“I do baking demos around the country these days, and I’ve found that someone will always ask about gluten-free alternatives. The key to the best gluten-free flour is to mix different kinds together as they all have different qualities. The texture of this cake isn’t quite as soft as a regular Victoria sandwich; it’s more like a Madeira cake and tastes great.” – Paul Hollywood

gluten-free victoria sandwich recipe

Gluten-Free Victoria Sandwich
Serves 8
Bake 25 to 30 minute

225 g unsalted butter, softened, plus extra for greasing
80 g white rice flour
50 g quinoa flour
50 g tapioca flour
50 g coconut flour
2 tsp baking power
1 tsp xanthan gum
225 g caster sugar
4 medium eggs
100 g raspberry jam
150 g whipping cream
Icing or caster sugar, for dusting

Heat your oven to 180°C/Gas 4. Grease the base and sides of two 20-cm loose-based cake tins and line the bases with baking parchment.

Sift all the flours together with the baking powder and xanthan gum into a bowl.

In another large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl with a spatula. Add the flour mixture and fold in, using the spatula or a large metal spoon until just fully incorporated.

Divide the mixture between the prepared cake tins and gently smooth the surface with a palette knife to level.

Bake in the center of the oven for 25 to 30 minutes, or until the sponges are risen, golden and slightly shrunk from the sides of the tins. Leave in the tins for a few minutes, then remove and place on a wire rack to cool completely.

Choose the best-looking sponge for the top layer and then lay the other one, top side down, on your serving dish. Spread the jam over this bottom layer.

Whip the cream in a bowl to soft peaks and spread on top of the jam then place the other cake layer on top. Dust with sifted icing or caster sugar to finish.

Adapted from A Baker’s Life: 100 fantastic recipes, from childhood bakes to five-star excellence by Paul Hollywood with permission from Bloomsbury Publishing. Text © Paul Hollywood, 2017. Photographs © Martin Poole, 2017.

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Watch and learn how to make Lemon French Macarons. The color of the macarons can be made to match with the flavor of the filling.

Lemon French Macarons
Makes about 40 macarons

You’ll need: Pastry Bag, 8 mm (0.31″) plain pastry tip , baking sheet pan lined with parchment paper

7 oz (200 g) granulated white sugar
7 oz (200 g) superfine almond flour
7 oz (200 g) powdered sugar
2/3 cup (150 g) egg whites, at room temperature
Less than ¼ cup (50 ml) water
Yellow food dye

Lemon filling
Just over ½ cup (120 g) granulated white sugar
4 egg yolks
1 stick (120 g) butter
2 organic lemons

*** For directions please watch the video.

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Whipped egg whites are the secret behind this light, delicate, moist yellow cake. Watch and learn how Thomas Joseph, Kitchen Conundrums, helps you tackle the science behind yellow cake, to create this light-textured and delicate yellow cake. Decorate each layer with Chocolate Frosting for a spectacular birthday or special-occasion dessert!

Light and Fluffy Yellow Cake
Makes two 9-inch cakes

You’ll need: Two 9-inch round cake pans lined with parchment

8 ounces (2 sticks) unsalted butter, softened, plus more for pans
3 cups cake flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups granulated sugar
4 large eggs, separated (egg whites whipped to stiff peaks)
1 teaspoon pure vanilla extract
1 cup buttermilk, room temperature

*** For directions watch the video.

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