Gluten Free

Gluten Free

Kavanagh's Gluten Free Victoria Sponge Cake

Clare's Victoria Sponge is one of the most popular selling cakes in our Tea Room and customers are always surprised to learn that it's Gluten Free

As Clare is gluten intolerant herself we know only too well how important it is that we offer a wide selection of Gluten Free bakes, giving all of our customers lots to choose from without compromising on flavour. After years of practise Clare has most definitely mastered the art of Gluten Free baking and her cakes are a hit with everyone.

Now although we can’t go giving all of our secrets away (Clare’s Gluten Free Scone recipe is a closely guarded one) we wanted to share this recipe with you because it’s a firm favourite with all, the fact that it’s Gluten Free is a bonus! 

Do let us know how yours turns out, we would love to hear your feedback. Please send us pictures or tag us on social media, we can’t wait to see your version of Kavanagh’s Gluten Free twist on a classic Victoria Sponge.

To make Kavanagh's light and fluffy Gluten Free Victoria Cake you will need...

Ingredients

  • 12oz/340g salted butter (room temperature)
  • 12oz/340g caster sugar
  • 12oz of Gluten Free self-raising flour
  • 7 eggs, beaten
  • 1 heaped tsp baking powder
  • Splash of milk
  • 1/2 tsp Xanthan gum

For the Filling

  • 1 tsp vanilla extract
  • Jam
  • Whipped cream
  • Icing sugar

Method

Preheat your oven to 180C/fan 170C

1. Grease and line two 20cm/8 inch cake tins. We like to use parchment paper liners for ease and love the pleated edge it gives our sponge

2. Whip together the butter and sugar until light and fluffy, spend 3-5 minutes doing this, it’s well worth the effort

3. Then add the eggs, vanilla and flour and mix until everything is combined and has a creamy consistency

4. Fold in the baking powder, Xanthan Gum and milk into the mixture and divide equally between the two tins. You could use your scales for this part if you wanted to get them spot on

5. Place both tins in the centre of the oven and bake. After 15 mins reduce the temperature to 170C/fan 160C fan and bake for a further 10-15 mins

6. Test both cakes with a skewer, if it comes out wet it needs a little longer. When baked, turn them out and cool the cakes on a rack

7. To finish, spread your favourite jam on the bottom layer and top with lashings of whipped cream. Place the second sponge carefully on top, dust with icing sugar and enjoy with a pot of tea

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Kavanagh’s Gluten Free Victoria Cake – Recipe