Wheat Free Victoria Sponge
Total time1 hr 15 min
Prep time20 min
Cook time25 min
4.6(4)
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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
- 2 tsp vanilla extract
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tsp baking powder
- ¼ tsp fine salt
- 3 tbsp whole milk, room temperature
For the filling
- 1 cup heavy cream
- 1 tbsp icing sugar, plus more for dusting
- ½ cup strawberry jam
Instructions
- 1
Heat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bases with parchment paper.
- 2
In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and caster sugar together on medium-high speed for 4–5 minutes, until the mixture is pale, noticeably increased in volume, and very fluffy.
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