Gluten Free Victoria Sponge with buttercream and jam

Gluten free Victoria sponge
A delicious gluten free Victoria Sponge.
For the Sponge:

226g/8oz rice flour
2 tsp baking powder
226g/8oz caster sugar
4 free range eggs
226g/8oz soft butter
2 tsp vanilla extract

For the Icing:

250g/8oz icing sugar
80g/3oz soft butter
2 tsp vanilla extract
25ml milk
Strawberry jam
Icing sugar to serve

1. Preheat your oven to 375F/190C/Gas5. Grease or line two 7-inch tins. Pop the kettle on to boil.

2. Put all the cake ingredients into a bowl and beat thoroughly with an electric whisk for about 2 minutes. The mixture should turn a lighter colour and be nice and fluffy.

3. Add two tablespoons of the boiled water and whisk again until it’s all combined, it should go even lighter.

4. Pour the mixture into the cake tins, and bake in the middle of the oven for about 30 minutes. If you have a particularly hot oven – ovens do vary wildly in temperature – then put it nearer the bottom of the oven. After 30 minutes you may need to put a piece of baking parchment on the sponges to stop them burning.

5. When they are firm to the touch – the sponge should bounce back when pressed – take out of the oven and leave to cool.

6. Meanwhile put all the ingredients for the icing in a bowl, and whisk for five minutes using an electric whisk. This takes quite a bit more effort than it seems, but keep going, there will be a point when it suddenly expands as you’re putting air into it and it goes wonderfully light and fluffy.

7. Once the cake is cooled – and it must be very cold otherwise your icing will slide right off it. Put half of the icing on one of the cakes, and spread the strawberry jam on the other side and sandwich together. Dust the top of the cake with icing sugar, and serve.

Approx serving:
Posted in:
Cakes and desserts
Posted by:
Former BBC Food journalist Charlotte O'Leary

7 Responses to Gluten Free Victoria Sponge with buttercream and jam

  1. Pingback: Baking day #1 – And another thing…

  2. Sandra says:

    Made this several times, always good! Everyone comments how light and tasty! ❤️

  3. Sandra says:

    Made this recipe for a birthday cake! Everyone loved it. Just making one again now for the weekend. Absolutely delicious and so easy ❤️

  4. Caroline says:

    I had this at a friend’s house yesterday. It was delicious! And had risen very well indeed.

  5. Vicky says:

    This is the best simple gluten free cake recipe I have come across. Have baked it several times and it always comes out really well. I’m wondering if I could easily convert the recipe to cupcakes, or for a chocolate sponge? I also add quarter tsp xantham gum although it probably doesn’t need it.

  6. Jane Crick says:

    I did a lot of baking before I changed to a gluten-free diet just recently. This is the first gluten free cake I have ever baked, and my first all-in-one method. Have to say… I am converted!
    So easy to make and tastes great. Light, fluffy, moist and excellent! Don’t think it will last long…

  7. Claire Larder says:

    Delicious. Absolutely delicious. You wouldn’t know it was made with rice flour!

    Took a bit longer to bake in my gas oven, but came through beautifully.

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