Gluten Free Victoria Sponge Cake – The PERFECT Recipe
The PERFECT Gluten Free Victoria Sponge Recipe (Victoria Sandwich) – Balanced for texture and flavour so no one will EVER know it’s gluten free. Rice free; Nut free; Optional dairy free.
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Every Coeliac needs an incredible Gluten Free Victoria Sponge recipe
This is my PERFECT Gluten Free Victoria Sponge. Simple… Iconic… Delicious. Because EVERY Coeliac (or gluten avoider) NEEDS an incredible Victoria Sandwich Cake recipe in their lives. Sometimes, nothing else will do…
A Victoria Sponge should be uncomplicated… Two layers of vanilla-infused cake, sandwiched with red jam… Most often raspberry, but strawberry is popular too. It should be light, balanced, moist but not dense and risen to perfection… No humps and spirit-level even. An exceptional and quintessential offering for tea time, bake sales, coffee mornings, afternoon teas and sharing with friends…
Whether an additional layer of buttercream or cream accompanies the jam is up for debate. I personally think that a good Victoria Sandwich needs nothing extra… The sponge speaks for itself and shines with just the simple sweetness of fruity jam. Anything else is unnecessary and quite possibly ‘sacrilege’… But I’m not alone in this! The esteemed Women’s Institute also goes with the jam-only rule.
Why choose this Gluten Free Victoria Sponge recipe?
My Gluten Free Victoria Sponge is not new to the blog. It’s been here since 2017 (albeit with a couple of perfecting tweaks along the way with new learning). But why choose this particular recipe over others that are out there?
First and foremost, because it’s totally delicious. I spent endless hours in the kitchen testing and tweaking ingredients AND process to get both the texture and flavour exactly as it should be.
The effort was worth it though…
- The resulting sponge is perfectly textured, light and moist.
- It’s the real deal… made by (almost) traditional methods to ensure a classic result.
- And no one will EVER know it’s gluten free. How do I know? Because it’s been fed to loads of wheat-eaters, who had nothing but praise for its texture and flavour… And not one of them ever questioned the flour status.
Is this cake easy to make?
Whether a gluten free Victoria Sandwich (or indeed any Victoria Sandwich) is easy to make, has no straightforward answer. While it appears the most simple of bakes, it is the sponge which defines whether you are a good baker or a great baker. But once you are comfortable with the basic techniques for making it, ALL cakes feel like a walk in the park…
Without a doubt, this is the reason why Victoria Sponge is a key curriculum bake in school cookery classes. It is, above any other recipe, the cake that teaches about crumb, texture, density, rise and flavour. It teaches the principles of ratio, of creaming butter with sugar, of beating eggs without curdling and of folding flour with a gentleness that ensures a lightness worthy of the great queen herself… All skills that once mastered, serve any baker for life.
Because it is such an iconic bake however, there’s nowhere to hide if it goes wrong. Throw in the gluten free curve ball and it feels even less predictable. But that said… It’s not a difficult recipe and is absolutely worthy of your time.
Crumb and texture are everything…
So, what are we looking for in a great Victoria Sponge? Ultimately it comes down to texture and crumb… Forget ‘it looks like it should’. The test to any cake is what it tastes like and how it feels to eat. Unquestionably at Gluten Free Alchemist, if the texture isn’t right, the bake is reworked over and over until it is. And that includes experimenting with how ingredients are mixed.
For this recipe however, there is an added twist to the story… I recently created a new Gluten Free, Rice Free White Flour Blend C (recipe shared in my post: Gluten Free Flour Blends). Its development was primarily tested using the ‘simple’ Victoria Sponge (because there was nowhere to hide and it allowed for consistent comparison). But with over 30 iterations and therefore 30+ Victoria cakes, what I learned about making this most iconic of bakes will change how I make them forever! Specifically… Eggs and how they are added truly matters!
Creamed vs ‘All-In-One’ vs ‘Reverse-Creaming’ Methods – Which is best for making a Victoria Sponge Cake?
Creamed Sponge method
The recipe shared here is for a creamed Victoria Sponge. That is… one that has had butter creamed into the sugar until it is pale and fluffy and before adding eggs and other ingredients to the bowl. This is how a traditional Victoria Sponge has always been made… And for a reason! Creaming (if done properly) beats additional air into the mix, supporting natural rise and lightness.
