This fatless, dairy free and gluten free sponge cake is so light you can hardly call it a Victoria, but use it in just the same way and sandwich it with jam, compote or fresh fruit. If you're not dairy intolerant then a little whipped cream wouldn't go amiss, or you can stir toasted desiccated coconut into coconut cream to make a dairy free alternative. Handle it with great care, especially when removing the baking parchment, as it's a delicate creature - if it is a Victoria then it's definitely more Beckhamesque than robustly regal.
4 large eggs, separated
170g caster sugar
1/2 tsp vanilla extract or vanilla bean paste
50g rice flour
1 tsp gluten free baking powder
a little icing sugar for decoration