recipes/Freee Cake/600_FREEE_Delicious-Gluten-Free-Victoria-Sponge.jpg

Delicious Gluten Free Victoria Sponge


80 Ratings

15cm/6” - 25-30 minutes; 18cm/7” - 30-35 minutes; 20cm/8” - 35-40 minutes 1 cake Nuts,Gluten,Peanuts,Wheat Vegetarian

About this recipe:

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Classic all in one method used to make the sponge cake layers for a Victoria sponge sandwich cake which is also gluten free.  If you need a vegan version, try this recipe for Gluten Free Vegan Victoria Sponge. The two cake sponges are traditionally sandwiched together with raspberry jam and cream, while the top is simply dusted with icing sugar.


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2 x 15cm/6” round tins; or 2 x 18cm/7”round tins; or 2 x 20cm/8”round tins and 2 x mixing bowls


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Cake tin diameter 2 x 15cm/6″  2 x 18cm/7″  2 x 20cm/8″ 
FREEE Self Raising White Flour    125g  175g 250g
butter 125g 175g 250g
eggs 3 4 5
caster sugar 125g 175g 250g
butter, for tins      
jam 3 tbsp 4 tbsp  5 tbsp
cream 25g 50g 75g
icing sugar 1 tsp 2 tsp 3 tsp


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180°C, Fan 160°C, 350°F, Gas 4

Sponge Cake

  1. Pre-heat the oven.
  2. Select the tin size and ingredient quantity you plan to use and rub some butter around the inside.
  3. Sieve the flour into a large bowl.
  4. Cut the butter into small cubes, put them into the mixing bowl and stir to cover them with flour.
  5. Break the eggs into the bowl, add the sugar and beat everything together well.
  6. Divide the mixture between the prepared baking tins.
  7. Bake for the time shown according to the tin size, until the cakes are just brown and start to come away from the side of the tin.
  8. Turn the cakes out on to a wire rack, peel off the paper and leave to cool.


  1. Spread jam onto one cold sponge.
  2. Whip the cream and spread it over the jam.
  3. Place the second sponge on top.
  4. Sieve the icing sugar over the cake.

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