Traditional Victoria Sponge Cake

An easy gluten-free Victoria sponge cake that can be made by hand, using a stand mixer or a food processor.

This was probably the first recipe I ever made when growing up. We usually had a sponge cake in the cupboard and it was a family staple really! Sometimes as egg sizes are so different I weigh the eggs in their shells and then use the same amount of flour/sugar etc... For example if the three eggs in their shells weighed 160g, I would use 160g of margarine, sugar and flour. But generally I just stick to the easy to remember imperial recipe: six, six, six and three (6, 6, 6 and 3).

Gluten-Free Traditional Victoria Sponge Cake

Traditional Sponge Cake


  • 170g/6oz butter/margarine
  • 170g/6oz caster sugar
  • 170g/6oz gluten free self raising flour
  • 3 medium eggs
  • 1 tsp xantham gum
  • 1 tsp baking powder
  • 1 tsp vanilla essence
  • 1 tbsp milk

To decorate/fill:

  • 1-2 tbsp caster sugar
  • strawberry jam


  • Preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
  • Cream together the butter and sugar until soft and fluffy.
  • Crack the eggs into a mug one at a time and whisk with a fork.
  • Add to the butter mixture with the flour, xantham gum and baking powder.
  • Mix.
  • Finally add the vanilla extract and milk.
  • Mix well until smooth. I like to beat for around 3-4 minutes in the food processor with the whisking tool.
  • Spoon into two greased and lined 20cm/8" cake tins.
  • Bake for 20 minutes until the top of the cake springs back when touched, and a knife is clean when you put it in the cake.
  • Whilst still in the tin sprinkle with caster sugar.
  • After a few minutes remove from the tin and cool on a wire rack.
  • To assemble, spread a generous layer of strawberry jam on one cake and put the other sponge on top.
  • This basic sponge will take many variations. Try my Easy Chocolate Cake for days when only chocolate will do. 
  • You can make a lemon sponge by adding grated zest of a lemon and juice instead of milk and vanilla essence. Then sandwich together with lemon curd and butter cream.
  • For a decadent summer pudding, sandwich together with whipped cream and puréed fruits and top with more cream and slices of strawberries/raspberries etc...
  • You can make this cake by hand, in a food processor or mixer.
  • Some people swear by butter for their cakes. In fact I quite like using a low fat olive spread to make a lighter cake.