All-In-One Method
I fully understand why switching to the ‘all-in-one’ method (where all ingredients are unceremoniously dumped into a bowl and beaten at the same time) holds great temptation. It saves time, is very straightforward and limits the risk of the eggs splitting.
However, in my humble opinion, it honestly has no place in the world of Victoria Sandwich baking. It may allure with its simplicity, but the results are never the same. When comparably tested, all-in-one sponges invariably come out more dense and less enjoyable to eat.
Reverse Creaming Method
The ‘reverse creaming’ method is a process whereby the butter is blended with the flour first and before adding the sugar and wet ingredients. This method limits the chance of the eggs curdling (which seems to be a key reason why some gluten free bakers choose it). However, in testing on Victoria Sandwich Cakes, the resulting crumb was (for me) always dense and tight.
A new method for adding eggs!
In my 30+ Gluten Free Victoria Sponge tests I tried EVERY permutation of mixing the ingredients… to recreate memories of the perfect crumb and texture. And what I learned about using eggs was a game changer in my gluten free cake baking… Indeed, the texture of this sponge was better than any gluten free Victoria Sandwich I have ever eaten.
When it comes to the eggs, this is what I learned…
- The eggs should be as fresh as possible (obviously).
- Because gluten free flours require greater hydration, a Victoria Sandwich requires more liquid. Thus the eggs (weighed in shells) should total slightly more than the equal weight of the flour/butter/sugar used. So for a cake using 250g of flour, the total egg weight (in shell) is around 260 to 265g.
- The eggs MUST be at least at room temperature and (better still) gently warmed by popping them (in their shells) in a bowl of slightly warm water for 10 minutes before using them.
- For the best texture, add half the egg to the batter as whole beaten egg (yolk + white) a little at a time. THEN SEPARATE THE REMAINING EGGS to add to the batter separately (this makes a HUGE difference).
- Add the remaining egg YOLKS to the batter BEFORE the whites. The protein and fat they contain helps support the amalgamation of the rest of the liquid egg white more evenly and smoothly and gives the sponge a softer, richer and more even texture.
- Fork-beat the egg whites to loosen, before adding them little by little and very slowly. Patience is essential!
- Use the mixer at LOW SPEED (or the traditional method of hand-beating with a wooden spoon) to gradually ‘massage’ the ingredients together. Why? Because mixing at high speed doesn’t allow enough time for the fat and liquid to combine evenly and this splits the mix.
Additional tips for limiting split batter…
Of course… Because of the relatively high ratio of egg in this batter, it will always have a greater chance of curdling (however you mix it). Thus, basic principles still apply (even with the different egg method)…
- Make sure ALL ingredients are brought completely to room temperature (including milk). And that the butter is very soft before mixing. This is always the first line of defence!
- Cream the butter and sugar until really light and fluffy, scraping down the bowl several times during mixing.
- Do NOT add xanthan gum to the flour blend until after all the egg is beaten through. If you need to add any flour to prevent splitting, whisking xanthan gum at the same time will result in a tighter crumb.
- When adding the egg whites, watch closely for any signs of splitting (when the batter starts to look grainy and curdled). If it starts to split, add a spoonful of flour from the weighed amount (without xanthan gum) to help stabilise it. Don’t leave it too late though… Once the batter definitively splits, it’s hard to repair!
- Because Victoria Sponge batter is a finely balanced emulsion, add half to one tablespoon of the flour (without xanthan gum) to the wet mix anyway with the last couple of additions of egg white. This helps to amalgamate the emulsion more evenly.
Does the gluten free flour blend matter?
If you want to create the best gluten free cakes with incredible texture and no grittiness then yes… the blend matters. Using one single-origin gluten free flour (such as buckwheat flour, rice flour or tapioca flour, for example) will result in a baking disaster. Gluten free flours need to be blended together to mimic the structure and qualities obtained from standard wheat flour. The choice of flours and how they are balanced alongside each other is also equally important.
I make Gluten Free Victoria Sponge cakes with one of two flour blends… Either my Gluten Free, Rice Free, Corn Free White Flour Blend C or my Wholegrain Rice Free Gluten Free Blend B. While Blend B produces a slightly darker crumb, both blends are balanced and versatile and create incredible Victoria Sandwich Cakes.
Nonetheless, if flour-blending isn’t your thing, the recipe works well with an alternative blend. The usual suspects such as Doves Freee Plain White are fine. However, because of the high levels of rice flour, the texture will be grittier and you may need to add a drop more milk to compensate for dryness. Check the consistency of the batter before transferring to the cake tins (see below).
