Victoria Sponge

For as long as I can remember, I’ve always had an obsession with all things British: tea, T.V., books, and of course desserts. This classic British dessert popped up in a cookbook I received for Christmas, “The Pastry Chef’s Guide,” by Ravneet Gill. While the original recipe isn’t gluten-free, I swapped out the flour to ensure it is gluten-free!


•1 8-inch cake pan

•A large bowl

•A wooden spoon or a hand-held mixer


•1 1/2 sticks butter, softened

•3/4 cup granulated sugar, + 2 Tablespoons

•Zest of 1 lemon

•1 teaspoon vanilla extract or paste

•3 eggs

•1 1/3 cups gluten-free flour

•1/4 teaspoon salt


1.) Preheat the oven to 365ºF and grease your cake pan with butter and flour.

2.) In a large bowl, cream together the butter and sugar until light and fluffy.

3.) Beat in the vanilla and lemon zest, then add in the eggs, one at a time, ensuring they are fully incorporated after each addition.

4.) Add in the flour and salt, and mix until it forms a batter.

5.) Pour the batter into the prepared cake pan and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

6.) Allow to cool before removing from the pan to cool further. I soaked the cake with a simple syrup using a 1:1 ratio of water and sugar, heated over a medium heat until the sugar is fully dissolved. Allow the cake to cool slightly before drizzling the simple syrup over it.

7.) Once the cake is fully cooled, top with lightly sweetened whipped cream and sliced strawberries.

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