Mary Berry Gluten-Free Victoria Sponge Recipe​

This Mary Berry-inspired gluten-free Victoria sponge has two golden layers filled with strawberry jam and softly whipped cream. The sponge is light and tender, with a buttery vanilla flavour that pairs beautifully with the sweet filling. It is an easy cake for beginner bakers, made with a simple all-in-one method. Allow about 90 minutes in total, including cooling and assembly.

Ingredients

For the Sponge

• 225g unsalted butter, softened, plus a little extra for greasing
• 225g caster sugar
• 4 large eggs, at room temperature
• 225g gluten-free self-raising flour blend
• 1 teaspoon gluten-free baking powder
• 2 tablespoons milk
• 1 teaspoon vanilla extract

For the Filling and Topping

• 150ml double cream
• 1 tablespoon icing sugar, plus 1 teaspoon for dusting
• 4 tablespoons strawberry jam

How to Make Gluten-Free Victoria Sponge

• Prepare the oven and tins: Preheat the oven to 180°C, or 160°C fan. Grease two 20cm round sandwich tins and line the bases with baking parchment.
• Mix the batter: Put the softened butter, caster sugar, eggs, gluten-free flour, baking powder, milk and vanilla extract in a large bowl. Beat with an electric mixer for 1 to 2 minutes, until smooth and evenly combined. Scrape down the sides of the bowl as needed.
• Fill the tins: Divide the batter evenly between the prepared tins. Gently level the tops with a spatula.
• Bake the sponges: Bake on the middle shelf for 22 to 25 minutes, until golden and springy to the touch. A skewer inserted into the centre should come out clean.
• Cool completely: Leave the sponges in their tins for 5 minutes, then turn them out onto a wire rack. Peel off the parchment and leave them to cool completely before filling.
• Prepare the filling: Whip the double cream with 1 tablespoon of icing sugar until it forms soft peaks. The cream should hold its shape without looking stiff or grainy.
• Assemble and serve: Place one sponge on a serving plate and spread it with the strawberry jam. Spoon the whipped cream over the jam, then gently place the second sponge on top. Dust with the remaining icing sugar and slice to serve.

Tips for the Best Gluten-Free Victoria Sponge

Which gluten-free flour should I use?

Choose a gluten-free self-raising flour blend intended for cakes. Blends vary, so check the packet for any specific advice about adding xanthan gum. Make sure the baking powder is labelled gluten-free too.

Why did my sponge turn out dense?

Cold butter can be difficult to blend evenly, so let it soften before you begin. Check that your baking powder is in date, measure the flour carefully and stop mixing once the batter is smooth.

How can I tell when the cake is baked?

The tops should be golden and spring back when lightly pressed. Insert a skewer into the centre of each sponge; it should come out clean. If batter clings to it, return the cakes to the oven for a few more minutes.

How do I keep the cream filling from melting?

Let both sponge layers cool completely before adding the cream. If your kitchen is warm, refrigerate the assembled cake until you are ready to serve it.

Serving Suggestions

• Serve a slice with a pot of tea or freshly brewed coffee.
• Add fresh strawberries or raspberries alongside each slice.
• Offer extra whipped cream for a more generous dessert.
• Serve as part of an afternoon tea with other gluten-free treats.

Storage

Room Temperature

Unfilled sponge layers can be kept in an airtight container at cool room temperature for up to 2 days. Once filled with fresh cream, do not leave the cake at room temperature for more than 2 hours.

Refrigerator

Keep the cream-filled cake covered in the refrigerator for up to 2 days. For the best texture, let a slice stand at room temperature for about 15 minutes before serving.

Freezing

Freeze the completely cooled, unfilled sponge layers for up to 3 months. Wrap each layer well and place in a freezer-safe container or bag. Thaw at room temperature while still wrapped, then add the jam and freshly whipped cream.

Nutrition

Approximate values per slice, based on 10 slices:

• Calories: 400 kcal
• Carbohydrates: 43g
• Protein: 4g
• Fat: 24g
• Saturated fat: 14g
• Sodium: 150mg

Nutrition values are estimates and will vary depending on the ingredients and portion sizes used.

FAQs