Does this recipe need xanthan gum?
I’ve tested my Gluten Free Victoria Sandwich recipe both with and without Xanthan Gum. My conclusion is that it has a slightly better structure with a small amount added (and thus I recommend using it).
Nonetheless, if you cannot tolerate xanthan you can substitute it with an alternative binder… Psyllium husk powder at 1½ times the amount; guar gum at the same ratio.
If using a commercial gluten free flour blend, check the ingredients… Some already contain xanthan gum. If yours does, don’t add any more.
What is the secret to making a good Gluten Free Victoria Sponge? Tips for a perfect batter…
- WEIGH the ingredients with care. The Victoria Sponge (perhaps above all others) is about precision and consistency. For this you will need some reliable digital kitchen scales.
- Make sure ALL the ingredients are at room temperature (see the additional note re eggs above).
- Use block butter (or dairy free alternative) rather than the hybrid ‘spreadable’ options or soft margarine. Not doing so will negatively affect the structure of the bake.
- Beat the butter with the sugar for a good 2 to 3 minutes. One of the key secrets to a great Victoria Sponge is getting plenty of air into the mix.
- See the egg tips above.
- Beat the batter gently (mixing at high speed is more likely to split it).
- If the mix starts to split (the eggs and butter separate and become lumpy), don’t panic! But DO add a tablespoon or two of flour and gently mix through. This should help it re-amalgamate.
- Scrape down the sides of the bowl several times during mixing, so the batter is even.
- SIFT the flour for best lightness and texture and fold in with a large spoon. Fold using wide turns to ensure you maintain as much air as possible.
- Check the consistency of the batter. You are looking for a consistency that drops easily but without running off the spoon (ie. ‘soft dropping’). If it seems too thick, loosen very slightly with a drop of milk.
How can I tell when a Victoria Sponge Cake is done?
To avoid an over-baked sponge (which is dry and possibly more crumbly), I recommend testing it with a cake skewer or wooden cocktail stick. Open the oven door (do not take the cake out, but pull the rack slightly towards you to get enough access)… Gently poke it into the centre of the sponge… If it comes out clean (or with just a couple of crumbs attached), the cake is ready!
If, however, the skewer has wet cake batter stuck to it, it needs a bit longer. But be vigilant… Just an extra minute or two may be as much as it needs.
Is this gluten free Victoria Sandwich recipe safe for Coeliacs (Celiacs)?
Yes. Absolutely! This Victoria Sponge has been created especially for the gluten free community and thus is completely safe for people with Coeliac Disease (Celiac Disease). As always however, double check the labels for all ingredients to be sure there is no hidden gluten or ‘may contain’ warnings. For this recipe, the baking powder and any flours used must be certified gluten free.
Can I make this Victoria Sponge dairy free as well as gluten free?
Yes. The only dairy ingredients used are butter and a drop of milk… Both of which can be switched for dairy free alternatives if needed. Just make sure the dairy free butter is of the firm, ‘block’ variety – such as Flora Baking Block or Stork Baking Block.
Do I need special equipment to make a gluten free Victoria Sponge?
I don’t think so… All you need is probably already in your kitchen. However, as a quick guide, you want…
- A set of accurate Kitchen Weighing Scales – consistency is important in baking!
- Measuring Spoons – for accuracy.
- Mixing bowls – for weighing, blending and whisking.
- A sturdy and reliable Electric Whisk – This is the hand whisk I use (it’s been a game-changer for quality and usability). But a stand-mixer is fine too.
- A large, flexible mixing spoon – I honestly couldn’t live without this silicone spoon-spatula in my kitchen.
- TWO 8-inch round baking tins (preferably with a loose bottom, for easy sponge removal).
- Good-quality baking parchment (Lakeland baking paper is the only brand I trust).
- An oven… obviously!
- Wire racks to cool your cakes. Stackable ones are fabulous for saving space!
How long will this Gluten Free Victoria Sponge Cake keep and how should I store it?
My Victoria Sandwich should keep for 3 to 4 days in an airtight container. Of course, as with most cakes, it will dry over time and if the cake was over-baked to start with, then it will not last as long… You’ll know when it’s past its best.
Store the cake in a coolish, dark place at room temperature, and NOT in the fridge.
Can I freeze this cake?
Yes. It’s fine to freeze. However, I recommend freezing as plain sponges before the cake is filled. The process of freezing and defrosting can cause jam to ‘bleed’ into the sponge. And buttercream (if you have decided to use it) doesn’t freeze well.
