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Gluten Free Victoria Sponge Gateau made with Genoise Sponge and Dairy Free Cream
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5 from 10 votes

Celebration Gluten Free Victoria Sponge Gateau

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.
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: Dessert, Tea Time
Cuisine: Dairy Free
Keyword: Cream Cake, Dairy Free, Gateau, Gluten Free, Strawberries, Summer Recipe, Victoria Sponge
Servings: 12 slices
Calories: 246kcal
Author: Glutarama

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

Calories: 246kcal | Carbohydrates: 36g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 38mg | Potassium: 155mg | Fiber: 2g | Sugar: 21g | Vitamin A: 123IU | Vitamin C: 16mg | Calcium: 33mg | Iron: 2mg