Dry Victoria Sponge

I weigh eggs in their shells and then add flour, caster sugar and fat in the same quantity. If I use the all in one method, I add a half teaspoon of baking powder and I also use a teaspoon of vanilla bean paste. It seems pretty foolproof but I haven't used gluten free flour.

Ps to above usually 5 to 6 eggs.

I always add more eggs than stated. They are raising agents and the mixture should be light textured. If you add a little flour with the extra eggs and keep beating the air in that helps to keep everything smooth.
I have been adding ground almond in with the eggs. That adds to the taste and works well. After 63 plus years of making endless cakes I no longer measure and throw anything in that appears to work eg apricot jam in place of some sugar.

grannysyb

Gluten free flour can produce dry cakes, did you add xantham gum powder?

Always, always use xantham gum with GF flour.
The end result should be as good as regular flour.

I always use the all-in-one method, but I tend to add milk to the mixture. It should be like lightly whipped cream, not floppy though.
Gluten-free flour absorbs a lot of liquid, just add milk or anything of your choice - lemon juice, brandy… to get the right consistency.
Good luck.

I have found that adding a tablespoon of plain yogurt helps to keep the sponge moist.

My Home Economics teacher was clear that the point of creaming is to dissolve the sugar crystals and to incorporate air. It takes a long, long time with a wooden spoon!

Either cook for a shorter time or add more liquid ingredients. DD1 made birthday cake, biscuits etc gluten free and vegan as a child at the party was vegan (6 year olds). They did not taste as nice as the the non gluten free, non vegan ones.

Gluten free flour can produce dry cakes, did you add xantham gum powder?

Thank you for all your comments. It explains a lot. I am new to cake baking so grateful to learn any tips.

Funnily enough I made the Mary Berry chocolate sponge and that was very dry too. The cake mixture seemed very thick though it rose well. Next time I shall add some milk.

I agree with other posters, cream for longer and use a little more liquid. Also a few drops of glycerine can help with mixtures that tend to be dry.

Cream until mixture has turned white

When I was taught the creaming method in domestic science 100 years ago- we were taught to cream for 10 minutes. But I suspect you needed more liquid for the gluten free flour.