Lactose Free Gluten Free Victoria Sponge Cake
Total time1 hr 15 min
Prep time20 min
Cook time25 min
4.9(14)
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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
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 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.
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