Victoria Sponge Cake

Tammy Smith

Named after Queen Victoria, this classic British sponge cake is made up of two light, airy layers filled with whipped cream and jam. The recipe relies on a simple equal-weight method for the sponge batter, making it reliable and consistent. Baking time is around 20 minutes, and the whole cake is ready to serve in just over an hour.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Total Time 45

Course Dessert

Cuisine British

Servings slices

Calories 583 kcal

Equipment

1 9-inch round cake pans
1 Electric Mixer
1 Mixing Bowls
1 Spatula
1 Cooling Rack

Ingredients

Sponge Cake Ingredients

1 cup unsalted butter softened
1 cup caster sugar
4 large eggs preferably free-range
1 cup self-raising flour sifted
1 teaspoon baking powder
1 teaspoon vanilla extract high quality

Filling

1 cup double cream whipped
½ cup strawberry jam preferably homemade
½ cup powdered sugar for dusting

Instructions

Prepare the Batter: Preheat your oven to 350°F (180°C). Grease and line two 9-inch round cake pans. Cream the butter and caster sugar together using an electric mixer. Beat until pale and fluffy, about 3-5 minutes.
Add Eggs and Flour: Add the eggs one at a time, beating well after each addition. Gently fold in the sifted self-raising flour and baking powder using a spatula. Add the vanilla extract and mix gently until the batter is smooth.
Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for approximately 25 minutes or until a toothpick inserted into the center comes out clean. The cakes should be golden on top.
Cool and Assemble: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire cooling rack. Once cool, spread the strawberry jam over one cake layer. Top with whipped cream and place the second cake layer on top. Dust with powdered sugar.

Notes

For a citrus twist, add a zest of one lemon to the batter.
Raspberry jam can be used as an alternative to strawberry jam.
For a lighter texture, separate the egg whites and yolks, beat the whites to stiff peaks, and gently fold into the batter last.

Nutrition

Calories: 583kcalCarbohydrates: 60gProtein: 6gFat: 36gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 188mgSodium: 107mgPotassium: 103mgFiber: 1gSugar: 44gVitamin A: 1282IUVitamin C: 2mgCalcium: 77mgIron: 1mg

Keyword British Cake, classic dessert, Victoria Sponge Cake

Tried this recipe?