The Victoria Sponge Cake is one of the most iconic desserts of English tradition: two soft layers of sponge cake filled with strawberry jam and often a light vanilla cream or whipped cream. It is a simple, elegant and timeless dessert, perfect for afternoon tea or a special snack.
In this version we prepare it completely gluten-free, keeping the same softness and lightness of the original. The secret is choosing the right flours, balancing the fats and perfectly whipping the eggs.
By using plant-based ingredients for the filling you can also serve it to guests who are lactose intolerant.
I suggest a single-portion version, but with this quantity you can also make a cake about 8 2/3 in.
The Victoria Sponge Cake was born in England during the Victorian era and is named after Queen Victoria, who loved enjoying it during afternoon tea.
Traditionally it was made from two sponge cake bases, raspberry or strawberry jam and cream or buttercream.
Today it is one of the most replicated cakes in the world, thanks to its simplicity and its soft, light texture.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 8 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients
- 3 eggs (large)
- 1/2 cup granulated sugar
- 1/2 cup gluten-free rice flour
- 2 1/2 tbsp gluten-free cornstarch
- 1 vanilla bean
- 1 pinch salt
- 2/3 cup strawberry jam
- 3/4 + 1 tbsp cup heavy cream (for whipping)
- 1 vanilla bean
Tools
- 1 Mixer
- 2 Bowls
- 8 Individual molds
Steps
Whip the eggs in a stand mixer or with an electric whisk together with the sugar, salt and flavorings.
The mixture should be voluminous, pale and frothy; this will take about 12-15 minutes.Gently fold in by hand with a spatula, using upward motions, the sifted flour mixed with the cornstarch, adding it little by little.
Pour the batter into individual molds about 3 1/8 in (or into an 8 2/3 in pan) previously buttered or oiled and floured.
Bake in a preheated conventional oven at 338°F for 15-20 minutes for the single portions, while 30-35 minutes for the 8 2/3 in pan; perform the toothpick test.In a bowl pour the very cold cream, add the vanilla seeds and whip with an electric mixer.
Let the sponge cake cool completely and cut it in half.
Place the first layer on a plate and spread the jam evenly.
Add the whipped cream and cover with the second layer.
Dust with powdered sugar.
WARNING: consult the Italian Celiac Association handbook and read ingredients carefully to ensure they are free from gluten contamination.
Mistakes to avoid
Cold eggs straight from the fridge
Batter not whipped enough
Opening the oven while baking
Cutting the cake while it’s still hot
Storage
5 days in the refrigerator, can be frozen (without filling)
FAQ (Questions & Answers)
Can the cake be made in advance?
Yes, it is perfect even the day before.
Can I make it lactose-free?
Yes, just use lactose-free cream or a plant-based cream.
Does the gluten-free Victoria Sponge Cake stay soft?
Yes, thanks to the combination of rice flour and cornstarch the cake remains soft and stable like the traditional version.
Can I replace the strawberry jam?
Sure, you can use raspberry jam.
The Victoria Sponge Cake (gluten-free) is proof that traditional pastry can be adapted without losing taste, elegance and structure.
It is a simple yet refined cake, perfect for any occasion: from afternoon tea to celebrations.