To freeze… separate sponges by placing a piece of baking paper between them. Wrap them tightly in cling-film and pop them in a sealable bag (or wrap with an additional layer of foil). They should be good for 2 to 3 months.
When ready to eat… Remove from the freezer and allow to defrost at room temperature. Fill and decorate as usual.
Alternative homemade jams for a Victoria Sandwich Cake
- Rhubarb, Strawberry and Cointreau Jam
- Mixed Berry and Apple Jam
- Strawberry, Rhubarb and Pomegranate Jam
- Low Sugar Strawberry Jam without Pectin
Ready to make a Gluten Free Victoria Sponge?
And that’s all there is to tell you… I hope my Gluten Free Victoria Sponge experience provides a little wisdom. If you do make the recipe (which is below), I’d love to hear how it went… Leave a comment, rate the recipe or message me on social media. (Facebook, Instagram and Pinterest).
For more delicious gluten free Layer Cake inspiration, head over to the dedicated Big Cakes and Celebration Cakes Index… Or go small with my Mini Victoria Sponge Cakes which are perfect for parties and bake sales.
For everything else… The huge Gluten Free Recipe Index is the place to start… I’ve shared hundreds of recipes (all with clickable photos) for FREE with my love.
Classic Victoria Sponge Cake (Gluten Free)
Key equipment
Ingredients
Sponge
- 4 large eggs MUST be at least at room temperature (see method) – UK large size (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’) – total weight with shells for 4 eggs = approx 260 to 265g
- 250 g plain gluten free flour blend (tested with rice free GFA blends B & C – see NOTES). Also tested with GFA blend A and Doves Freee brand
- ¼ tsp fine sea salt
- 3½ tsp baking powder (gluten free)
- ½ tsp xanthan gum (KEEP SEPARATE)
- 250 g softened butter or dairy free alternative (use a block butter/alternative)
- 250 g caster sugar (super-fine sugar)
- 2 tsp vanilla extract (or 1 tsp vanilla paste)
- 75 ml milk (or dairy free alternative) or more as required to achieve soft dropping consistency (75 ml = 5 tbsp)
Filling and decoration
- 280 g good quality raspberry/strawberry jam approx amount
- icing sugar to dust (confectioners/powdered sugar)
Instructions
Sponge Cake
- Base-line two 8 inch (20 cm) loose-bottomed, non-stick, round cake tins with baking paper.
- Pre-heat the oven to 170 C Fan/180 C/350 F.
- Fill a bowl of water with warm (NOT hot) water and place the eggs (in their shells) in the water to warm a little while preparing the other ingredients.
- Weigh and mix together the flour, salt and baking powder and set aside. (TIP: Weigh into a large airtight container and shake well)
- Measure the xanthan gum into a small pot and set aside.
- In a large bowl, use an electric whisk to cream the softened butter with the caster sugar and vanilla extract/paste until pale and fluffy. Beat for a good 2 to 3 minutes.
- In a small bowl, crack and beat together HALF of the eggs (= 2 for the full (x1) recipe ratio) and beat together with a fork to combine.
- Using the mixer on a low speed, gently beat these combined eggs into the creamed butter-sugar mixture a little at a time, ensuring the mixture is well blended before adding the next portion. Scrape down the bowl intermittently. Set the empty egg bowl to one side for the next stage.
- Crack and separate the remaining eggs, placing the yolks in the bowl with the batter mixture and the whites in the set aside small bowl.
- Beat the yolks into the mix at low to medium speed until the mixture is smooth and even.
- Use a fork to lightly beat the remaining egg whites in the cup/bowl to loosen.
- Very gradually add the remaining egg white to the batter mixture a little at a time, gently beating at LOW SPEED between each addition until even. Scrape down the sides of the bowl intermittently and for the last couple of additions of egg (or earlier if the mixture looks like it's splitting (separating)), also add a spoonful of the weighed flour mixture (without xanthan gum) to the bowl.
- Once all of the egg is added, transfer the xanthan gum to the remaining dry flour blend and mix together.
- Sift about half of the flour into the mixing bowl and gently fold in using a large spoon or spatula.
- Next, fold in half of the milk and the remaining flour. Then the remaining milk and fold until the batter is smooth, even and has a soft dropping consistency. Be careful not to over-mix.
- Divide the batter evenly between the cake tins and level the tops with the back of a spoon.
