Gluten Free Victoria Sponge Cake
Light and fluffy Gluten free Victoria sponge cake filled with jam and fresh whipped cream. Easily adapted to be dairy free. If you love strawberry jam cake then you will love this victoria sandwich.
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Servings: 12 servings
Equipment
- 2 round baking tins ( I used 8" tins)
Ingredients
Sponge cakes
- 300 grams Gluten free Self Raising Flour To make self raising flour at home by mixing 2 teaspoons of baking powder with every 125 grams of Gluten free All purpose flour (Plain flour in the UK).
- 300 grams Butter (Soft Room Temperature) Dairy free spread if required
- 300 grams Sugar caster or fine white sugar
- 5 large Eggs (Room Temperature)
- 1.5 teaspoon Baking Powder
- 1 teaspoon Vanilla extract
- ¼ teaspoon Xanthan Gum
Filling
- 6 tablespoons Strawberry Jam
- 450 ml Double Cream Heavy cream
- 125 grams Icing Sugar (sieved) Powdered sugar
Instructions
Sponge Cake
- Preheat oven to 170°c/325°F/Gas mark 3
- Prepare and grease the baking tins.
- In a large bowl combine all the cake ingredients.
- Mix well ensuring that the mixture is smooth with no lumps and all ingredients are combined. Whisk well to ensure plenty of air gets into your mixture.
- Divide the mixture evenly between the two cake tins and spread evenly in the tin. Place in the oven.
- Bake for approximately 30-35 minutes cooking times may vary dependent on oven. Check the sponge with a skewer and if it comes out clean it is ready if not bake for a few minutes longer.
- Place sponges on a cooling rack.
Filling
- Whisk the double cream and icing sugar (sieved) together adding a few tablespoons of icing sugar at a time until combined. Whisk well until cream is thick and smooth.
- Once the sponges are cool spread jam evenly on bottom layer and then add a layer of the cream filling. Spread evenly then top with the second sponge. Dust with a little icing sugar and decorate as desired.
Notes
NOTE: Always check that all your ingredients are gluten free. Some cake decorations may contain gluten.
STORAGE: The cake can be stored in an airtight container in the fridge for you to enjoy for up to 5 days if fresh cream is used. Remove from the fridge one hour before eating. Allowing the cake and cream to come to room temperature before serving.
The cake Can be stored in an airtight container at room temperature if you didn't use fresh cream in your cake filling.
FREEZING: The sponge can be frozen in a freezer-safe container for up to 3 months. Then add filling when defrosted.