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Home » Dairy Free Recipes » Celebration Gluten Free Victoria Sponge Gateau

Celebration Gluten Free Victoria Sponge Gateau

Puddings and Desserts, Recipes

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You may well look at this Victoria Sponge Gateau and think this is beyond your baking skills, 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 back in 2016), he loves Victoria Sponge so I decided to make a sponge we could all eat and used fresh cream, jam and strawberries for the filling and we were all bowled over at how light and fluffy it was.

Gluten Free Victoria Sponge Gateau made with Genoise Sponge and Dairy Free Cream

Since 2016 I’ve grown intolerant to eggs and dairy so while I can make this gateau dairy free, I’ve yet to make it egg free too. Let me know in the comments if you’d like me to try, I need someone to make it for other than myself to be bothered!!

This recipe uses a Genoise Sponge technique, which aims to incorporate as much air into the sponge as possible. I’ve since used this recipe to make almost all of the family birthday cakes…Bob the Minion being my greatest creation to date!

Oh and if you were wondering how do I pronounce GENOISE it’s ‘jen-waase‘ Imagine Hermione saying Leviosaa and you’ll get it!

Lewis' 9th Birthday Cake Bob the Minion! Gluten Free Sponge Cake using a Victoria Sponge Gateau recipe
Lewis’ 9th Birthday Cake Bob the Minion using a Genoise Sponge base!

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  • approx. 220g of mixture per tin
  • use this tip to get the best results

Can I use this Genoise Sponge for other desserts?

The recipe below makes enough mixture for three deep 8″ /20cm round sponges, however, you can adjust the amount needed by changing the servings in the recipe card below

Example
4 servings = 1 sponge
8 servings = 2 sponges
12 servings = 3 sponges and so on…

As this recipe is so versatile it’s perfect for making and turning into Ladyfingers for trifles, tiramisu and other gateaux. You could make three sponges and only use two keeping one sponge back for another day (these freeze really well).

Genoise cut into rectangles ready for a trifle

What is the difference between a genoise and sponge cake?

Some would say that Genoise is the trickiest of the two, but in the world of gluten free, I find a Genoise sponge rises to the occasion every time.

So what is a Genoise sponge then? A Genoise is made by separating the eggs and whipping the whites, then adding the yolks and folding in a surprisingly little amount of flour. You literally end up with a cake foam rather than the cake batter you’re probably used to.

Of course if you’ve made sponge cakes you’ll know there’s a lot more to it in terms of ingredients. For example, you have to beat the sugar with butter first (no butter in a Genoise) then add the eggs whole. Then add the dry ingredients and flavours and beat the whole lot to within an inch of its life to incorporate some air into the cake batter and make it light and fluffy. Can you tell I’m a Genoise fan?

Is Victoria sponge made with Genoise?

Ah, you’ve got me there. Technically no it’s not, so this isn’t a traditional Victoria Sponge recipe. However the idea is the same, a white light sponge, sweet cream filling and strawberry jam. This is why I entitled this recipe Victoria Sponge Gateau though because it takes the idea of the traditional and makes it into a GBBO style Showstopper of a dessert.

Gluten Free Victoria Sponge Gateau made with Genoise Sponge and Dairy Free Cream
Strawberry & Cream Gateau (GF)

Is it Gateau or Gateaux?

That all depends on how many you plan to make! The delicious dessert in the photos is a Gateau, so called because it is a light sponge dessert made with fresh cream. Therefore needing to be eaten on the same day really or at least within 48hrs.

If you made two of these gorgeous desserts using my Victoria Sponge Gateau Recipe then you would have two gateaux, so basically Gateaux is plural for Gateau in French.

Can I make this into a Chocolate Genoise?

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. I would use this ratio;

For one sponge:
remove 2 tbsp plain GF flour and replace with 1 tbsp cocoa powder

For two sponges:
remove 4 tbsp plain GF flour and replace with 2 tsp cocoa powder … and so on.

Gluten Free Victoria Sponge Gateau made with Genoise Sponge and Dairy Free Cream

How do you store this dairy free cream gateau?

