Gluten-free Victoria sponge recipe

This easy gluten-free Victoria sponge recipe is a real winner. Going gluten-free can be tricky, but with recipes like this gluten-free Victoria sponge, you needn't miss out on your favourites. This light and airy sponge is perfect alongside your afternoon cuppa - we like it filled with raspberry jam, but you can choose whichever flavour you like best. This recipe will take 50 mins to make and serves 8 people. This gluten-free version takes delicious - you won't believe that it's gluten-free! Once you've mastered this gluten favourite you'll want to make it time and time again.

Ingredients

For the cake:

• 175g butter, softened
• 175g caster sugar, plus extra for dredging
• 175g self-raising gluten-free flour
• 3 large eggs
• 75ml milk
• Few drops of vanilla extract

For the filling:

• 150ml whipping cream, lightly whipped
• 3-4tbsp strawberry or raspberry jam

You will need:

• 2x20cm (8in) round sandwich tins, buttered and base lined

Method

1. Set the oven to 190°C/375°F/Gas Mark 5.
2. Tip the cake ingredients into a bowl and beat until smooth. Divide the mixture between the sandwich tins and spread out.
3. Bake the sponges for 20-25 mins, until they've risen and feel springy to the touch. Remove from the oven and leave to cool in the tins for about 5 mins, then transfer them to a wire rack to cook completely.
4. Fill with the cream and jam, and then dredge the top with caster sugar before serving.