Mary Berry Gluten-Free Victoria Sponge – Light, Fluffy, and Foolproof for Teatime

The first time I tried to make a gluten-free Victoria sponge, I thought, “How hard can it be?” Spoiler: pretty hard, if you’re winging it. My sponge turned out dense as a brick, and the cream oozed out like it was trying to escape. I nearly gave up. But I couldn’t let my gluten-free mates miss out on the joy of a proper British classic—not on my watch. So I tweaked and tested until the crumb was light, the rise was right, and the texture felt like the real deal. Let me show you how I fixed that.

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WHY THIS ONE WORKS SO WELL

What makes this version better than most? It’s all in the flour and the mixing. I use a gluten-free self-raising flour blend that already includes xanthan gum—no guesswork. Most recipes skip the milk or add it too late; here, a splash at the end gives you that pourable batter that bakes up feather-light. Oh, and whipping the cream fresh (right before serving) keeps things airy, not soggy.

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INGREDIENTS + WHY THEY MATTER

• Butter (175g, softened): For moisture and richness. Cold butter ruins the rise.
• Caster sugar (175g): Sweetness + helps with the golden crust.
• Gluten-free self-raising flour (175g): Structure without gluten. Must include xanthan gum.
• Baking powder (1 tsp): Extra lift, especially helpful in GF baking.
• Eggs (3 large): Binds everything and adds fluff.
• Milk (1-2 tbsp): Loosens the batter; makes a huge difference.
• Vanilla extract (1 tsp): Classic, subtle warmth.
• Raspberry jam (4-5 tbsp): Tart-sweet layer that cuts the richness.
• Whipping cream (200ml): Whipped just before assembly for soft peaks.
• Icing sugar: For that iconic, lightly dusted top.

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MAKING IT YOURS (WITHOUT RUINING IT)

• Dairy-free? Use a plant-based block butter and oat cream. Works a treat.
• No raspberry jam? Strawberry’s great, but avoid jelly-like ones—they don’t grip.
• Egg-free? Haven’t tested that one yet—if you do, let me know how it goes!
• Add-ins: Fresh sliced strawberries or blueberries work in the middle.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Sponge too dense	Overmixed the batter	Fold gently, stop when just combined
Cake sank	Too much baking powder	Stick to 1 tsp, level it off
Cream leaked	Whipped too early	Always whip cream just before serving

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HOW TO MAKE MARY BERRY’S GLUTEN-FREE VICTORIA SPONGE

1. Preheat oven to 180°C (160°C fan) and line two 8-inch tins.
2. Cream butter and sugar until pale and fluffy (2-3 mins).
3. Add eggs one by one, beating well after each.
4. Stir in vanilla.
5. Sift flour and baking powder in. Fold gently.
6. Add milk—1 tbsp at a time—until the batter drops off the spoon.
7. Divide between tins and smooth tops.
8. Bake 20-25 mins until golden and springy.
9. Cool 10 mins in tins, then turn out onto racks.
10. Whip cream to soft peaks. Don’t overdo it.
11. Once sponges are cool, spread jam on one, cream on top, and sandwich together.
12. Dust with icing sugar. Optional: a few fresh berries on top.

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TIPS FROM MY KITCHEN

• Use metal tins, not silicone—the sponge sets better.
• I always bake on the middle shelf to avoid over-browning.
• My fan oven runs hot—I pull them at 20 mins and test early.
• A thin layer of cream works better than a heap. Less squish.

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STORAGE + SERVING

• Best eaten the same day, but keeps 2-3 days in the fridge.
• Bring to room temp before serving.
• Freeze unfilled layers for up to 3 months. Wrap well.
• Don’t freeze the cream.

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FAQs

Q: Can I use homemade jam? A: Absolutely. Just avoid runny ones or they’ll soak the sponge.

Q: Do I need xanthan gum? A: If your flour blend doesn’t include it, yes. About 1/4 tsp per 175g flour.

Q: Why is my gluten-free sponge gritty? A: Some blends are more rice-heavy. Let the batter sit 10 mins before baking.

Q: Can I make this dairy-free too? A: Yes—plant butter and oat-based cream both work well.

Q: Can I stack it into a layer cake? A: You can, but go light on the cream between layers to avoid sliding.

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Other Similar Recipes

• Mary Berry Lemon Victoria Sponge
• Mary Berry Coffee and Walnut Sponge Cake
• Mary Berry All-In-One Victoria Sandwich