Mary Berry Gluten Free Victoria Sponge

Mary Berry’s Gluten-Free Victoria Sponge is a light, fluffy, and perfectly balanced cake that proves gluten-free baking can be just as delicious as traditional recipes. With soft sponge layers, sweet jam, and fresh cream, this timeless classic brings elegance to any tea table.

What is Mary Berry’s Gluten-Free Victoria Sponge?

A Gluten-Free Victoria Sponge is a traditional British layer cake made without wheat flour. Mary Berry’s version uses a gluten-free self-raising flour blend to maintain the same soft texture and golden finish as the classic recipe. Filled with strawberry jam and whipped cream, it’s ideal for afternoon tea, birthdays, or celebrations.

Other Mary Berry Popular Recipes

• Mary Berry 3-Layer Victoria Sponge
• Mary Berry Sponge Fruit Flan
• Mary Berry Victoria Sponge
• Mary Berry All-in-One Victoria Sponge

Why This Recipe is Worth Trying

• Classic taste, no gluten – Soft, airy sponge with traditional flavour.
• Perfect texture – Light and moist without being crumbly.
• Quick and easy – Simple, foolproof method ready in under an hour.
• Versatile – Works with different fillings and flavours.
• Crowd-pleaser – Ideal for both gluten-free and non-gluten-free eaters.

Essential Ingredients to Make Mary Berry’s Gluten-Free Victoria Sponge

For the sponge:

• 200g gluten-free self-raising flour
• 200g caster sugar
• 200g unsalted butter, softened
• 4 large eggs
• 1 tsp baking powder (gluten-free)
• 1 tsp vanilla extract (optional)
• 2 tbsp milk

For the filling:

• 4 tbsp strawberry or raspberry jam
• 200ml double cream, whipped
• Icing sugar, for dusting

Handy Kitchen Tools for Best Results

• Two 20cm sandwich tins, greased and lined
• Electric whisk or stand mixer
• Cooling rack
• Offset spatula or palette knife
• Sieve for icing sugar

Step-by-Step Guide to Making Mary Berry’s Gluten-Free Victoria Sponge

Step 1: Preheat the oven

Preheat your oven to 180°C (160°C fan). Grease and line two 20cm sandwich tins with baking parchment.

Step 2: Mix the sponge ingredients

In a large bowl, beat together the butter and sugar until pale and creamy. Add the eggs one at a time, then mix in flour, baking powder, milk, and vanilla extract until smooth.

Step 3: Divide and bake

Divide the batter evenly between the tins. Level the tops and bake for 20–25 minutes, or until golden and springy to the touch.

Step 4: Cool the cakes

Allow the cakes to cool in their tins for 5 minutes before transferring to a wire rack to cool completely.

Step 5: Prepare the filling

Whip the cream until soft peaks form. Spread jam on one sponge layer and cream on the other.

Step 6: Assemble the cake

Place the cream layer on top of the jam layer, sandwiching them together gently. Dust the top with icing sugar.

Step 7: Serve and enjoy

Slice and serve with tea or coffee. Best enjoyed fresh on the day of baking.

What I Got Wrong (And How I Fixed It)

• Overmixed the batter – Made the sponge dense. Mixing just until combined kept it airy.
• Forgot gluten-free baking powder – Cake didn’t rise well. Using proper leavening fixed it.
• Didn’t cool sponges properly – Cream melted slightly. Cooling completely prevented this.

Healthier Ways to Make Mary Berry’s Gluten-Free Victoria Sponge

• Replace sugar with coconut sugar or stevia for reduced sweetness.
• Use Greek yogurt instead of cream for filling.
• Swap butter for light olive oil spread for lower fat.
• Reduce icing sugar dusting or skip it altogether.

Ingredient Substitutions for Mary Berry Gluten-Free Victoria Sponge

• Gluten-free self-raising flour → 200g plain gluten-free flour + 1 tsp gluten-free baking powder.
• Butter → Dairy-free margarine for lactose-free option.
• Double cream → Coconut cream for a dairy-free filling.
• Jam → Lemon curd for a citrusy twist.

Pairing Ideas: What to Serve With Gluten-Free Victoria Sponge

• Earl Grey tea – Classic British match.
• Fresh berries – Adds colour and freshness.
• Vanilla ice cream – Perfect for dessert.
• Espresso coffee – Balances the sweetness.
• Lemon drizzle glaze – Adds a modern twist.

Expert Tips for Gluten-Free Victoria Sponge Success

• Weigh ingredients accurately – Gluten-free flours are sensitive to ratios.
• Don’t overmix – Prevents the sponge from becoming tough.
• Line tins well – Gluten-free sponges can stick more easily.
• Cool completely – Stops cream from melting.
• Use room-temperature ingredients – Promotes even mixing and rise.
• Serve fresh – Tastes best on the day it’s baked.

Creative Ways to Customize Gluten-Free Victoria Sponge

• Add lemon zest to the batter for extra flavour.
• Fill with buttercream instead of cream for stability.
• Top with edible flowers or fresh berries for elegance.
• Make a chocolate version by adding 2 tbsp cocoa powder.
• Drizzle with white chocolate glaze for extra indulgence.

Storing Gluten-Free Victoria Sponge the Right Way

• Store in an airtight container at room temperature for up to 2 days.
• Refrigerate if filled with cream (consume within 24 hours).
• Freeze unfilled sponges for up to 2 months; thaw at room temperature before filling.

How to Reheat Gluten-Free Victoria Sponge (If Needed)

• Microwave method – Warm individual slices for 10 seconds for a freshly baked feel.
• Oven method – Heat at 140°C for 5 minutes to refresh the texture.
• From frozen – Defrost fully before adding filling.

Nutritional Breakdown (per serving)

• Calories: ~380 kcal
• Protein: 5g
• Carbohydrates: 45g
• Fat: 20g
• Fibre: 2g
• Sugar: 28g

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FAQs

How do you keep a gluten-free Victoria sponge from being dry?

To keep a gluten-free Victoria sponge moist, add a splash of milk to the batter and avoid overbaking. Measuring ingredients accurately and using room-temperature butter also helps maintain a soft texture.

Can you make a gluten-free Victoria sponge in advance?

Yes, you can bake the sponges a day ahead. Once cooled, wrap them tightly in cling film and store at room temperature. Add the jam and cream just before serving for the freshest result.

Why does my gluten-free sponge cake sink in the middle?

Gluten-free cakes can sink if the batter is overmixed or the oven door is opened too early. Mixing just until combined and keeping the oven closed during baking ensures an even rise.

What is the best flour blend for gluten-free sponge cake?

A self-raising gluten-free flour blend that includes rice flour, potato starch, and tapioca starch works best for a light and fluffy sponge similar to traditional versions.

Wrapping It Up

Mary Berry’s Gluten-Free Victoria Sponge is a timeless classic reimagined for modern baking. With its soft, golden sponge and creamy, fruity filling, it delivers all the flavour and texture of the traditional recipe — without the gluten. Perfect for birthdays, tea parties, or any special occasion, it’s a foolproof cake that everyone will love.