Gluten free Victoria Sandwich (GF)

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Gluten free Victoria Sandwich (GF)
Gluten free Victoria Sandwich (GF)
Servings:Servings: 10 - Make 1 gluten free Victoria Sandwich
Calories per serving:271
Ready in:40 minutes
Prep. time:20 minutes
Cook time:20 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:27th September 2012
Gluten free Victoria Sandwich cake, ready to fill

This is an all-time family favourite and well worth the bit of effort.


Printable 🛒 shopping list & 👩‍🍳 method for this recipe


  • 180 g Filling of your choice, for example, Strawberry jam. (Beaten slightly to soften)
  • 1 Teaspoon of caster sugar for dusting.

Mise en place

  • Preheat the oven to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour]
  • Grease and baseline 2 x 7" (18cm) sandwich tins.


  1. Cream the margarine and sugar together until soft, fluffy and pale in colour.
  2. Add the one third of the egg, and a spoon of flour, beat in with each addition.
  3. Add final spoon of flour and carefully fold into the mixture.
  4. Divide mixture between the tins, check the weight on scale.
  5. Level the tops with a knife, making a slight hollow in the centre of each.
  6. Bake in the centre of the oven for about 20 minutes until golden and slightly shrinking away from the edges of the tins and when lightly pressed with a finger, should spring back into shape.
  7. Remove from the oven, cool slightly, and then turn out onto a wire cooling rack.
  8. The sponge is delicate…so handle with care.
  9. When completely cold, peel off the greaseproof paper and sandwich together with the filling of your choice. Dust with caster sugar.
  10. Variations:
  11. Finish the cake when cool by filling with butter cream and decorate with walnut pieces.
  12. This basic recipe could be divided into 15 or so bun cases, or iced to form a birthday cake.

Recipe source


Substitute one tablespoon of cocoa (check as usual for suitability) for one of flour; add a tablespoon of hot water to enrich the cocoa. Fold into mixture carefully or make a marble effect.

Fill with vanilla butter cream and finish with a melted chocolate topping.
Add two tablespoons coffee granules in 1 tablespoon almost boiling water. Stir well.

When cool, add it to the cake mix with the last of the flour.

Chef's notes

Unfilled, the cake freezes well. Wrap the two cakes separately in cling film. Freezer storage for 3 months. Defrost at room temperature for an hour.

This basic recipe could be divided into 15 or so bun cases, or iced to form a birthday cake.

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