This gluten-free Victoria sponge is my go-to when I want that classic Mary Berry-style cake without the wheat. It bakes up beautifully light with a tender crumb, a gentle vanilla-butter flavour, and just enough structure to slice cleanly. The all-in-one method keeps it beginner-friendly, and the jam-and-cream filling makes it feel properly special. Plan for about 1 hour 10 minutes in total, including cooling and assembling.
Ingredients
For the gluten-free sponge
- 225g unsalted butter, softened (plus extra for greasing)
- 225g caster sugar
- 4 large eggs
- 225g gluten-free self-raising flour blend
- 2 tsp gluten-free baking powder
- 1/2 tsp xanthan gum (only if your flour blend does not include it)
- 2 to 3 tbsp milk
For the filling
- 4 to 5 tbsp strawberry jam
- 150ml double cream, cold
- 1 to 2 tbsp icing sugar (to sweeten the cream)
To finish
- Icing sugar, for dusting
- Baking parchment (for lining the tins)
How to Make Mary Berry Gluten-Free Victoria Sponge Recipe
- Prepare the oven: Preheat the oven to 180°C (160°C fan). Grease two 20cm (8-inch) round cake tins, then line the bases with baking parchment. A lined base makes turning out the sponges much easier.
- Mix the cake batter (all-in-one method): Add the softened butter, caster sugar, eggs, gluten-free self-raising flour, baking powder, xanthan gum (only if needed), and 2 tbsp milk to a large bowl. Beat with an electric mixer for 1 to 2 minutes until pale and smooth. If the mixture looks stiff (common with gluten-free flour), beat in the extra tablespoon of milk.
- Divide and level: Spoon the batter evenly between the tins and level the tops with the back of a spoon. Try to keep the layers as even as possible so the finished cake sits neatly.
- Bake: Bake on the middle shelf for 20 to 25 minutes, until the sponges are golden, spring back when lightly pressed, and a skewer inserted in the centre comes out clean.
- Cool properly: Leave the cakes in their tins for 10 minutes, then run a knife around the edge and turn out onto a wire rack. Peel off the parchment and let the sponges cool completely before filling.
- Whip the cream: Pour the cold double cream into a bowl, sift in the icing sugar, and whip to soft peaks. Stop as soon as it holds its shape. Overwhipped cream turns grainy quickly.
- Assemble: Place one sponge on a serving plate. Spread the jam over the top, taking it close to the edge. Spoon or pipe the whipped cream on top of the jam, then gently set the second sponge on top.
- Finish and serve: Dust with icing sugar just before serving. For the cleanest slices, chill the assembled cake for 20 minutes, then cut with a sharp serrated knife.
Tips for the Best Gluten-Free Victoria Sponge
Why is my gluten-free sponge dry or crumbly?
Gluten-free flour absorbs more liquid, so the batter can look thicker than a standard sponge. Add the extra tablespoon of milk if needed, and avoid overbaking. Start checking at 20 minutes, and pull the cakes once a skewer comes out clean.
How do I stop the cake from sinking in the middle?
Make sure the oven is fully preheated and resist opening the door for the first 18 to 20 minutes. Also check your baking powder is in date. A weak rise is one of the most common causes of sinking.
Serving Suggestions
- Serve with fresh strawberries or raspberries on the side.
- Add a pot of tea, coffee, or a light elderflower cordial.
- For a more traditional finish, use jam only (no cream) and dust with extra icing sugar.
- Turn it into a dessert with a spoonful of berries and a drizzle of coulis.
Storage
Room temperature
Once filled with cream, it is best eaten the day it is made. If your kitchen is cool, you can keep it in an airtight container for up to 6 hours, but avoid warm spots so the cream stays safe and stable.
Refrigerator
Store the assembled cake in a covered container in the fridge for up to 2 days. Let slices sit at room temperature for 15 to 20 minutes before serving for the softest texture.
Freezing
Freeze the unfilled sponge layers only. Wrap each cooled layer tightly in cling film, then a layer of foil, and freeze for up to 2 months. Defrost at room temperature (still wrapped), then fill with fresh jam and freshly whipped cream.
Nutrition
- Calories: 390 kcal
- Carbohydrates: 39g
- Protein: 5g
- Fat: 24g
- Saturated fat: 14g
- Sodium: 220mg
Disclaimer: Nutrition values are estimates and will vary depending on the brands of gluten-free flour, jam, and cream you use.
FAQs
What is the best gluten-free flour for Victoria sponge?
Use a gluten-free self-raising flour blend for cakes. If your blend does not contain xanthan gum, add 1/2 teaspoon to help the sponge hold together and slice cleanly. Avoid bread blends, which can make the cake heavy.
Can I make this gluten-free Victoria sponge in two 9-inch tins?
Yes, but the layers will be slightly thinner and will bake faster. Start checking at around 18–20 minutes and remove once the cakes are springy and a skewer comes out clean.
Why is my gluten-free sponge dense?
Dense sponge is usually caused by overmixing, butter that is too cold, or baking powder that is past its best. Mix just until smooth, use room-temperature ingredients, and bake in a properly preheated oven.
Can I fill it with buttercream instead of cream?
Absolutely. Swap the whipped cream for a simple vanilla buttercream if you want a sturdier cake for transport. The texture will be richer and it will keep longer at room temperature than cream-filled sponge.
Can I make it dairy-free as well as gluten-free?
Yes. Use a dairy-free baking block (not a low-fat spread), replace the milk with an unsweetened dairy-free milk, and fill with dairy-free whipping alternative or a dairy-free buttercream. Check your jam is dairy-free, which most are.
Mary Berry Gluten-Free Victoria Sponge Recipe
Course: DessertCuisine: BritishDifficulty: Easy12
slices20
minutes22
minutes70
minutes390
kcal42
minutesA light, fluffy gluten-free Victoria sponge made the Mary Berry way, filled with strawberry jam and softly whipped cream. Classic, simple, and perfect with a cup of tea.
Ingredients
225g unsalted butter, softened
225g caster sugar
4 large eggs
225g gluten-free self-raising flour blend (with xanthan gum if possible)
2 tsp gluten-free baking powder
1/2 tsp xanthan gum (only if your flour blend does not contain it)
2–3 tbsp milk
150ml double cream, cold
1–2 tbsp icing sugar (for the cream)
4–5 tbsp strawberry jam
Icing sugar, for dusting
Butter, for greasing tins
Baking parchment
Directions
- Preheat the oven to 180°C (160°C fan). Grease and line two 20cm (8-inch) round tins.
- Add butter, sugar, eggs, gluten-free flour, baking powder, xanthan gum (if needed), and milk to a large bowl.
- Beat for 1–2 minutes until pale, smooth, and well combined. Add a splash more milk if the batter is very thick.
- Divide evenly between the tins and level the tops.
- Bake for 20–25 minutes until golden, springy, and a skewer comes out clean.
- Cool in the tins for 10 minutes, then turn out onto a wire rack and cool completely.
- Whip the double cream with icing sugar to soft peaks.
- Spread jam over one sponge, top with whipped cream, sandwich with the second sponge, then dust with icing sugar.
Notes
- Use room-temperature butter and eggs for the best rise.
- If your gluten-free flour blend already contains xanthan gum, do not add extra.
- Let the sponges cool fully before filling, or the cream will melt.
- For neat slices, chill the assembled cake for 20 minutes before serving.