The image below is a slice of this Victoria Sponge Gateau the day after I made it. As you can see the cream has set now and slicing is much easier. If you slice and eat on the day it’s worth keeping the gateau in the fridge until you want to serve it as the cream will soften, especially on a warm day.

This gateau will keep for up to three days in the fridge, it’s best to keep it covered as the cream will absorb your fridge smells and nobody likes salami flavoured cream cakes!!

Your Genoise Strawberry Gateau will keep for three days in the fridge

If you love the idea of this Victoria Sponge Gateau then you’ll love these desserts

  • Vegan and gluten free Lemon Meringue Pie
    Lemon Meringue (GF, DF, Ve)
  • Gluten Free Cream Horns placed on a wooden pallette with vintage cream horn moulds in shot
    Cream Horns (GF)
  • Dairy Free Clotted Cream Recipe
    Dairy Free Clotted Cream
  • Best Ever Gluten Free Trifle
    Best Ever Trifle (GF)

Celebration Gluten Free Victoria Sponge Gateau Recipe

Gluten Free Victoria Sponge Gateau made with Genoise Sponge and Dairy Free Cream

Celebration Gluten Free Victoria Sponge Gateau

Glutarama
I refer to this sponge in a lot of my recipes, it's the perfect base sponge for trifle, tiramisu, birthday cakes, swiss rolls, gateau. It NEVER fails and is so light and fluffy, no one will suspect it's free from. This recipe makes three 20cm round sponges perfect for a gateau or set the servings to 8 portions to only make a two tier cake.
5 from 10 votes
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Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course Dessert, Tea Time
Cuisine Dairy Free
Servings 12 slices
Calories 246 kcal

Ingredients
 
 

For the Genoise Sponge

  • 90 g gluten free plain flour
  • 90 g gluten free self raising flour
  • 195 g caster sugar
  • 6 egg(s) seperated

To make it a Victoria Sponge Gateau

  • 450 g tin coconut milk needs to be 60% or over in coconut extract I use a tinned milk with 75% fat
  • 300 g strawberries cut into slices (about 3 slices each if big enough)
  • 5 tbsp strawberry ice cream topping
  • 2 tbsp icing/confectioners sugar to dust the gateau

Instructions
 

  • First things first…sieve both the flours together….4x! I’ve tried making this sponge with and without the sieving process and believe me it does make a difference.
  • Add the egg whites to a mixer and using the whisk attachment beat into firm peaks.
  • Add the caster sugar a spoonful at a time and continue to beat until the whites become stiff and have a beautiful glossy sheen to them.
    TOP TIP: You know it's ready if you take a pinch and rub your fingers together, if you can feel the sugar grains between your fingers you need to continue beating.
  • Replace the whisk attachment with the cake paddle and add the egg yolks, mix quickly to combine.
  • Fold in the sifted flours quickly but gently to prevent knocking too much air out of the mixture. You can do this using the same cake paddle or by hand with a silicone spatula. I prefer the hand method as this way I can 'feel' when the flour is folded in.
  • Add to your well oiled and lined tin(s) this recipe works out as about 220g of mixture per tin for three tins.
    Gluten Free Victoria Sponge Gateau made with Genoise Sponge and Dairy Free Cream
  • Bake on 180°C | 160°C fan | 350°F | Gas 4 for 20 minutes – keep a close eye to make sure the sponge does not catch (burn), you know they are ready when you get a perfect spongy bounce to the touch….the cooked smell is unmistakable!

Turn your sponges into a Victoria Sponge

  • To make the dairy free cream open your can of coconut milk and pour away the coconut water. Tip the white fat into the mixing bowl and whip, you can add 2-3tbsp icing sugar to sweeten if you like.
  • Once you've whipped your cream to a thick enough consistency to pipe. Add to a piping bag and pop into the fridge to thicken for at least 30mins (an hour is best).
  • To get the best results I add sliced strawberries equal distances apart and then pipe a dollop of cream between each strawberry. Then I fill the gap in the middle with cream and strawberries.
    Gluten Free Victoria Sponge Gateau made with Genoise Sponge how to decorate
  • Finally, drizzle strawberry sauce over the creamed sponges and allow some of the sauce to dribble down the sides of the sponge.
  • Carefully layer all three sponges and either dust the top sponge with icing sugar or use up any extra cream and strawberries you might have.

