Mary Berry Gluten-Free Victoria Sponge Recipe

This Mary Berry-inspired gluten-free Victoria sponge brings together two golden cake layers, strawberry jam, and softly whipped cream. The sponge is tender and buttery, with a light vanilla flavor and a delicate crumb. It is an easy recipe for beginners, with a simple all-in-one batter. Allow about 90 minutes from start to finish, including cooling time.

Ingredients

For the Sponge

• 225g unsalted butter, softened, plus extra for greasing
• 225g caster sugar
• 4 large eggs, at room temperature
• 225g gluten-free self-raising flour blend
• 1 teaspoon gluten-free baking powder
• 1 teaspoon vanilla extract
• 2 tablespoons milk

For the Filling and Topping

• 150ml double cream, chilled
• 1 tablespoon icing sugar, plus 1 teaspoon for dusting
• 4 tablespoons strawberry jam

How to Make Gluten-Free Victoria Sponge

• Prepare the oven and tins: Preheat the oven to 180°C or 160°C fan. Grease two 20cm round sandwich tins and line the bases with baking parchment. Place a shelf in the middle of the oven.
• Mix the batter: Put the softened butter, caster sugar, eggs, gluten-free flour, baking powder, vanilla, and milk into a large bowl. Add the xanthan gum if your flour blend does not contain it. Beat with an electric mixer for about 2 minutes, until smooth and evenly combined. Scrape down the sides of the bowl as needed.
• Fill the tins: Divide the batter evenly between the prepared tins and gently level the tops with a spatula.
• Bake the sponges: Bake for 22 to 27 minutes, until the cakes are golden, spring back when lightly pressed, and a skewer inserted into the centers comes out clean.
• Cool completely: Leave the cakes in their tins for 10 minutes. Run a blunt knife around the edges, turn them out onto a wire rack, and peel off the parchment. Let them cool completely, about 35 minutes, before filling.
• Prepare the filling: Whip the chilled double cream with 1 tablespoon icing sugar until it forms soft peaks that gently curl over when the whisk is lifted.
• Assemble and serve: Place one sponge on a serving plate and spread it with the strawberry jam. Spoon the whipped cream over the jam, then place the second sponge on top. Dust with the remaining teaspoon of icing sugar and serve.

Tips for the Best Gluten-Free Victoria Sponge

How Do I Keep the Sponge Light?

Use properly softened butter and room-temperature eggs so the batter mixes smoothly. Beat until combined and creamy, but avoid continuing to mix once the batter is smooth.

Why Is My Gluten-Free Cake Crumbly?

Gluten-free flour blends vary, so check whether yours already contains xanthan gum. The small amount specified above can help hold the sponge together if the blend does not include it. Weigh the flour rather than measuring it by volume for the most consistent result.

How Can I Tell When the Cakes Are Done?

Look for golden tops that spring back under a light touch. A skewer inserted into the center should come out clean. Try not to open the oven door during the first 20 minutes, as the cakes need time to set.

How Do I Stop the Cream From Melting?

Wait until both layers are completely cool before adding the filling. Keep the cream chilled until you are ready to whip it, and refrigerate the assembled cake promptly.

Serving Suggestions

• Serve with a pot of tea or a cup of coffee.
• Add fresh strawberries or raspberries alongside each slice.
• Pair with a spoonful of extra whipped cream for dessert.

Storage

Room Temperature

Unfilled sponge layers can be wrapped well and kept in an airtight container at cool room temperature for up to 2 days. Once filled with whipped cream, do not leave the cake at room temperature for more than 2 hours, or 1 hour in very hot conditions.

Refrigerator

Store the cream-filled cake covered in the refrigerator for up to 2 days. For the softest texture, let individual slices sit at room temperature for about 20 minutes before serving, within the time limits above.

Freezing

Freeze the completely cooled, unfilled sponge layers for up to 3 months. Wrap each layer tightly and place in a freezer-safe container or bag. Thaw at room temperature while still wrapped, then fill with fresh cream and jam.

Nutrition

Approximate values per slice, based on 12 slices:

• Calories: 340 kcal
• Carbohydrates: 37g
• Protein: 3g
• Fat: 20g
• Saturated fat: 12g
• Sodium: 140mg

Nutrition values are estimates and will vary with the ingredients and brands used.

Frequently Asked Questions