Gluten Free Victoria Sponge Cake

Total time1 hr 15 min

Prep time20 min

Cook time25 min

4.9

(14)

Few baked goods feel as celebratory as a classic Victoria sponge, and this version delivers every bit of that buttery, jammy magic without a crumb of wheat in sight. The secret to getting the texture right lies in the combination of gluten free flour, a touch of xanthan gum, and properly creamed butter and sugar — together they give the sponge that tender, springy lift that can be so hard to achieve in wheat-free baking. Room-temperature eggs folded in one at a time keep the batter emulsified and smooth, while a splash of whole milk loosens everything to just the right consistency. Once baked to a golden finish, the two layers are sandwiched with lush whipped cream and a generous spread of strawberry jam, then finished with a snowy dusting of powdered sugar on top. The result is a showstopper that looks like it came from a proper British tearoom — nobody at the table needs to know it was made with an alternative flour blend. It serves eight, making it an ideal centrepiece for a birthday, afternoon tea, or any occasion that deserves something a little special.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the sponge

1 cup (2 sticks) unsalted butter, softened
1 cup caster sugar
4 large eggs, room temperature
1 tsp vanilla extract
1 ¾ cups gluten free flour
1 ½ tsp baking powder
¼ tsp xanthan gum
¼ tsp fine salt
2 tbsp whole milk

For the filling

1 cup heavy cream
2 tbsp powdered sugar
½ cup strawberry jam

For serving

1 tbsp powdered sugar, for dusting

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bases with parchment paper.
2
In a large bowl, beat the softened butter and caster sugar together with a stand mixer or electric hand mixer on medium-high speed until pale and fluffy, about 4–5 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!