- Bake for around 30 minutes until golden, a skewer/cocktail stick inserted comes out clean and the tops spring back to the touch.
- Remove from the oven and leave the cakes to cool in the tins for about 10 minutes, before turning out onto wire racks to cool completely. It may help to run a sharp, flat knife round the edges of the cakes to loosen as necessary.
Making the sandwich cake
- Put the jam in a bowl and beat through with a fork so that it is spreadable. (If it is very firm, warm it slightly in a microwave before beating).
- When the cakes have cooled completely, spread the jam evenly across the inside top of one of the sponges.
- Place the other sponge on top of the jam.
- Dust the top with icing sugar and serve.
- Store leftovers at room temperature in an airtight container for up to 4 days.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Ohhh. Soooo good!!!!
I did use ~ 50 gm less sugar. Wondering if I can decrease the amount of butter? Any thoughts on that?
I wouldn’t reduce the butter… I think it will shift the whole balance of the sponge texture. However… You could go 50:50 with a non-butter alternative (probably). xx
Fabulous recipe used it first time yesterday, superb results
Thank you so much! I’m so happy it turned out well for you xx
I baked your Victoria Sponge today, with complete success. It rose well (something my partners efforts with wheat flour failed to do – she is jealous). I used the Blend B flour blend. The cake was light, with a lovely vanilla taste and a firm crumb. It came out just as it is shown in your pictures, but I think mine was a little denser than shown. As this is the first time I have baked a Victoria Sponge, I am claiming it as a win.
I don’t have a stand mixer (it’s on my list to buy), but I used a food processor to cream the butter and sugar. I then resorted to hand mixing for the rest. It took me a bit longer than 30mins to prepare, but I was reading each step with forensic accuracy. I will get better as I practice more.
Certainly a staple bake for the future. Thank for perfecting this (and all your other) recipes.
Hi Jon
Thank you so much for your lovely comment and congratulations on your first Victoria Sponge. ⭐️
I’ve never creamed butter and sugar in the food processor before… Maybe I should try!
It sounds as though you did the recipe proud.
Have a fabulous Christmas. Fingers crossed that Santa brings you a nice mixer.
xx
It’s been a while since I baked this cake (too many others to try). I baked it for my partners aunts birthday (her choice), but using 7″ tins as I wanted a slightly smaller cake. I made some muffins with the remains of the batter. Cooking time for the muffins was around 25mins and the cakes for 30mins. In my previous attempt I did all the mixing by hand, but this time I used my electric whisk. All the cakes came out fluffy, light and delicious. The aunt was very pleased with the result.
Fabulous! I’m so pleased to hear the cakes came out delicious Jon.
This is the best GF Victoria sponge I have eaten and as a novice 81 year old baker that is saying something. really tasty and my lady neighbours agree with me and they are not GF.
Awww thank you so much! That’s so lovely to hear and has made my day!
I’m so pleased you loved it xx
Brilliant recipe, best I’ve ever tried.
Thank you Danka. That’s fabulous! xx
It won’t let me give 5 stars, but this is the most perfect cake ever!! I’ve made it every weekend for the past few weeks for my little girl who is coeliac. We made it for a relatives birthday and they were all convinced I’d been to a bakery and bought it!! I’ve now got the job of making my little girls birthday cake in September and every cake before and after then! Thank you for perfecting the recipe for this one! This will stay in the family for years to come x
Thank you Charlotte. It looks like there is a separate comment where the stars have been included. I have replied below xxx
I have made this so many times for my coeliac daughter. When I made it for a family members birthday, they were convinced I actually went to a cake shop and bought it! This cake is perfect!! Light & fluffy & moist! This will be in my family forever now! So thank you x
Yay! That’s fantastic Charlotte. I’m so happy that you love it.
When I first created the recipe I thought people might think I was bonkers. So it honestly makes me smile every time I get such lovely feedback. Thank you!
xx
I want to give it 5 stars but the websites won’t let me?
Such an airy light sponge, love this recipe.
I made a coffee version, filled with coffee butter icing. My version was also dairy free.
Thanks Kate
Thank you so much Ann. I’m so pleased you love the recipe and that it was delicious dairy free too! I adore coffee cakes, so this sounds perfect!
I’ve taken the liberty on the back of your comment of adding the stars at the back end. I hope that’s ok xx
Just finished making your fab Victoria Sandwich cake (just adding some buttercream icing) and it’s really delicious!
