Glorious gluten free Victoria sponge
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.
Ingredients
Makes: 1 sponge cake
- For the sponge
- 225g gluten free multipurpose white mix
- 1 1/2 teaspoons gluten-free baking powder
- 170g caster sugar
- 170g butter, room temperature
- 3 medium eggs
- 1 1/2 teaspoons vanilla extract
- For the filling
- 50g butter, softened
- 110g icing sugar
- 1 teaspoon vanilla extract
- 160g jam or lemon curd
- icing sugar, for dusting
Method
Prep:15min ›
Cook:30min ›
Ready in:45min
- Place all the sponge ingredients into a mixing bowl and beat well for 2 minutes using an electric mixer. Beat until the mixture is light, pale and fluffy with a soft dropping consistency. Divide the mixture between two greased and lined 20cm round cake tins.
- Bake in the centre of a preheated 170 C / Gas 3 oven for 30 minutes, until the sponge is pale golden brown in colour and the cake springs back when lightly touched.
- Turn the oven off and open the door for 5 to 10 minutes before taking the sponges out onto a cooling tray.
- Make the buttercream by beating the butter till light and fluffy, then adding the icing sugar and vanilla and beating till smooth.
- Sandwich cooled cakes together with the buttercream and jam or lemon curd, then dust the top with sieved icing sugar.
Tip
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.
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Reviews & ratings
Average global rating:
(4)
Reviews in English (4)
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
Made this using soft margarine instead of butter and 3 large eggs. Baked in two 8inch tins. Did not rise very much, but tasted delicious. Also added 2 tbsp of milk and baked for 25 mins. Would make more mix next time to have a higher cake. - 02 Jan 2018
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
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