TCIF: Victoria Is Gluten-Free!

Mimi ON Mar 25, 2011 AT 1:27 pm

Gluten-free Victoria Sponge Cake

Gluten-free Victoria Sponge Cake

by Sarah Adams

It’s as traditional as it is delicious. As a nation we have been eating Victoria sponge since, well Queen Victoria! To be called a Victoria sponge it must contain cream and jam, and I believe three tiers is the optimum amount. Use a really good jam and pep it up with some fresh fruit. Your gluten-free friends will be overjoyed!

Ingredients: The Cake
You will need 3x 6’’ sandwich tins

130g plain gluten free flour
45g ground almonds
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon xanthum gum
175g golden caster sugar
175g un-salted butter (room temperature)
3 large eggs
2 tablespoons milk
1 vanilla pod or 1 teaspoon vanilla extract

Fill with the finest jam and piped buttercream

Fill with the finest jam and piped buttercream


Preheat the oven to 180˚C/ gas 4 and have your tins ready and lined.
Place all of the dry including the vanilla seeds in to a bowl and mix thoroughly. Dot in the butter and one of the eggs and beat for 1 and half minutes. Then add in the other 2 eggs and beat to combine.
Place into your tin and make the top level.

Bake for 30 minutes or until a skewer comes out clean.
Cool on a rack for 10 minutes and then turn it out to cool completely

Pro Tip: I decided to go for buttercream, however a little whipped cream would work beautifully too.

Ingredients: The buttercream

75g butter
175g icing sugar
4 tablespoons ready made custard
1/2 teaspoon vanilla extract
8 tablespoons strawberry jam

Beat all of the ingredients, apart from the jam, together for at least 10 minutes Once the buttercream is light and aerated you can put it into a piping bag with a star nozzle.

Take your cooled cakes and spread one side of the bottom and middle cakes with jam, spread the other side of the middle and top cake with buttercream.

Pipe a border around the bottom and middle cakes with the buttercream and sandwich the cakes together.
Dust with icing sugar, serve in thick slices with a cup of tea!


Sarah has her own website and custom makes cakes to suit every style, taste and dietary requirement; So if you need a cake for a big event or touching gift, visit her website and place your order!

Sarah Adams © 2011

Click here for the last TCIF recipe: Sticky Ginger Cake with Lemon Drizzle

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