For anyone who, like me initially, thinks some of the steps are a bit of a faff, I’d say stick with it! It only took a few extra seconds to deal with the eggs, and the proof of the method is in the eating!!
Thank you so much ☺️
Fabulous! Thanks so much for the lovely comment and feedback Linda. I’m so pleased you enjoyed the cake.
You are most welcome!
Kate xx
Kate, Thank You. My previous attempts at baking a gluten Victoria Sandwich have been disastrous. Needing to bake a gluten-free cake for a family birthday, I attempted your recipe. I followed every step. Using Flour Mix C, I substituted oat flour for millet flour (as I didn’t have any). I also substituted oat milk (same again) for cow’s milk, and added a dash of pink food colouring. I was stunned because my Victoria Sandwich turned out exactly as you described. It was well risen, had the texture of a wheat Victoria sandwich cake, was moist and bouncy. I decorated it with strawberry jam, buttercream icing and fresh strawberries. My gluten-free and gluten-friendly family delightedly devoured my cake, and it’s all thanks to the precision of your recipe.
Thank you so much Chris. I’m so pleased you all loved the cake and that it was versatile to the tweaks.
It’s funny… this recipe went through so much testing that I was silly worried when I put it up on the site. it’s really great to get positive feedback.
Thank you!
xxx
My sugar, butter, egg batter split from the start! I’m guessing my butter wasn’t warm / soft enough from the start! I’m using a vegan butter, so hoping that’s not the issue. Trying again tomorrow! Taste is great. But it just didn’t rise!!
Nooooooo 🙈🙈🙈
I really hope it’s not the vegan butter! xx
I think it might have been the butter. I tried a different kind of vegan butter this time and it was much better. It did start splitting toward the end. I haven’t tasted it yet. It cooked faster again, but I’m using 9” pans so that may explain the faster cooking times. The batter may have started to split towards the end because I got impatient with the eggs. Everything was definitely warm. We’ll see how it tastes & I’ll report back!
Okay. So it tastes divine and the sponge is light and fluffy. But my strawberry jam is far too runny. I used a recipe than yours & I can’t get enough jam between the layers without the top swishing all over. I’ve got one more attempt to do on Sunday morning. I’m using GFB-C, by the way. But if you may recall I mentioned I think I’m allergic to something in gluten free bakes & not sure what is is? I think it’s Xanthum Gum. I had some gluten free mozzarella sticks earlier tonight & got my first hives in days, and then started getting bloated from a couple of bites of cake. Can I leave the Xanthum Gum out? I looked through the directions and I don’t recall. Thanks again for all your help! I do believe I’m almost there!
Thanks for the update 😁 I’m feeling frustrated for you ♥️.
Patience is definitely important… But it sounds as though the cake has worked for you now. I think you’re right re the large pan… Presumably the batter is in a thinner layer and this will make a difference to the bake time.
So with the xanthan gum… You can leave it out (Blend C is more robust than many white blends), but if you have some, I would add about 1 tsp psyllium husk (powdered!) to the flour blend. It’s fine to add to the flours at the start as it shouldn’t impact in the same way as xanthan gum if over-beaten. I’m just a bit concerned that without the binder, the cake may be a little crumbly.
I hope you haven’t found an additional allergy to contend with. Maybe try an elimination test on possible ingredients in the New Year xxx
If you’re worried the jam isn’t think enough, don’t risk it for the cake x
Thank you so, so, much! I’ll make the actual cake on the day of with Xanthum Gum, but I’ll switch to psyllium husk for myself going forward. This cake is for a neighbor who has a visitor with sensitivity to gluten & dairy. I’m also going to see if I can either thicken the jam or start over from scratch. I mean it tastes delicious. It’s not going to waste.
Huge fingers crossed!!
Psyllium generally works best in place of specified xanthan at a rate of 1½ to 2 x the amount… For cake, I’d generally go 2 x. The other alternative is guar gum (which I am less experienced with, but is recommended at same as to 1½ times the amount).
Do let me know if you still react without the xanthan gum!
I’m thinking to thicken the jam all you really should need to do is reduce it slightly further in the saucepan. It’s possible the fruit was extra juicy to start with. xx
10 minutes into baking, as I’m tidying up I’ve noticed I didn’t add the milk 😬
Oh Nooooooo 🙈, I hope it was still ok xxx
That’s a beautiful cake! Thanks for sharing at the What’s for DInner Party. Hope your week is awesome.
