Updated 6th June 2023
I love the simplicity of a Victoria sandwich. Soft sponge layers, sandwiched together with raspberry jam and topped with a generous sprinkle of caster sugar, makes this a splendid, no frills, yet extremely delicious, classic bake!
Gluten free Victoria sandwich is a perfect place to start if you’re new to gf baking, as It’s quick and easy to make; thanks to the simplicity of the rather wonderful, all in one method. It’s also one of those super base recipes that can be used to make many other delicious cakes too. I’ve added a few suggestions at the bottom of the page.
I’ve revisited this recipe a few times over the years, as I felt I wasn’t letting it shine as brightly as it should. So now, with fresh pictures and a few tiny tweaks, it’s all good to go and and ready for you to give it a whirl.
Happy baking, and hope you thoroughly enjoy tucking into this delightful cake!
Ingredients
For the sponge
225g (8oz) softened butter (I use full-fat Lurpak spreadable butter)
225g (8oz) caster sugar
225g (8oz) gluten free self-raising flour sifted (add ¼ teaspoon xanthan gum if this or guar gum isn’t already in the flour/mix)
4 large eggs, room temp
1 teaspoon gluten free baking powder
For the filling
3-4 tablespoons of homemade or your favourite raspberry jam (or any jam or *curd that grabs you)
Method
Preheat the oven to 180C/350F/Gas 4/Fan 160C.
Grease and line the base of 2 x 8in (20cm) round sandwich tins.
Sift the gluten free flour and baking powder into a large mixing bowl. Add the remaining sponge ingredients. 
Using an electric whisk or stand mixer, whisk for a minute or so, until the mixture becomes pale and creamy. Scrape down the sides of the bowl once or twice in-between mixing.
Divide the mixture evenly between the tins and smooth out with a palette knife or back of a spoon
Slide the tins into the preheated oven and bake for 25 minutes until the cakes are golden brown and firm but springy when gently pressed in the centre.
Remove the cakes from the oven and leave to cool for about 10 minutes, before turning them out upside down onto a cooling rack. I placed baking paper on the rack to prevent the cakes getting lines on them.
Once they’re cold it’s really easy to assemble the cake. Simply pick out the cake you think would look best on top and then place the other one upside down onto a nice serving plate. Spread the jam over the base of the cake and then place the other cake on top.
Sprinkle caster sugar over the top. 
Enjoy!
Recipe notes and suggestions:
Victoria sandwich keeps well in a cake tin/airtight container/or covered in foil for 3-4 days. It can also be frozen. It’s great to grab out of the freezer and use it to make trifle.
I was keen to simply share the basic Victoria sandwich recipe, as it really is truly delicious just how it comes. However, it would also be scrumptious when filled with a vanilla buttercream, topped with glacé icing or filled with fresh whipped cream and strawberries.
Use this basic sponge recipe as a springboard to create alternative bakes. Finely grated lemon, lime or orange zest added to the sponge mixture works SO well. And for a quick yummy coconut cake, throw 50g of *desiccated coconut into the mixing bowl. The basic recipe is also the one I use to make a rather fabulous gluten free chocolate sponge cake.
This recipe can be used to make fairy cakes. The mixture will make approximately 24. They would need to be baked in a preheated oven set to 190C/375F/Gas 5/170C for around 12 minutes until golden brown and springy to touch.
And finally, for a quick comforting pud, enjoy a slice of Victoria sandwich with a drop of *custard.
If you have any questions about the recipe or gf life, do give me a shout.
For now,
Liz x
*Check this product out to ensure there are no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack.
Hi Liz
My Victoria sponge came out dense and had an eggy smell what have I done wrong?
Hi Catherine, I’ve made the Victoria sandwich lots of times at home and haven’t ever experienced what you encountered. However, I do remember recipe testing sponge cakes at Juvela, and found that some margarines and baking spreads we used created a similar problem. There could be many reasons why you had this problem, but my gut instinct is to firstly ask what fat you used to make the cake? I always use Lurpak spreadable butter but softened butter or a high fat content baking spread should also work. Please feel free to pop an email though, if you’d like me to to troubleshoot further. Liz x
Thanks Liz for your reply.
I used ‘utterly butterly’ and large eggs.
I’m also wondering if I’d under baked it?
I took the cake out sooner as it looked baked and it sprung back.
Love to know what you think?
So sorry for the delay to get back to you. Only just spotted your message. Yes, I do feel that the Utterly Butterly may well have been what caused the problem, as the fat content is a little low. I think I’m right in saying, that when I worked at Juvela, we recommended using butter or baking spread with a minimum 70% fat content. It could well have been that your sponge was a touch underbaked, but I think if the spread had been OK that wouldn’t have been too big of a deal. I do hope you give it another whirl. Please let me know how you get on if you do. Liz x