Use your sponges for Ladyfingers / Trifle Sponges

  • If using these Genoise sponges for trifles, tiramisu or other desserts. Then remove from the tins, cut into shapes you desire and place on a baking tray and return to the switched off oven with the door ajar until the oven goes cool.
    This will dry out your sponges to imitate the dry sweet ladyfingers sponges, perfect for soaking up alcohol and sweet juices.

Nutrition

Nutrition Facts
Celebration Gluten Free Victoria Sponge Gateau
Amount per Serving
Calories
246
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
8
g
40
%
Trans Fat
 
1
g
Cholesterol
 
82
mg
27
%
Sodium
 
38
mg
2
%
Potassium
 
155
mg
4
%
Carbohydrates
 
36
g
12
%
Fiber
 
2
g
8
%
Sugar
 
21
g
23
%
Protein
 
5
g
10
%
Vitamin A
 
123
IU
2
%
Vitamin C
 
16
mg
19
%
Calcium
 
33
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Cream Cake, Dairy Free, Gateau, Gluten Free, Strawberries, Summer Recipe, Victoria Sponge
Have you tried this recipe?Let me know how it was & I will be super grateful. Take a picture & tag me @glutarama on your social media posts – I love seeing your photos more than you will ever know x
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Gluten Free Victoria Sponge Gateau made with Genoise Sponge and Dairy Free Cream

*disclaimer: I use affiliate codes on my website, the vast majority are to Amazon. If you click on any of the links or images in the post and make a purchase my family will benefit from a small % of that purchase at no extra cost to you, in fact, for full transparency, in 2020 I made my first £25, and recently in 2022 I reached my next £25 (Amazon don’t transfer the money until you reach £25). As you can see, it won’t make me a millionaire but it will treat me to a few coffees, Lord knows I need the caffeine!

20 Autumn Gluten Free Desserts by Glutarama

20/04/2021 · 28 Comments

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Comments

  1. June Rose Reid says

    07/10/2021 at 10:40 am

    I think you are just marvellous!! Thank you xxx

    Reply
    • Glutarama says

      07/10/2021 at 12:51 pm

      Well June, the feeling is mutual, thank you for taking the time to come back and comment. Rebecca x

      Reply
  2. Terry Crylen says

    29/04/2021 at 9:25 pm

    I can feel the weight gain already just looking at it. Yum!

    Reply
    • Glutarama says

      29/04/2021 at 9:43 pm

      Good, mission accomplished then hahaha x

      Reply
  3. Eb Gargano | Easy Peasy Foodie says

    27/04/2021 at 12:12 pm

    This looks so good! Love the 3 tier thing you’ve got going on to make it extra fancy :-D

    Reply
    • Glutarama says

      28/04/2021 at 10:34 am

      it is a mountain of sponge to behold isn’t it haha!

      Reply
  4. NancyC says

    27/04/2021 at 2:22 am

    Yum! I’ve never made a sponge cake, but I really need to try sometime! :)

    Reply
    • Glutarama says

      28/04/2021 at 10:34 am

      Good heavens, these words do not compute to me hahaha. I think it’s time you had a go lovely x

      Reply
  5. Liz says

    26/04/2021 at 3:56 pm

    Thank you for contributing this wonderful recipe to Fiesta Friday. I have heard (not tried it) that you can use the liquid from canned garbanzo (or ceci) beans, it’s called aquafaba and used to make things vegan. It’s an egg replacement.

    https://www.peta.org/living/food/vegan-aquafaba-recipes-egg-free/

    Your birthday Cake Bob is stunning! Lucky child.

    Reply
    • Glutarama says

      28/04/2021 at 10:36 am

      Trying to bake with aquafaba is certainly on my to-do-list, you just have to be in the right frame of mind and poised for minor disappointments in the early stages of recipe development….I’ll brave it one day, thank you for the tips.

      Reply
  6. Helen at the Lazy Gastronome says

    25/04/2021 at 6:47 pm

    What a beautiful dish!! Stopping by from the Fiesta Friday party – I’d love you to stop by our party, What’s for Dinner, and share this beauty!!

