Description

Mary Berry’s Gluten-Free Victoria Sponge offers all the elements of a classic Victoria sponge but without gluten. The gluten-free flour keeps the sponge light and airy, and with a layer of jam and cream in the middle, this cake is deliciously simple and elegant.

Ingredients

For the Cake:

Butter (175g, softened): Adds moisture and richness.
Caster sugar (175g): Sweetens the cake and helps it brown.
Gluten-free self-raising flour (175g): Provides structure without gluten.
Baking powder (1 tsp): Ensures a light, fluffy sponge.
Eggs (3 large): Helps bind and add richness to the batter.
Milk (1-2 tbsp): Loosens the batter for a smoother consistency.
Vanilla extract (1 tsp): Adds a subtle, classic flavor.

For the Filling:

Raspberry jam (4-5 tbsp): Adds sweetness and a slight tartness.
Whipping cream (200ml, whipped): Adds a light, creamy texture.
Icing sugar (for dusting): To give a classic finish.

Optional Add-Ins:

Fresh raspberries or strawberries: For an extra burst of flavor in the filling.

Instructions

Step 1: Preheat the Oven and Prepare the Tins

Preheat your oven to 180°C (350°F) or 160°C (fan).
Grease and line the base of two 8-inch round cake tins with parchment paper.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream the softened butter and caster sugar together until light and fluffy, which takes about 2-3 minutes with an electric mixer.

Step 3: Add the Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition to incorporate fully.
Stir in the vanilla extract for a smooth, fragrant batter.

Step 4: Add the Dry Ingredients

Sift in the gluten-free self-raising flour and baking powder.
Gently fold the dry ingredients into the wet mixture until just combined.
If needed, add 1-2 tablespoons of milk to create a smooth, pourable consistency.

Step 5: Divide and Bake the Batter

Divide the batter evenly between the two prepared cake tins, smoothing the tops with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the sponges are golden and a skewer inserted into the center comes out clean.

Step 6: Cool the Cakes

Allow the cakes to cool in the tins for 5-10 minutes, then transfer to a wire rack to cool completely.

Step 7: Assemble the Cake

Place one sponge layer on a serving plate and spread the raspberry jam evenly over the top.
Spread the whipped cream over the jam layer, then carefully place the second sponge layer on top.

Step 8: Finish with Icing Sugar

Dust the top of the cake with icing sugar for a classic finish. Add fresh raspberries or strawberries on top if desired.