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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!
  • Cooking time25 minutes
  • Prep time15 minutes
  • Servings8 portions
recipe image Gluten Free Victoria Sponge Cake


  • 150g STORK Original
  • 150g caster sugar
  • 2 eggs, medium
  • 150g gluten free self-raising flour
  • 3 tbsps semi skimmed milk
  • 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
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  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.