Mary Berry Gluten-Free Victoria Sponge Recipe

This gluten-free Victoria sponge is a light, tender cake that proves you do not need wheat flour to enjoy a classic bake. The sponge is soft and evenly risen, with a gentle vanilla flavour that pairs beautifully with sweet strawberry jam and softly whipped cream. It is an easy, reliable recipe suitable for confident beginners and experienced bakers alike. From start to finish, allow about 1 hour 30 minutes including cooling and assembly.

Ingredients

For the gluten-free sponge

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs, at room temperature
• 225g gluten-free self-raising flour blend
• 1 tsp gluten-free baking powder
• 2 tbsp milk
• 1 tsp vanilla extract

For the filling

• 4 to 5 tbsp strawberry jam
• 200ml double cream
• 1 tbsp icing sugar

To finish

• Icing sugar, for dusting
• Butter, for greasing
• Baking parchment

How to Make Mary Berry Gluten-Free Victoria Sponge Recipe

• Oven preparation: Preheat the oven to 180°C (160°C fan). Grease two 20cm round sandwich tins and line the bases with baking parchment.
• Mixing the sponge: Place the butter, caster sugar, eggs, gluten-free flour, baking powder, milk and vanilla extract into a large mixing bowl. Beat with an electric mixer for about 2 minutes until smooth, pale, and well combined. The mixture should drop easily from a spoon.
• Baking: Divide the mixture evenly between the prepared tins and gently level the tops. Bake for 22 to 25 minutes until the sponges are lightly golden and spring back when pressed in the centre.
• Cooling: Leave the cakes to cool in their tins for 5 minutes, then turn out onto a wire rack. Peel away the parchment and allow to cool completely before filling.
• Assembling: Whip the double cream with the icing sugar until it just holds soft peaks. Spread the jam over one sponge, followed by the whipped cream. Place the second sponge on top and dust lightly with icing sugar before serving.

Tips

Why did my gluten-free sponge sink?

Make sure the oven is fully preheated and avoid opening the door during baking. Gluten-free cakes rely on careful heat for structure.

How do I keep the sponge light?

Use room temperature eggs and beat the mixture only until smooth. Overmixing can make gluten-free sponges heavy.

Can I use a different gluten-free flour?

A good quality gluten-free self-raising flour blend works best. Avoid single flours such as almond or rice flour on their own.

Is it safe for coeliacs?

Always check that your flour, baking powder, and vanilla extract are certified gluten-free.

Serving Suggestions

• Serve with fresh strawberries or raspberries on the side
• Enjoy with afternoon tea or coffee
• Finish with extra whipped cream for special occasions

Storage

Room temperature

The assembled cake is best eaten on the day but will keep for up to 24 hours in a cool place.

Refrigerator

Store in an airtight container for up to 2 days. Bring to room temperature before serving for best texture.

Freezing

The unfilled sponges freeze well for up to 3 months. Wrap tightly and thaw fully before filling.

Nutrition

• Calories: 395 kcal
• Carbohydrates: 41g
• Protein: 6g
• Fat: 24g
• Saturated fat: 14g
• Sodium: 220mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Gluten-Free Victoria Sponge Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Light and tender gluten-free Victoria sponge filled with strawberry jam and softly whipped cream. A classic British cake made accessible for gluten-free baking.

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 225g gluten-free self-raising flour

• 1 tsp gluten-free baking powder

• 2 tbsp milk

• 1 tsp vanilla extract

• 200ml double cream

• 1 tbsp icing sugar

• 4–5 tbsp strawberry jam

• Butter and parchment for tins

Directions

• Preheat oven to 180°C (160°C fan) and prepare two sandwich tins.
• Beat all sponge ingredients together until smooth and pale.
• Divide evenly between tins and level the tops.
• Bake for 22–25 minutes until golden and springy.
• Cool briefly in tins, then turn out onto a wire rack to cool completely.
• Whip cream with icing sugar until soft peaks form.
• Sandwich sponges with jam and whipped cream.
• Dust with icing sugar and serve.

Notes

• Use certified gluten-free flour and baking powder.
• Do not overmix the batter.
• Freeze unfilled sponges for up to 3 months.