This is a classic Victoria sponge modified from a family recipe to be gluten free. Over 30 years ago I was diagnosed with coeliac disease and I thought then as a child bye bye cakes, biscuits and everything else that people without coeliac disease can have. Then 20 odd years ago I went through some of my late grandmother's recipes and thought to myself I'm going to make these gluten free so that others with coeliac disease and wheat intolerance can still enjoy the things they always did before diagnosis.
If you are allergic to eggs as I am you can use an a Natural Egg Replacement Mix which is what I do; check your supermarket or health food store for egg replacement mixes.
Being a family recipe passed down from my grandmother to my mother and then to me naturally I would enjoy it and hope others will also enjoy it - 03 Sep 2016
I used self raising gluten free flour and one teaspoon of baking powder with Stork margarine. I also added a few splashes of milk during mixing - I think it could have taken a little more. Cooking time was slightly less than stated; mine cooked in just under 25 minutes. It was a big hit with my father-in-law who needs gluten free, but the rest of the family loved it as well. - 18 Jun 2017
Tastes better than a normal victoria sponge. I used aldis gluten free self raising flour .no baking powder. And 5 small eggs. And butter instead of margarine. My husband asked for seconds which is very unusal. Fantastic. - 03 Feb 2017