Gluten-Free Victoria Sponge
A family favourite.
Light, buttery sponge with raspberry jam and vanilla buttercream.
- 45 minutes
- Serves 8
- Easy
Method
- Heat the oven to 180°C (160°C fan). Grease and line two 20cm sandwich tins.
- Beat the butter and sugar until pale and fluffy.
- Beat in the eggs one at a time, adding a spoonful of flour with each.
- Fold in the rest of the flour and the baking powder, then the milk.
- Divide between the tins and bake for 20–25 minutes, until golden and springy.
- Cool completely. Beat the buttercream, then sandwich the sponges with jam and buttercream.
Siobhan’s tip
Gluten-free sponges dry out faster. Wrap them while still slightly warm, and fill on the day you serve.
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