Mary Berry Gluten-Free Victoria Sponge Recipe

Name: Mary Berry Gluten-Free Victoria Sponge Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 225g unsalted butter, softened (plus extra for greasing); 225g caster sugar; 4 large eggs, at room temperature; 225g gluten-free self-raising flour blend (see notes); 1 tsp baking powder (gluten-free); 1/2 tsp xanthan gum (only if your flour blend does not include it); Pinch of fine salt; 2 tbsp milk; 1 tsp vanilla extract; 150ml double cream, cold; 1 tbsp icing sugar (for the cream); 4–5 tbsp strawberry jam; Icing sugar, for dusting; Baking parchment (to line the tins)

This Mary Berry-inspired gluten-free Victoria sponge is a proper classic with a light, tender crumb and that familiar buttery vanilla flavour. It is filled simply with strawberry jam and softly whipped cream, then finished with a delicate dusting of icing sugar. The method is wonderfully straightforward, even if you are new to gluten-free baking. Set aside about 1 hour 10 minutes from start to serving, including cooling and assembling time.

What This Gluten-Free Victoria Sponge Is Like

A Victoria sponge should be soft, springy, and neatly sandwiched, with a gentle sweetness rather than anything heavy. Going gluten-free does not mean settling for a dry, crumbly cake. With the right flour blend and a careful mix, you get a fine, tender crumb that slices cleanly and pairs perfectly with fruity jam and fresh cream.

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
1/2 tsp xanthan gum (only if your flour blend does not already contain it)
Pinch of fine salt
2 tbsp milk
1 tsp vanilla extract

For the filling

4 to 5 tbsp strawberry jam
150ml double cream, cold
1 tbsp icing sugar
1/2 tsp vanilla extract (optional, but lovely)

For preparing the tins and finishing

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

How to Make Mary Berry Gluten-Free Victoria Sponge Recipe

Prepare the oven: Preheat the oven to 180°C (160°C fan) or 350°F. Place a shelf in the middle so both cakes bake evenly.
Prep the tins: Grease two 20cm (8-inch) round cake tins and line the bases with baking parchment. A lined base makes turning out stress-free.
Combine the sponge ingredients: Add the softened butter, caster sugar, eggs, gluten-free flour, baking powder, xanthan gum (if using), salt, vanilla, and milk to a large mixing bowl.
Mix until smooth: Beat with an electric mixer for 1 to 2 minutes, just until pale and creamy. Stop once it looks smooth. Overmixing can make gluten-free sponge tighter than it needs to be.
Divide and level: Split the mixture evenly between the tins and level the tops with the back of a spoon. If you have scales, weighing the batter helps the layers bake to the same height.
Bake: Bake for 22 to 25 minutes, until the cakes are golden, spring back when lightly pressed, and a skewer inserted into the centre comes out clean.
Cool properly: Leave the cakes in their tins for 5 minutes, then run a knife around the edge and turn out onto a wire rack. Peel off the parchment and cool completely before filling.
Whip the cream: Whip the cold double cream with the icing sugar (and vanilla, if using) until soft peaks form. Keep it soft and billowy so it spreads without tearing the sponge.
Assemble: Place one sponge on a serving plate. Spread the jam evenly over the top, then spoon or spread over the whipped cream. Top with the second sponge.
Finish and serve: Dust with icing sugar just before serving. For the neatest slices, use a serrated knife and a gentle sawing motion.

Tips for the Best Results

Why did my gluten-free sponge turn out dry?

Dry sponge is usually down to slightly too long in the oven, or a flour blend that absorbs more liquid. Check at 22 minutes, and take the cakes out as soon as a skewer comes out clean. If your batter looks very thick before baking, add an extra teaspoon or two of milk to loosen it.

How do I stop a gluten-free Victoria sponge from crumbling?

Let the cakes cool fully before handling and assembling. Gluten-free sponge firms up as it cools, so moving it while warm makes it more fragile. Also, make sure your flour blend contains xanthan gum, or add the small amount listed to help with structure.

Why did my cakes sink in the middle?

Sinking is most often caused by underbaking or opening the oven door too early. Bake until the centre feels springy and the edges are pulling slightly from the tin. Keep the door closed for at least the first 18 to 20 minutes.

How do I get two even layers?

Weigh the batter into the tins, then level the surface. If your oven has hot spots, swap the tins over halfway through baking, but do it quickly and only after the cakes have started to set.

Serving Suggestions

Serve with a pot of English breakfast tea or Earl Grey.
Add fresh strawberries or raspberries on the side for a pretty plate.
For a more luxurious finish, spread a very thin layer of jam on the top sponge before dusting with icing sugar.
Make it afternoon-tea style with smaller slices and extra whipped cream for anyone who wants more.

Storage

Room temperature

Because this cake is filled with cream, it is best served the day it is made. If your kitchen is cool, you can keep it for up to 4 hours at room temperature, lightly covered, before moving it to the fridge.

Refrigerator

Store in an airtight container for up to 2 days. Let slices sit at room temperature for 15 to 20 minutes before eating, as the sponge tastes softer and the flavours come through more clearly.

Freezing

Freeze the unfilled sponges for best results. Wrap each cooled layer tightly in cling film, then foil, and freeze for up to 3 months. Defrost at room temperature, still wrapped, then fill with fresh jam and cream just before serving.

Nutrition

Calories: 390 kcal
Carbohydrates: 42 g
Protein: 5 g
Fat: 23 g
Saturated fat: 14 g
Sodium: 220 mg

Nutrition values are estimates and will vary depending on the ingredients and brands you use.

FAQs

What is the best gluten-free flour for Victoria sponge?

Use a good gluten-free self-raising flour blend for cakes. If you only have plain gluten-free flour, add 2 teaspoons of gluten-free baking powder per 225g flour to help the sponge rise properly.

Do I need xanthan gum in this recipe?

Only if your gluten-free flour blend does not already contain it. Xanthan gum helps bind the cake so it slices neatly and feels less crumbly. If your blend includes it, adding extra can make the sponge slightly gummy.

Can I make this Victoria sponge dairy-free?

Yes. Use a dairy-free baking block in place of butter, and fill the cake with a dairy-free whipping alternative or a thick vanilla dairy-free yogurt. Choose a jam you love and keep the same assembly method.

Can I make it ahead of time?

You can bake the sponges a day ahead, cool completely, wrap well, and store at room temperature. Fill with jam and cream shortly before serving for the freshest texture and the neatest finish.

Why is my gluten-free sponge dense instead of light?

Dense sponge usually comes from overmixing, butter that is too cold, or flour that needs a touch more liquid. Mix only until smooth, use softened butter, and add an extra teaspoon or two of milk if the batter looks very stiff.

Can I use buttercream instead of whipped cream?

Absolutely. If you prefer a more stable filling, sandwich the cakes with jam and a simple vanilla buttercream. It also makes the cake easier to transport and helps it keep a little longer in the fridge.