    Reply
    • Glutarama says

      26/04/2021 at 10:13 am

      Why thank you what a lovely comment and I’d be thrilled to stop by and share, thank you again xx

      Reply
      • Helen at the Lazy Gastronome says

        26/04/2021 at 6:40 pm

        So excited you shared this at our party!! It’s mouthwatering!! Have a fabulous week.

        Reply
        • Glutarama says

          28/04/2021 at 10:35 am

          Thank you so much for having me, what a lovely community you have.

          Reply
  7. Cat | Curly's Cooking says

    24/04/2021 at 10:55 pm

    Oh wow, this looks absolutely delicious! The perfect cake for this time of year and so great that it is gluten and dairy free!

    Reply
  8. Kate - Gluten Free Alchemist says

    23/04/2021 at 11:30 am

    Gorgeous recipe Rebecca. And great that it’s been updated with such lovely photos too. The perfect cake for a summer birthday… and hopefully summer will be here very soon xxx
    Thanks for sharing with #CookBlogShare

    Reply
    • Glutarama says

      23/04/2021 at 11:45 am

      Thank you lovely, see these things happen for a reason hahaha xx

      Reply
  9. Kat (The Baking Explorer) says

    23/04/2021 at 7:49 am

    What a stunner! A great summer cake too!

    Reply
    • Glutarama says

      23/04/2021 at 10:42 am

      It certainly is a wonderful summer cake, especially eaten straight from the fridge – delicious!

      Reply
  10. Hema says

    05/01/2021 at 5:46 am

    Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

    Reply
  11. Liza says

    20/06/2019 at 8:03 pm

    Hello from Canada!
    I can’t find gluten free self rising flour… well would gf bisquick do?
    Please advise.
    Thank you.

    Reply
    • Glutarama says

      22/06/2019 at 7:51 am

      Hello Liza from Canada (I have one of my best friends in Canada now – love the country, wish I could move there).

      I’ve Googled Bisquick as had no idea what it was and looking at the ingredients I think it possibly could work, you may need to add a little extra liquid given the starch content but all should be fine – please do let me know how you get on and thank you so much for dropping by on my recipe. Rebecca x

      Reply
  12. Brittany says

    23/01/2018 at 6:46 pm

    What brand of gluten free flour do you use for this cake? I’m learning that different brands will bake differently. Thanks for any tips you can give me.

    Reply
    • Glutarama says

      23/01/2018 at 7:16 pm

      Tends to be one of two brands but I have started to use a third; Many of my older posts used Doves Freee Flour, but I have also started using Sainsbury’s own free from flours. However, I cannot recommend Vicki at Free From Fairy and her flour enough, it’s a better quality flour, wholegrain and tastes lovely in baking. Vicki’s flour is not your average cost so I tend to use her flours for special occasions. Hope this has helped Brittany, I’d love to know how you get on xx

      Reply
      • Brittany says

        02/02/2018 at 7:33 pm

        Thanks. I’m actually in the US, so I’ve never heard of these brands before. I’m trying to see if we have a brand here that is similar to one of the brands you mentioned. I’m not finding any so far though.

        Reply
        • Glutarama says

          03/02/2018 at 10:05 am

          I’ll do some research for you Brittany, fingers crossed we find something between us xx

          Reply
  13. Julie McPherson says

    12/06/2017 at 7:01 pm

    Your Basic Gluten and Dairy Free Genoise Sponge sounds like a fail safe recipe. Commenting as BritMums Baking Round-up Editor. :)

    Reply
    • Glutarama says

      12/06/2017 at 11:02 pm

      Thank you Julie, I believe that if it’s not broken, don’t fix it…this is a don’t fix it sponge! :-D

      Reply

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Rebecca Smith - Glutarama, Delicious Gluten Free Recipes since 2015

Hi I'm Rebecca, slightly bonkers but can you blame me! Mum to two teens with additional needs and a great combination of dietary needs. With over 13 years experience of cooking gluten free from scratch. Welcome to my site you lovely person now learn how to make anything gluten free with me!

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