Thank you Helen. You’re welcome. Thanks for hosting x
This looks like absolute perfection!
Thanks Cat. A classic, but it never gets boring x
Oooh, light fluffy cake and oozy jam – what’s not to love?!
Thanks for joining in with #CookBlogShare.
Thank you Helen. Yup! Totally xx
Hello (again), mid-way through sandwiching my sponges – i can’t remember ever having a sponge evenly rise so much, second cake tripled in size!!
so… to Xantham Gum or NOT to Xantham Gum, that is the question?
My default setting is always add some, so half a teaspoon went in and was included with the 130g of flour, GFB-A, I made a half recipe single cake twice, less waste if i messed it up😵💫
I’ve got quite a lot of shrinkage on cooling – is that normal?
Oooh… one more question, GFB-A recipe total is 600g but ingredients come to 650g – have I added something I shouldn’t have and if not, will the nutritional analysis (thanks for this info) be based on a slightly different recipe?
thanks,
Cath 🤓
Hi Cath
This recipe is on my list to update in the new year (needs a recipe card). I haven’t made it for a while, but as I recall, the xanthan gum wasn’t necessary, but I am happy to confirm when I remake, if you are worried. If using GFA Blend A however, I would add a little as the protein structure is not the same from the flours as with Blend B.
Re Blend A – Thank you! No one has ever pointed out the mis-match before. The error is not in the recipe… Just my terrible maths!
The nutritional analysis was based on the batch being divided by 6 (with me thinking that was 6x 100g. Evidently not!
I have re-worked the nutritional calculation to 13 x 50g portions. So for 100g, you are actually slightly better off!
Thanks again
Kate x
I made this the other day, and the men in my life were delighted. Even our permanent lockdown visitor – who looked very sceptical on hearing it was GF – thought it delicious.
I reduced the quantity to three eggs, and then baked it in a 7″ tin, but an 8″ tin would have been better – it rose to produce a muffin top! Next time, I’ll make it with only 2 eggs, as it was rather a large cake. I was also required by the family to use buttercream (70g butter, 140g icing sugar, whipped up with a little water) in addition to the jam. They reckoned it would have been dry without the buttercream, and I think I overcooked it a bit. It didn’t seem to bake quite like a traditional sponge, remaining quite liquid for a long time. I’m not sure how long it took to cook, but it seemed to be more than the 30 mins indicated.
I actually followed the recipe precisely – normally I throw everything in a bowl and make it all-in-one. I’ll try it with the 2-egg mix at some point, and let you know what happens!
Hi Yvette
I am so glad the recipe was at least a partial success. I am assuming that when you reduced the quantity of eggs, you also reduced the quantity by the same ratio for all the other ingredients? Assuming that is the case, the cake should not have been dry.
It is more likely (assuming the above) that it was over-baked. If you are using smaller tins and making a smaller cake, it will need less time to bake. Keep an eye and check the cake earlier when it looks (through the oven window) like the structure is sound.
Fingers crossed xxx
Hi I’ve made this with your recipe a few times and it turned out delicious! But this last time it ended up a bit soggy inside and burnt around the edges, I’m really not a baker so not sure what happened, could it be that I didn’t put enough baking powder in? I’m never sure if it’s two level spoons, two heaped or two normal, I can’t remember what I put in the other times. Also I used rice milk instead of normal milk which is more watery I guess, could that have been the problem? Any help much appreciated!! 🙂
Hi Vicky
Thank you for getting in touch. I’m sorry that the recipe didn’t quite work for you this time round. But I’m equally relieved that it has been good for you in the past.
When I make it, I use level measuring spoons.
It is possible that the milk may have made a difference, but it shouldn’t have been that significant. If you make again, you could try reverting to usual milk (unless you can’t for dietary reasons) to see if this helps.
Make sure the butter is soft and well-beaten before adding the eggs (and add the eggs slowly).
My best guess though (based on my own experiences of it not quite going to plan) is that the batter MAY have been over-mixed. I’ve accidentally done this in the past and the cake has become a little dense and damp.
If you otherwise followed the recipe and it has worked well in the past, then I am unsure. I know I sometimes have a bad bake and can’t find any reason other than it seemed to be a bad day.
I hope this helps and reassures xx
Thank you Renee x
Sounds like a super yummy cake Kate 🙂
Wow, this is an absolutely stunning vic sponge!
Thanks Kat…. I was rather pleased with it! x
Hola! Me podrían decir cual es la mezcla A y cual la B ? Que contiene cada una,gracias!
