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Use my gluten-free Victoria sandwich cake recipe to make a deliciously light and airy cake.

GLUTEN-FREE VICTORIA SANDWICH CAKE

The Victoria sandwich cake is a classic cake in the repertoire of any home baker. Get it right and you'll delight your friends and family and will be fighting them off for that extra slice!
My gluten-free Victoria sandwich cake recipe is the one I included with my Magical Gluten-Free Plain Flour Blend when I entered it into The Great Taste Awards back in 2017.
The judges used it to test the flour and said: "The cake came out perfectly, with a golden top, and had a particularly delicious taste. It was at least as good as a standard recipe, perhaps more moist, and it remained good and moist for several days." My flour was awarded a Gold Star 🙃
I have since scaled the recipe up to make a deeper cake (because who doesn't like more cake?) and am now sharing the recipe with you so that you can make this knockout gluten-free Victoria sandwich cake for yourself.
Happy baking!
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PREP TIME 20 minutes
BAKE TIME 30 minutes

Ingredients
  

  • 285 g Stork for baking (tub)
  • 335 g caster sugar
  • 5 large eggs
  • 350 g Magical Gluten-free Plain Flour
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 50 ml milk
  • 2 tsp vanilla extract (not essence)

Instructions
 

  • Heat your oven to 180c /160c fan and grease and bottom line two 8" round cake tins (not sandwich tins as they will be too shallow).
  • Sift together the flour, baking powder and salt and set aside.
  • Weigh the Stork into the bowl of a stand mixer and beat for two minutes.
  • Add in the caster sugar and vanilla extract and beat for a further three minutes.
  • Add the eggs, one at a time, each with 1tbsp (heaped) of the flour mix you sifted earlier. Beat between each addition.
  • Add the remaining flour and beat until smooth.
  • Finally, add the milk and beat to combine.
  • Divide your cake batter between the two tins, smoothing the tops. Bake for around 30mins (it may take a few minutes more or less depending on how true to temperature your oven runs) until the tops are golden and spring back when pressed.
  • Leave the cakes in the tins for 10mins then turn out onto a wire rack to cool completely.
  • While the cake is cooling, whip 250ml of double cream until thick and spreadable. Set aside.
  • When your cakes are cold, place one layer of it on a plate or cake stand and spread liberally with your favourite flavour of jam (I always use blackcurrant).
  • With the side of the second layer that was face down on the wire racking facing upwards, spread the double cream all over the cake. (You want it this way up so that you have the smooth base of the cake facing upwards when stacked.)
  • Carefully lift this layer up and flip it over and down on top of the jammy layer on your plate/cake stand.
  • Liberally dust the top of your cake with icing sugar, pop the kettle on and get stuck in!
    xx Millie, Marcus, Milo, Maddy and Me xx
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