Mary Berry Gluten-Free Victoria Sponge Recipe

This Mary Berry gluten-free Victoria sponge is light, soft, and beautifully balanced with a delicate crumb that rivals the classic version. Sandwiched with sweet jam and fluffy cream, it offers the same comforting flavour without the gluten. It is a straightforward bake, ideal for beginners and experienced home bakers alike. From start to finish, it takes around 50 minutes, making it perfect for afternoon tea or a simple celebration.

Ingredients

For the Sponge

200g gluten-free self-raising flour (with xanthan gum)
200g unsalted butter, softened
200g caster sugar
4 large eggs
1 tsp gluten-free baking powder
2 tbsp milk
1 tsp vanilla extract
Butter, for greasing tins
Baking parchment

For the Filling

150ml double cream
2 tbsp icing sugar
4 tbsp strawberry jam

For the Topping

Icing sugar, for dusting

How to Make Mary Berry Gluten-Free Victoria Sponge

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round sandwich tins with baking parchment.
Mix the batter: Add the butter, caster sugar, eggs, gluten-free flour, baking powder, milk, and vanilla extract into a large bowl. Beat with an electric mixer for 1 to 2 minutes until smooth, pale, and well combined.
Divide the mixture: Spoon the batter evenly into the prepared tins and level the tops with a spatula.
Bake the sponges: Place the tins in the centre of the oven and bake for 20 to 25 minutes until golden, risen, and springy to the touch.
Cool the cakes: Remove from the oven and leave to cool in the tins for 5 minutes before turning out onto a wire rack to cool completely.
Prepare the filling: Whip the double cream with icing sugar until soft peaks form.
Assemble the cake: Spread the jam over one sponge, then add the whipped cream. Place the second sponge on top and gently press together.
Finish and serve: Dust the top with icing sugar before slicing and serving.

Tips

Why is my gluten-free sponge dense?

Make sure you are using a good-quality gluten-free self-raising flour blend with xanthan gum, and avoid overmixing the batter.

How do I keep the sponge light?

Use room temperature ingredients and beat the mixture just until smooth to keep air in the batter.

Can I prevent the cake from sinking?

Avoid opening the oven door too early and ensure your baking powder is fresh for a good rise.

What is the best jam to use?

Strawberry jam is traditional, but raspberry or apricot also work beautifully.

Serving Suggestions

Serve with a cup of tea for a classic afternoon treat
Add fresh berries for extra flavour and colour
Pair with a light dusting of icing sugar or a drizzle of cream

Storage

At Room Temperature

Store in an airtight container for up to 1 day in a cool place.

In the Refrigerator

Keep refrigerated for up to 3 days. Bring to room temperature before serving for the best texture.

Freezing

Freeze the sponge layers without filling for up to 3 months. Wrap well and thaw completely before assembling.

Nutrition

Calories: 390 kcal
Carbohydrates: 42g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Sodium: 180mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I make this cake dairy-free as well?

Yes, you can replace butter with dairy-free margarine and use a plant-based cream alternative for the filling.

What gluten-free flour works best?

A high-quality gluten-free self-raising flour blend that includes xanthan gum gives the best structure and texture.

Can I make this cake ahead of time?

Yes, you can bake the sponge layers a day in advance and assemble just before serving for freshness.

How do I know when the sponge is done?

The sponge should be golden, spring back when lightly pressed, and a skewer inserted in the centre should come out clean.