Hi Andrea
You will find all my flour recipes (with details of the ingredients and amounts) on this post:
I hope that helps. Let me know if you have further questions.
https://www.glutenfreealchemist.com/gluten-free-flour-blends-gluten-free-alchemist/
Hola Andrea
Encontrarás todas mis recetas de harina (con detalles de los ingredientes y las cantidades) en esta publicación:
Espero que te sirva. Avísame si tienes alguna otra pregunta.
I do love a Victoria sponge and it always goes down so well at bake sales. I may have to make this as our gluten free option at our next event.
Thanks Ness. It definitely has advantages at bake sales…. not only because everyone loves a simple jam VC, but also because there's no risk of melted buttercream! x
Gorgeous as always! LOve a good victoria sandwich cake and I know what you mean about keeping the ratios the same, it just doesn't work with eggfree cakes either – less sugar & fat needed which I guess is a good thing! Never skimp on the jam though!
No Never skimp on the jam! Very important in a Vic Sandwich!!!! x
Victoria Sandwiches are one of those cakes I snub my nose to when I see it, but then I get a slice and thoroughly enjoy it. Yours looks perfect.
I know Shaheen…. strange isn't it? I always love it when I eat it, but head for 'fancier' cakes almost without thinking! x
Kate, your Victoria Sponge looks absolutely perfect in every way. You're such an amazing baker! Thanks for joining in with #FreeFromFridays. xxx
Aww thanks Mel. You're welcome x
This looks so wonderful – you'd never guess it was gluten free. My slice still hasn't arrived in the post though… 😉 Thanks for linking it up to #CookBlogShare. Eb x
Thanks Eb…. Still hasn't arrived? I reckon Mr Postie sniffed it out and ate it!! x
You are so right that there is nowhere to hide if a Victoria Sponge goes wrong! Yours looks a wonderful bake – you are so clever how you convert to GF. Thanks once again for joining in with #BakeoftheWeek x
Thanks Helen. You're welcome xx
What a beautiful cake! We're gluten-free here too and my youngest is dairy-free so we need to make this! xx
Thanks Vicki. I hope you enjoy xx
What a great bake, and as ou say it's risen so beautifully evenly 🙂 I have to say being fortunate enough to be able to use regular wheat flour I really didn't appreciate that making a GF Victoria would be hit & miss. Would that perhaps be due to the different blends of GF flours available? Definitely pinning, thankyou for sharing and for joining in with #BakingCrumbs Kate,
Angela x
Thanks Angela. I was very pleased with the rise!
The blend of flours with gluten free definitely affects the bake, but the main issue I think, is that gluten free flours tend not to absorb fat as easily as wheat flour and consequently, a number of my like for like attempts ended up greasy and stodgy! But you have to remember that if you reduce fat, you have to compensate with extra liquid in the form of yoghurt, milk, etc.
Thinking about it, I should have included that wisdom in the post….. I will go back and amend!!!! xx
A Victoria Sponge is my mum's favourite cake and most of her cakes are just slight flavour adaptations. This one looks great and such a classic!
Thanks Corina. Sometimes the simple cakes turn out to be the best and most versatile! x
your sponge looks really wonderful – I only ever made victoria sponge as an adult so I have never found it to be too challenging – but perhaps it is easier without the weight of tradition behind me (aussie sponge cakes are far lighter) – I imagine all your wheaten victoria sponges really helped you get this GF one just right!
Thank you Johanna. It's funny, when I look back to school, I think my domestic science lessons were some of the most useful I had. They certainly set a base of techniques in place for adulthood! x
Amazing photos! I can't believe I have never made Victoria Sponge in my life. And yes, I agree, standard recipes not always work with gf flours so this is very handy recipe to have next time I need to make something gf for guests. Thank you for sharing with Inheritance Recipes.
Thanks Margot. Never made a VS? You must rectify that….. gluten free or not! It's such a classic x
You honestly cannot beat a beautiful moist Victoria Sponge…and this looks sublime. Your photo's here are breathtaking Kate. I'll be trying this recipe next time the in-laws are over …it's my MIL favourite xxx
I agree Rebecca. I really don't make it as much as I should. Somehow, I always opt for something fancier, but this was so good and without all the creamy stuff, the cake really shone through! x
Love the picture, thank you for sharing with Inheritance Recipes
Thank you Solange. You're more than welcome. Victoria Sponge is such a classic and every child should know about it! x