Gluten-free Victoria Sandwich Cake

This is very much a quick, no-frills affair: utter simplicity and great flavour; what more is needed? The cake takes literally a couple of minutes to mix together, about 20 minutes baking and a few minutes to assemble the cooled sponges.

Using xanthan gum or not

This cake is softer than a cake made with traditional flour and crumbles more easily, but  I find it holds together very well when sliced and eaten.

It doesn’t really need extras in it that you often have with gluten-free baking to bind it together, but you can add an extra egg yolk, which doesn’t affect the flavour or ruin the cake.

However, if you prefer a closer, firmer texture, you can use xanthan gum: just mix 1 teaspoon with the flour. However, don’t over-beat as the gum will make the mixture very sticky and harder to spread out.

Top decorating tip

Freeze the cooled cake and fill it and/or cover it while frozen, leaving the cake to defrost in the fridge.

As with traditional cakes, the freezing ensures you don’t get crumbs everywhere and there is no risk of the cake breaking, particularly if your filling is quite firm: but the filling should ideally be very soft.

The filling

The filling here is whipped double cream, slightly sweetened with some vanilla icing sugar, and chopped strawberries. The top is dusted with vanilla icing sugar.

Ideas for further cakes or decorating cakes are on my post here.

A light sponge

This gluten-free cake is very light and melt-in-the-mouth and eats very easily! I added some finely grated lemon zest to the mixture: it really lifts a sponge such as this in a subtle way.

If making the cake non-gluten-free, only mix the ingredients until it just comes together for the lightest sponge: over-beating will develop the gluten in the flour, thereby making the cake heavier.

A gluten-free cake sponge: makes a 6″ cake with generous depth

  • 3 large free-range eggs
  • 175g unsalted butter, softened
  • 175g gluten-free self-raising flour
  • 1.5 teaspoons gluten-free baking powder
  • 175g caster sugar
  • finely grated zest of one large lemon, optional

(1) Grease and base-line two 6″ sandwich tins and preheat the oven to 160C(fan).

(2) Put the cake ingredients – making sure they are at room temperature – into a bowl and beat well with a wooden spoon until incorporated: it will only take a minute or so. As the flour is gluten-free there is no danger of over-beating the mixture!

(3) Transfer to the cake tins and bake for about 20 minutes until well risen, light golden brown and the cakes are just coming away from the sides. Leave to cool for a few minutes in their tins and invert to a cooling rack until completely cold. Peel off the greaseproof.

(4) Sandwich together with whatever you like: jam, cream, buttercream, fruit curd………..

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Author: Philip

Very much into baking and general cooking.

10 thoughts on “Gluten-free Victoria Sandwich Cake”

      1. Yes go for it. When I’ve made cakes and they’ve not done what they should it really is frustrating…but usually its down to the oven being too hot or too cold etc..Although I have been known to omit a key ingredient!!

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      2. My dad is Coeliac and I’ve struggled to make him things both healthy and cake related. As he gets food on prescription I can use Juvela GF flour mixes and they work beautifully. I did a recent blog post on it actually. But my readers are a tad outraged that it’s prescription only lol. I feel I need to master Doves flours until such time you can buy Juvela, which truly is an excellent product 🙂

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      3. I’d never heard of Juvela until now. I now only use Dove’s when I make GF bakes and swear by them – although like any brand, it takes time to get used to when it comes to adapting non-GF recipes

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  1. hey i just tried this recipe and it tastes delicious, my only problem is every time i make sponge cake it crumbles apart, so I’m un able to work with or put any fillings on, do you have any advice on how to stop this happening ? x

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    1. Hi. I am glad you like the taste. I am not too sure about the excess crumbling, although it will be slightly more crumbly than a normal Victoria sponge.

      You could add an extra egg yolk to bind it together more which I did for some glutenfree brownies recently and worked a treat. Or try cooking just a fraction less

      For covering and for fillings, I am an advocate of freezing the baked and cooled sponge and fill/cover while frozen: the cake will hold its shape perfectly without any danger of breaking apart and as it defrosts you will have a ready-to-devour filled cakes.

      Regards

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