Previous slide Next slide Carousel slide Pause slide movement Resume slide movement
use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menu open menu
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Gluten Free Victoria Sponge Cake

Gluten Free Victoria Sponge Cake

We have adapted this British classic to be just as delicious in a Gluten Free form- why not give it a try and let us know what you think!

We have adapted this British classic to be just as delicious in a Gluten Free form- why not give it a try and let us know what you think!

  • Prep time
    15 minutes
  • Cooking time
    25 minutes
  • Servings
    8
  • Difficulty
    Easy

Ingredients

Cake
  • 150 grams Stork
  • 150g caster sugar
  • 2 eggs, medium
  • 150g gluten free self-raising flour
  • 3 tbsps semi skimmed milk
Filling
  • 2-3 tbsps jam e.g. strawberry or raspberry
  • 140ml double cream or Elmlea double
  • 50g golden caster sugar
  • 1/2tsp vanilla extract
  • Icing sugar, to dust

      Instructions

      how_make
      1. Cream together the Stork and sugar until light and soft.
      2. Gradually beat in the eggs and fold in the flour and milk. The mixture will be quite soft.
      3. Place mixture in greased and bottom lined 2 x18cm (7 inch) cake tins and bake in preheated oven 180° C, 160° C fan oven, Gas 4 for 20-25 minutes.
      4. Turn out and cool on wire rack.
      5. To make the filling, whip the cream, golden caster sugar and vanilla extract until the mixture holds its shape.
      6. Once cool, spread the jam on one of the halves, and the cream on the other. Sandwich the two halves together.
      7. Finish with a dusting of icing sugar and serve.

      Related recipes

      All recipes