This super easy to bake Victoria Sponge Cake is baked using Gluten-Free Flour, but don't worry! This recipe promises a full-on fluffy sponge, sandwiched together with sweet jam and a light buttercream this simple gluten free Victoria Sponge Cake will be your new go-to cake recipe.
Whether you're whipping up a birthday showstopper, or topping all your tiers with fresh chopped strawberries this Jubilee - this cake is sure to delight all of your guests with just one bite. Better go pre-heat your oven!
Be the talk of the town this Jubilee with a spread of all spreads, homemade style. Why not whisk up cupcakes fit for all the family (or street!) with our Simple Gluten Free Chocolate Muffins or for a zesty loaf cake that we're sure even the Queen herself would approve of, our Gluten Free Lemon Drizzle is a favourite amongst our Baking Mad Gluten 'Free-ers''
13 ingredients12 steps
Gluten Free
Ingredients
MetricImperial
For the cake
300gGluten free self raising flour
1 tspBaking Powder
250gSilver Spoon Caster Sugar
250gSoftened butter
5Medium eggs
1/4 tspXanthum gum
1 tspNielsen-Massey Vanilla Extract
2 tbspMilk
For the filling
250gUnsalted Butter (room temperature)
500gSilver Spoon Icing Sugar
2 tbspMilk (to loosen the buttercream)
6 tbspStrawberry jam
250gStrawberries (punnet)
Utensils
Two 8 inch cake tins
Parchment paper
Stand mixer
Spatula
Nutritional information per 160g serving
Energy 720cal
Fat 37g
of which Saturates 22g
Carbohydrates 92g
of which Sugars 72g
Protein 3.2g
Salt 0.6g
Method
Step 1
Preheat the oven to 180 degrees C/160 degrees C fan
Step 2
Grease and line two 8 inch round cake tins
Step 3
Measure the flour, baking powder and xantham gum into a large bowl and set aside
Step 4
Place the sugar and butter into the bowl of a stand mixer and beat until smooth and silky
Step 5
Add the eggs, vanilla extract and a tablespoon of flour and beat again
Step 6
Add the dry ingredients to the wet and very gently beat until fully incorporated
Step 7
Pour the batter into the prepared cake tins and bake in the preheated oven for 20-25 minutes or until an inserted skewer comes out clean
Step 8
Remove from the oven and allow to cool fully on a wire rack
Step 9
Begin making the buttercream by beating together the butter, icing sugar and milk until the buttercream becomes silky and a spreadable texture
Step 10
Using an offset spatula, gently add a layer of jam then buttercream to the top of the first cake layer, then place the second cake layer on top. repeat the buttercream on the second layer
