Gluten Free sponge – Easy Recipes

Here’s a simple, reliable gluten-free sponge cake recipe that’s light and fluffy and works well for layers, trifles, or a Victoria sponge

Gluten-Free Sponge Cake (8-inch / 20 cm)

200 g (1 cup) caster sugar

200 g (1 cup) unsalted butter, softened

4 large eggs, room temperature

200 g (1½ cups) gluten-free self-raising flour

or: 200 g gluten-free plain flour + 2 tsp gluten-free baking powder

1 tsp vanilla extract

2–3 tbsp milk (if needed)

Preheat oven to 180°C (160°C fan) / 350°F.
Grease and line two 8-inch round cake tins.

Cream butter and sugar together until very pale and fluffy (2–3 minutes).

Add eggs one at a time, beating well after each.
If the mixture starts to curdle, add 1 tbsp of the flour.

Fold in the gluten-free flour gently using a spatula.
Add vanilla extract.

Adjust consistency
If the batter feels thick, add milk 1 tbsp at a time until it drops easily from the spoon.

Divide batter evenly between tins and smooth the tops.

Bake for 20–25 minutes, until:

Golden

Springs back when lightly pressed

A skewer comes out clean

Cool in tins for 5 minutes, then transfer to a wire rack.

Fill with strawberry jam and whipped cream

Dust with icing sugar on top

Use a good gluten-free flour blend with xanthan gum

Don’t overmix after adding flour

Weigh ingredients for accuracy (important for gluten-free baking)

If you want:

a dairy-free version

a chocolate sponge

or a single-tin tall cake