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Mary Berry Gluten Free Victoria Sponge

Mary Berry Gluten Free Victoria Sponge
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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.

Ingredients

Scale

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

Instructions

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-gluten-free-victoria-sponge/