Mary Berry​ Gluten Free Victoria Sponge Recipe

The ultimate Mary Berry Gluten Free Victoria Sponge is made using her famous all-in-one method with gluten-free self-raising flour, soft butter, caster sugar, and eggs. This recipe creates a beautifully light and tender cake with a classic buttery crumb that no one would guess is gluten-free. Perfect for a summer afternoon tea or any celebration, this recipe makes a classic 8-inch cake, filled simply with raspberry jam and fresh cream

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Mary Berry Gluten Free Victoria Sponge Ingredients

For the Gluten-Free Sponge:

• 225g (8oz) very soft butter or baking spread
• 225g (8oz) caster sugar
• 225g (8oz) gluten-free self-raising flour (must contain xanthan gum)
• 2 level teaspoons gluten-free baking powder
• 4 large eggs, at room temperature

For the Filling and Topping:

• 4-5 tablespoons good quality raspberry jam
• 300ml (1/2 pint) double cream (heavy cream)
• Caster sugar or icing sugar, for dusting

How To Make Mary Berry Gluten Free Victoria Sponge

1. Prepare the oven and tins: Preheat your oven to 180∘C (160∘C Fan / Gas Mark 4). Grease two 20cm (8-inch) round sandwich tins and line the base of each with a circle of non-stick baking paper.
2. Combine all cake ingredients: In a large mixing bowl, place the softened butter, caster sugar, gluten-free self-raising flour, gluten-free baking powder, and the eggs.
3. Beat the batter: Using an electric hand mixer or a stand mixer, beat all the ingredients together on a medium speed for about 2 minutes. The mixture should be smooth, well-combined, and have a soft dropping consistency. Be careful not to overmix.
4. Bake the sponges: Divide the batter evenly between the two prepared tins and use a spatula to level the tops. Bake in the center of the preheated oven for about 25 minutes, or until the cakes are well-risen, golden, and spring back when pressed gently.
5. Cool the cakes: Allow the sponges to cool in their tins for a few minutes before carefully turning them out onto a wire rack. Peel off the baking paper and leave them to cool completely.
6. Whip the cream: Just before you are ready to assemble the cake, pour the double cream into a chilled bowl and whip until it holds soft, floppy peaks.
7. Assemble the cake: Place one of the cooled sponge cakes upside-down on a serving plate. Spread it generously with the raspberry jam. Spoon the whipped cream on top of the jam and spread it out evenly.
8. Finish the cake: Place the second sponge on top of the cream and press down very gently. Finish with a light dusting of caster sugar or icing sugar just before serving.

Recipe Tips

• Use a Good GF Flour Blend: The success of this cake depends heavily on the quality of your gluten-free flour. Use a trusted brand of self-raising blend that already contains xanthan gum, which is essential for providing the structure that gluten normally would.
• Ensure Ingredients are at Room Temperature: For the “all-in-one” method to work perfectly, your butter must be very soft and your eggs at room temperature. This allows them to combine seamlessly into a smooth, light batter.
• Don’t Overbake: Gluten-free cakes have a tendency to become dry if baked for too long. Start checking the cake at the 20-minute mark. It’s ready when it’s golden, springy to the touch, and a skewer inserted into the center comes out clean.
• Cool Completely Before Filling: This is crucial. If the sponges are even slightly warm, the whipped cream will melt and the jam will become runny, resulting in a slipping, messy cake. Patience is a virtue in cake assembly!

What To Serve Victoria Sponge

A classic Victoria Sponge is the star of any afternoon tea and needs very little accompaniment. It is traditionally served with a simple pot of hot tea, such as English Breakfast, Earl Grey, or Darjeeling. For a full afternoon tea experience, you can present it alongside freshly baked scones with clotted cream and jam, and a selection of delicate finger sandwiches.

How To Store Victoria Sponge Leftovers

• Refrigerate: Due to the fresh cream filling, this cake must be stored in the refrigerator. Place it in an airtight container or on a plate covered loosely with foil. It will keep for up to 2 days. For the best texture, allow a slice to sit at room temperature for about 15 minutes before enjoying.
• Freeze: It is best to freeze the unfilled sponge cakes. Once they have cooled completely, wrap each sponge individually in two layers of plastic wrap, followed by a layer of aluminum foil. They can be frozen for up to one month. Thaw at room temperature before filling and assembling as per the recipe.

Mary Berry Gluten Free Victoria Sponge Nutrition Facts

• Serving Size: 1 slice (recipe makes 8)
• Calories: 410 kcal
• Total Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 130mg
• Sodium: 350mg
• Total Carbohydrate: 42g
• Dietary Fiber: 1g
• Sugars: 28g
• Protein: 5g

Frequently Asked Questions

• What is caster sugar and can I use regular sugar? Caster sugar is a superfine granulated sugar that dissolves more quickly than standard granulated sugar, which is common in British baking. You can use regular granulated sugar, but the cake’s crumb may be slightly less delicate.
• Why is my gluten-free cake crumbly? A crumbly texture is a common issue in gluten-free baking. It’s often caused by the flour blend. Ensure your chosen self-raising flour contains xanthan gum, which acts as a binder. Also, take care not to overbake the cake, as this can cause it to dry out.
• Can I make this recipe dairy-free as well? Yes, you can adapt this recipe to be dairy-free. Use a good quality dairy-free baking spread in place of the butter, and whip a dairy-free cream alternative (such as one made from coconut or oats) for the filling.
• Do I have to use the all-in-one method? The all-in-one method is Mary Berry’s signature for a Victoria Sponge because it’s quick and reliable. However, if you prefer the traditional creaming method, you can certainly use it: cream the butter and sugar until fluffy, beat in the eggs one at a time, and then gently fold in the flour and baking powder.

Try More Recipes:

• Mary Berry​ 3 Egg Victoria Sponge Recipe
• Mary Berry Chocolate Victoria Sponge​ Recipe
• Mary Berry Victoria Sponge Cupcakes​ Recipe