Gluten Free Victoria Sponge Cake

            www.whensaltyandsweetunite.com

Treat yourself  to my Gluten-Free Lemon Victoria Sponge Cake with Berries! With a combination of fresh berries and strawberry jam, this cake tastes like summer! The flavors can be changed around seasonally. This cake is good for all occasions such as Mother’s Day, Sunday Brunch, or Christmas. Gluten-free baking doesn’t have to be boring!

Here's what you need

Ingredients  – large eggs – granulated sugar – fine sea salt – gluten-free all purpose flour – xantham gum, see note below – baking powder – unsalted butter -room temperature – dried thyme – lemon zest and juice from the lemon – strawberry jam – fresh strawberries – juicy blueberries

Step 1

Start with preheating the oven to 350 degrees F. Grease each cake pan and line with parchment paper. Add the flour, baking powder and salt to a large bowl.

Step 2

Add the softened butter and the sugar to the bowl of a stand mixer. Using the paddle attachment, cream for about 3-5 minutes on medium speed. Then add the eggs into the cake batter, start with one and make sure it’s incorporated and then add the other. Add the flour and other dry ingredients, then add the lemon juice and lemon zest. Mix for another minute. Then fold in the dried thyme. Divide the batter between the 2 prepared pans. Make sure the batter is evenly distributed.

Step 3

Place it in the oven and bake for 25 minutes or until golden brown. When done, remove from the oven and let them cool for about 10-15 minutes on a wire rack. Peel away the parchment. Place the cake on a cake stand and then with a spatula, add the strawberry jam and then add blueberries on top. Turn the 2nd cake upside down ( flat side on the top) and place it on top of the blueberries.

Step 4

Gently press down and join the cakes together. Dust the top of the cake with powdered sugar and add remaining blueberries and strawberries on top. Garnishing this gluten-free lemon cake with thyme leaves is a sophisticated finish.

This recipe calls for xanthan gum but if your gluten free flour already has it mixed it, then omit the xanthan gum. The best gluten free flours I have use are Trader Joe’s Gluten Free Flour or Bob’s Red Mill 1:1 Gluten-Free flour blend. (both of these contain xanthan gum) You can always create your own gluten free flour using flours such tapioca starch, coconut flour, rice flour, oat flour or potato starch. Using an already premade flour mixture always give me the best result.

Ready for more DELICIOUS  and easy gluten free recipes?

Best Gluten Free Zucchini Banana Bread

Gluten Free Flourless Peanut Butter and Jelly Cookies

Gluten Free Cranberry Cake

Meet the creator: Kristina is always on the pursuit of life, brunch and balance. Join her as she shares her cooking adventures, health journey and passion for the kitchen.