Gluten-Free Victoria Sponge Cake

Ingredients

• 1¾ cups gluten-free all-purpose flour blend (with xanthan gum )
• 2 tsp baking powder
• ¼ tsp salt
• 1 cup unsalted butter (softened )
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 2 tbsp milk
• ½ cup strawberry or raspberry jam
• ¾ cup heavy cream (whipped )
• 2 tbsp powdered sugar (for dusting)

Steps

1. 1

   Preheat oven to 350°F (177°C). Grease and line two 8-inch round cake pans with parchment paper.

2. 2

   In a medium bowl, whisk together gluten-free flour, baking powder, and salt.

3. 3

   In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes.

4. 4

   Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

5. 5

   Fold in the dry ingredients, then stir in milk until smooth.

6. 6

   Divide batter evenly between prepared pans and smooth the tops.

7. 7

   Bake for 25–30 minutes, until golden, and a toothpick inserted in the center comes out clean.

8. 8

   Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

9. 9

   Place one cake layer on a serving plate. Spread jam evenly over the top, then add whipped cream.

10. 10

    Top with the second cake layer and dust with powdered sugar before serving.