That was a bit of a presumptuous title sorry! I appreciate that there are bakers of all levels having a go at baking gluten free, but if you can sieve and you can whisk egg whites, you can make this sponge.

I discovered this type of sponge when I made my first gluten free birthday cake for my husband, he loves Victoria Sponge (it’s his favourite…along with several others!) I decided to make a sponge and use fresh cream, jam and strawberries for the filling and we were all bowled over at how light and fluffy it was. This recipe uses a Genoise Sponge technique, which aims to incorporate as much air into the sponge as possible. As you can see from the images below, I’ve since used this recipe to make almost all of the family birthday cakes…Bob the Minion being my greatest creation to date!

 

Print
Victoria Sponge Gateaux
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
To make the cake in the image you will need to make two batches. I freeze the 4th sponge and use later for trifles or tiramisu (links below to recipes)
Servings: 8
Author: Glutarama
Ingredients
Sponge
  • 75 g /2oz plain gluten free flour
  • 75 g /2oz self raising gluten free flour
  • 4 eggs separated
  • 90 g /3oz caster sugar
  • ... that's it!
Filling/Decoration
  • 600 ml double cream
  • strawberries
  • strawberry jam
  • icing sugar
Instructions
  1. Start by sieving the two flours combined 4x ... that's right, I said 4x. I find the easiest way to do this is to sieve it onto a baking sheet or tray, then into a bowl, then back onto the tray and finally back into the bowl (it's worth it!)
  2. In a separate large bowl whisk the egg whites until stiff peaks form, this takes about 5-8mns by hand.
  3. Add the caster sugar to the egg whites in three stages, whisking between each addition, the mixture will become smoother and glossy in appearance.
  4. Quickly whisk in the 4 egg yolks until combined.
  5. Add the sieved flour to the egg white mixture and fold in as quickly and gently as possible.
  6. Transfer the mixture into the prepared lined and greased tins - if making a Victoria Sponge use 2x 20cm tins
  7. Bake on 180C/350F/Gas 4 for 20mins
  8. Remove from oven and cool slightly before removing from the tins.
To decorate
  1. Whip the cream until thick but not too stiff to pipe/spread
  2. Using the jam, spread as liberally as you wish on the 1st sponge
  3. Pipe cream onto of jam and decorate with halved strawberries
  4. Repeat with second sponge.
  5. Top with final sponge and if you wish decorate with icing sugar and a remaining strawberry
Recipe Notes
This sponge also makes a blooming excellent trifle sponge - simply bake in a roasting tin instead, slice into fingers, return to TURNED OFF oven to dry out for 10mins and hey presto, trifle sponge fingers!
Below are two cakes I made recently with this sponge mix, as you can see I've added a touch of colour to the sponge, what you can't see is the pink sponge is cherry flavour, and the others vanilla. Have fun with this recipe, it's very versatile.
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Lewis’ 9th Birthday Cake Bob the Minion!

5 Nights at Freddies

Bethany’s 11th Birthday Cake 5 Nights at Freddies … whatever that is!

 

 

If you wish to make a chocolate sponge, I’d recommend using chocolate essence, if you don’t have this you can use cocoa powder but remember to exchange the exact amount of plain flour for cocoa…or else you’ll end up with a stepping stone for your garden!

Links

Gluten Free Tiramisu

Gluten Free Trifle