This Mary Berry Gluten-Free Victoria Sponge is a moist and fluffy recipe, which is made with gluten-free self-raising flour and raspberry jam. It’s a classic, foolproof recipe, ready in about 50 minutes plus cooling time.
Mary Berry Gluten-Free Victoria Sponge Ingredients
For the Gluten-Free Sponge:
- 225g (8oz) softened butter or baking spread
- 225g (8oz) caster sugar
- 4 large eggs, at room temperature
- 225g (8oz) gluten-free self-raising flour blend (must contain xanthan gum)
- 2 level tsp gluten-free baking powder
- 1-2 tbsp milk (if needed)
- 1 tsp vanilla extract
For the Filling:
- 100g (4oz) unsalted butter, softened
- 200g (7oz) icing sugar, sifted
- 1/2 tsp vanilla extract
- 1-2 tbsp milk
- 4-5 tbsp good-quality raspberry or strawberry jam
- Icing sugar, for dusting
How To Make Mary Berry Gluten-Free Victoria Sponge
- Prepare the Oven and Pans: Preheat the oven to 350°F (180°C / 160°C Fan). Grease two 8-inch (20cm) round sandwich tins and line the base of each with parchment paper.
- Make the Sponge Batter: Using the all-in-one method, place the softened butter, caster sugar, eggs, gluten-free self-raising flour, and gluten-free baking powder into a large mixing bowl.
- Mix the Batter: Beat all the ingredients together with an electric mixer for about 2 minutes, until the batter is smooth, pale, and well-combined. If the batter seems too stiff, add 1-2 tablespoons of milk to achieve a soft dropping consistency.
- Bake the Sponges: Divide the mixture evenly between the two prepared tins and level the surfaces. Bake in the center of the oven for 25 to 30 minutes, until the cakes are golden, well-risen, and spring back when gently pressed.
- Cool the Cakes: Let the sponges cool in their tins for 10 minutes before carefully turning them out onto a wire rack. Peel off the parchment paper and allow them to cool completely.
- Make the Buttercream: While the cakes cool, make the filling. In a large bowl, beat the softened butter until creamy. Gradually add the sifted icing sugar, beating well. Add the vanilla extract and 1 tablespoon of milk, and continue to beat until the buttercream is light and fluffy. Add more milk if needed to reach a spreadable consistency.
- Assemble the Cake: Place one cooled sponge layer, upside down, onto a serving plate. Spread it generously with the raspberry jam. Pipe or spread the buttercream evenly over the jam.
- Finish and Serve: Place the second sponge on top and press down gently. Lightly dust the top of the cake with icing sugar before slicing and serving.
Recipe Tips
- How do I avoid a gritty texture? Some gluten-free flour blends can have a slightly gritty texture. To prevent this, you can let the mixed batter rest for 10-15 minutes before pouring it into the tins. This allows the flour to fully hydrate.
- Why is xanthan gum important? Xanthan gum acts as a binder and provides the structure that gluten normally would. Using a gluten-free flour blend that already contains it is the easiest way to ensure your cake doesn’t turn out crumbly.
- How do I keep the sponge moist? Gluten-free cakes can sometimes be dry. The all-in-one method with soft butter or baking spread helps create a moist crumb. Be careful not to overbake; check the cakes at the 25-minute mark.
- Can I use a different filling? Absolutely. While jam and buttercream are classic, this cake is also delicious with fresh whipped cream and sliced strawberries, or with a tangy lemon curd filling.
What To Serve With Gluten-Free Victoria Sponge
This classic cake is the perfect centerpiece for an afternoon tea and is best served with:
- A pot of freshly brewed English Breakfast or Earl Grey tea.
- A glass of Prosecco for a celebratory touch.
How To Store Gluten-Free Victoria Sponge
Store: The assembled cake will keep well in an airtight container at room temperature for up to 2 days. Gluten-free cakes can dry out faster than their wheat-based counterparts, so proper storage is key.
Gluten-Free Victoria Sponge Nutrition Facts
- Calories: ~500 kcal per slice
- Protein: 5g
- Fat: 29g
- Carbohydrates: 58g
- Sugar: 45g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A store-bought gluten-free self-raising flour blend is the easiest and most reliable option. Look for one that specifically states it contains xanthan gum for the best structure. Brands like Doves Farm are popular in the UK.
Yes. You can substitute the butter/baking spread with a dairy-free block alternative and use a plant-based milk (like almond or soy) in the batter and buttercream.
This can happen if your baking powder is out of date or if the batter was overmixed. The extra teaspoon of gluten-free baking powder in this recipe is added to give the cake an extra boost of lift.
Mary Berry Gluten-Free Victoria Sponge Recipe
Description
A light, tender, and classic Victoria sponge made completely gluten-free using an easy all-in-one method, and filled with raspberry jam and a simple vanilla buttercream.
Ingredients
Instructions
- Preheat oven to 350°F (180°C). Grease and line two 8-inch sandwich tins.
- Combine all sponge ingredients in a large bowl and beat with an electric mixer for 2 minutes until smooth.
- Divide the batter between the tins and bake for 25-30 minutes until golden and springy. Cool completely.
- To make the buttercream, beat the softened butter until creamy. Gradually beat in the sifted icing sugar, vanilla, and milk until light and fluffy.
- Spread one cooled cake layer with jam, then top with the buttercream.
- Place the second cake layer on top and dust with icing sugar before serving.
Notes
- Using a gluten-free self-raising flour blend that contains xanthan gum is essential for the best texture.
- Ensure all ingredients are at room temperature for a light, even bake.
- Do not overmix the batter; stop as soon as it is smooth and combined.
- Store in an airtight container at room temperature for up to 2 days.
