete cooling.
  7. Sandwich together with the whipped cream and jam or fruit as liked and dust with the icing sugar before serving.
Recipe Notes

Important - Bird's Custard Powder is in itself a gluten free product but the label states it is made in a factory where gluten is handled so depending on your sensitivity to gluten, this brand could be unacceptable to you. Certified Gluten Free custard powders are available by other manufacturers or you can make your own (Google will tell you how until I perfect a recipe!). Failing that, use 1 tbsp of certified gluten free cornflour and an extra teaspoon of vanilla extract. Note that the flavouring in Bird's custard is actually almond not vanilla!

Adapted from from a recipe by Juvela, the gluten free product manufacturer