Gluten-Free Victoria Sponge Cake with Lemon and Berries
Treat yourself this summer to this Gluten-Free Victoria Sponge Cake with Lemon and Berries, a light and simple dessert using a combination of fresh summer flavors. This gluten free sponge cake has a strawberry jam layer in between along with sweet summer berries.
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Equipment
Ingredients
- 3 large eggs room temp
- 3/4 cup white sugar
- 1/2 teaspoon fine sea salt
- 1 1/4 cup gluten free all purpose flour see notes at bottom
- 1 teaspoon xantham gum see notes at bottom
- 1 teaspoon baking powder
- 1 1/2 sticks butter unsalted, room temp
- 1 teaspoon dried thyme
- 1 large lemon zest and juice from the lemon
- 1/4 cup strawberry jam
- 1 cup fresh strawberries sliced
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350 degrees F. Grease and also line the cake pans with parchment paper.
- In a bowl, add the flour, salt and baking powder. Stir and set aside.
- With a paddle attachment, add the softened butter and the sugar to your stand mixer. Let it mix for about 3-5 minutes.
- Add the eggs into the batter, start with one and make sure it's incorporated and then add the other.
- Add the flour mixture, then add the lemon juice and lemon zest. Mix for another minute. Then fold in the dried thyme.
- Divide the batter between the 2 pans. Make sure the batter is evenly distributed.
- Place it in the oven and bake for 25 minutes.
- When done, remove from the oven and let them cool for about 10-15 minutes.
- 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. Gently press down and join the cakes together. Top with additional blueberries and strawberries and sprinkle some powdered sugar.
Notes
Notes:
Storing:
Store any leftover sponge cake in an airtight container in the fridge for up to 3 days. This cake container works the best.
Helpful tips:
- 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)
- If adding dried thyme to a cake feels a little unexpected, you can simply leave it out. The cake will still be delicious without it- as I've made it both ways.
- 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.
- This is the perfect dessert to bake off the night before and let it cool completely. Then cover it in saran wrap to assemble the next day if needed.
Nutrition
Calories: 185kcalCarbohydrates: 38gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 70mgSodium: 940mgPotassium: 74mgFiber: 3gSugar: 6gVitamin A: 118IUVitamin C: 12mgCalcium: 60mgIron: 1mg
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