Gluten Free & Dairy Free Victoria Sponge

I make this cake for a local market that I bake for and it's become really popular.  It's super light, airy and delicious.  I keep it simple with a strawberry or raspberry jam filling however if you wanted you could fancy it up with some fresh cream and strawberries in the middle.  So here goes;


225gm margarine (I use Stork)

225gm caster sugar

4 eggs

1 tsp vanilla

225gm gluten free self raising flour

1/2 tsp xantham gum

1/4 tsp gluten free baking powder

pinch of salt

2 to 3 tbsps strawberry or raspberry jam (or as much as you like :))


Preheat the oven to 180c & line 2 X 8" inch cake tins with greaseproof paper.

Pop the margarine & sugar into a bowl & beat together until pale & creamy.

Beat the eggs & vanilla together then add that mixture to the creamed margarine bit by bit until fully combined.

Sift the flour, xantham gum, baking powder & salt into the wet mixture and fully combine.

Divide the mixture between the 2 tins, then pop into the oven for about 25 minutes.  Let the cakes cool on a wire rack.

Once cooled add your filling of choice.  Pop one cake on top of the other, sprinkle with icing sugar & pop the kettle on....hey presto !!

Hope you enjoy making this cake & eating it as much as I do :)

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