Classic Victoria Sponge Cake Recipe

About This Recipe

The Victoria sponge is Britain's most beloved cake — named after Queen Victoria, who is said to have enjoyed a slice with her afternoon tea. Two golden vanilla sponge layers sandwiched with strawberry jam and whipped cream, dusted with icing sugar. Simple, elegant, and when made well, absolutely perfect. The all-in-one method makes it approachable for any baker.

Ingredients

Serves 8

• 225 gunsalted butter(softened)
• 225 gcaster sugar
• 4large eggs
• 225 gself-raising flour
• 2 tspbaking powder
• 2 tspvanilla extract
• 2 tbspmilk
• 150 gstrawberry or raspberry jam
• 300 mldouble cream(whipped to soft peaks)
• 2 tbspicing sugar(to dust)

Instructions

1. 1

   All-in-one method

   Put butter, sugar, eggs, flour, baking powder, vanilla and milk in a large bowl. Beat with an electric mixer for 2 minutes until light, pale and smooth.

   Room-temperature butter is essential — cold butter won't cream properly and gives a dense cake.

2. 2

   Bake

   Divide evenly between two greased and lined 20cm / 8-inch sandwich tins. Bake at 180°C / 350°F for 22–25 minutes until risen, golden and a skewer comes out clean. Cool in tins 5 minutes, then on a wire rack completely.

3. 3

   Whip the cream

   Whip double cream to soft peaks — just holding shape but not stiff. Over-whipped cream turns grainy.

4. 4

   Assemble

   Place one sponge on a serving plate. Spread jam generously. Spread or pipe whipped cream over the jam. Place second sponge on top. Dust liberally with icing sugar.

Variations

• •

  Lemon Victoria sponge: add zest of 2 lemons to the batter and use lemon curd instead of jam.

• •

  Chocolate Victoria sponge: replace 30g flour with 30g cocoa powder and use chocolate ganache filling.

Storage

Best eaten the day of assembly. The unfilled sponge layers keep wrapped at room temperature for 2 days, or frozen for 1 month.

Frequently Asked Questions