A classic British teatime favourite, the Victoria Sponge is light, fluffy, and perfectly balanced with a layer of jam and softly whipped cream. Simple yet elegant, it’s a cake that never goes out of style.
Victoria Sponge Cake
Course: DessertCuisine: BritishDifficulty: Beginner
Servings
6
servingsPrep time
15
minutesCooking time
30
minutesIngredients
200 gms unsalted butter, softened
200 gms caster sugar
4 large eggs
200 gms self-raising flour
1 tsp baking powder
2 tbsp milk
1 tsp vanilla extract
150 ml double cream (for filling)
100 gms strawberry or raspberry jam
Icing sugar, for dusting
Directions
- Preheat oven to 180°C (350°F), grease and line two 20 cm round cake tins.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in vanilla extract.
- Sift in the flour and baking powder, folding gently until just combined. Add milk to loosen if needed.
- Divide the batter evenly between the two tins, smoothing the tops.
- Bake for 20–25 minutes until golden and springy to the touch.
- Cool in tins for 5 minutes, then transfer to a wire rack to cool completely.
- Whip the double cream until soft peaks form.
- Spread jam on one sponge, followed by a layer of whipped cream. Place the second sponge on top.
- Dust with icing sugar before serving.
