Gluten free custard sponge cake

    45 min

    Just four everyday ingredients result in this beautiful gluten free sponge cake, perfect for making a gluten free Victoria sponge.

    22 people made this

    Serves: 8 

    • 120g gluten free custard powder
    • 4 eggs, separated
    • 1 teaspoon gluten free baking powder
    • 175g caster sugar
    • whipped cream, for filling
    • jam, for filling
    • gluten free icing sugar, for dusting

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat the oven to 180 C / Gas 4. Butter two 20cm cake tins.
    2. Sift the custard powder and baking powder together, three times.
    3. Beat the egg whites until stiff peaks form. Beat the yolks into the stiffly beaten whites, one at a time. Gradually beat in the sugar. Fold in the pre-sifted dry ingredients gently.
    4. Divide the cake mixture between the two prepared tins. Bake for 20 to 25 minutes. Cool slightly in the tins, then turn out onto wire racks to cool.
    5. Once cool, sandwich together with your favourite jam, whipped cream, or both! Dust with icing sugar for a finishing touch, if desired.

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    Reviews in English (2)


    Brilliant!! This cake had a great taste and was so light, an absolute hit with all the family!  -  29 Jan 2017


    After 25 mins in the oven I checked, the skewer came out soggy so left it in a further 10. Epic fail.One cake has like a halo of crispy chewy fluff sitting an inch above the rest of the shrunken mess and the other has come out hour glass shape. Hopefully some strategically placed cream will disguise.  -  28 Jun 2013