Victoria sponge with homemade berry jam‍🤎 ‍

Light, fluffy & filled with a naturally sweet homemade berry jam. This gluten-free Victoria sponge is made with simple, wholesome ingredients. A timeless bake the whole family will enjoy!

Total cooking time

12-20 mins

Serves

8–10 slices

Ingredients:

Cake

• 175g margarine (or unsalted butter if not dairy-free)

• 50g coconut sugar

• 60g unrefined brown sugar

• 175g rice flour

• 3 free-range eggs

• 1 tbsp gluten-free baking powder

• 1 tsp pure vanilla extract or vanilla bean paste

• 1 tbsp coconut milk

Homemade berry jam

• 1 cup fresh strawberries

• 1 cup fresh raspberries

• Juice of 1 whole lemon

• ½ cup unrefined brown sugar

Vanilla buttercream (optional)

• 150g margarine (or unsalted butter if not dairy-free)

• 100g unrefined brown sugar

• 1 tsp pure vanilla extract or vanilla bean paste

Method

1. Prepare

Preheat your oven to 200°C (400°F) & allow it to fully heat. Grease/line two 8-inch sandwich cake tins.

2. Make the sponge

Place all of the sponge ingredients into a mixing bowl & power whisk until smooth.

3. Bake

Divide the mixture evenly between the prepared tins. Bake on the middle shelf for 15–20 minutes, or until the cakes are lightly golden & spring back when gently pressed.

Leave to cool for a few minutes before transferring to a wire rack to cool completely.

4. Make the homemade berry jam

Add the strawberries, raspberries, lemon juice & sugar to a saucepan over medium-high heat.

As the fruit softens, gently mash it using a potato masher or fork. Continue stirring as the mixture simmers until it begins to reduce & thicken.

Once the jam starts bubbling, reduce the heat to prevent it from catching. When it reaches a thick, spreadable consistency, remove from the heat & leave to cool in the pan.

Transfer to a clean glass jar. Store any leftover jam in the fridge for up to 2 weeks.

5. Make the buttercream (optional)

Beat together all of the buttercream ingredients until smooth/creamy. If you'd like a thicker consistency, simply mix in a little extra rice flour.

6. Assemble

Once both cakes are completely cool, spread a generous layer of homemade berry jam over one sponge. If using buttercream, spread this over the jam before placing the second sponge on top.

Gently press together & finish with a light dusting of rice flour.

7. Serve

Allow the cake to set for a few minutes before slicing & serving.

Enjoy every delicious bite!