Victoria Sponge
A classic British layer cake with tender vanilla sponge, jam, and cream. Light, elegant, and perfect for afternoon tea or special occasions.
- Total time
- 45 min
- Servings
- 8
- Calories
- 425
- Protein
- 5g
Ingredients
- 225 g unsalted butter, softened
- 225 g caster sugar
- 4 whole large eggs
- 225 g self-rising flour
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 2 tablespoons whole milk
- 3 tablespoons raspberry jam
- 200 ml heavy whipping cream
- 1 tablespoon icing sugar
- 25 g unsalted butter, for filling
- 100 g fresh raspberries, for topping
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease two 8-inch round cake tins with softened butter and line the bottoms with parchment paper — this prevents sticking and makes turning out the cakes easier.
- 2
Add 225 grams of softened unsalted butter and 225 grams of caster sugar to a large mixing bowl. Using an electric mixer on medium-high speed, cream them together for about 3-4 minutes, until the mixture is pale, fluffy, and noticeably lighter in color — this incorporates air, which gives the cake its tender crumb.
- 3
Crack 4 large eggs into a small bowl, then add them to the butter mixture one at a time, beating well after each addition — about 30 seconds each. If the mixture starts to look curdled, add a tablespoon of the self-rising flour to bring it back together.
- 4
In a separate small bowl, whisk together 225 grams of self-rising flour and 2 teaspoons of baking powder. Add this dry mixture to the wet ingredients in two additions, folding gently with a spatula after each addition until just combined — overworking at this stage can make the cake tough.
- 5
Fold in 2 teaspoons of vanilla extract and 2 tablespoons of whole milk with a few gentle strokes until the batter is smooth and falls easily from the spatula.
- 6
Divide the batter evenly between the two prepared tins, using a spatula to smooth the tops. The batter should reach about three-quarters up the sides of each tin.
- 7
Place both tins on the middle shelf of your preheated oven. Bake for 18-22 minutes, until the cakes are golden brown on top and a skewer inserted into the center comes out clean or with just a few moist crumbs — don't overbake, or the cakes will be dry.
- 8
Remove the tins from the oven and let the cakes cool in the tins for 5 minutes — this allows them to firm up slightly so they won't tear when you turn them out. Turn each cake out onto a wire rack and cool completely, about 20 minutes. The cakes must be completely cool before filling or the cream will melt.
- 9
While the cakes cool, make the filling. Pour 200 ml of heavy whipping cream into a chilled mixing bowl, add 1 tablespoon of icing sugar and 25 grams of softened unsalted butter. Using an electric mixer on medium speed, whip until soft peaks form — the mixture should look thick and fluffy but still hold a slight droop when you lift the beaters.
- 10
Place one cooled cake layer on a serving plate, flat side up. Spread 3 tablespoons of raspberry jam evenly across the top, leaving a 1/2-inch border from the edges.
- 11
Spoon the whipped cream mixture over the jam and use a spatula to spread it in an even layer, gently pressing down slightly to create a thin, even layer — this prevents squishing when you add the top layer.
- 12
Carefully place the second cake layer on top, flat side down, and press down gently so the layers bond together. If the top cake is domed, place it upside down for a flat surface.
- 13
Dust the top generously with icing sugar using a fine-mesh sieve — this gives the classic Victoria sponge its elegant finish. Crown the center with a handful of fresh raspberries for a traditional touch. Slice with a hot, damp knife for clean cuts and serve within an hour of assembly.
Tools you’ll need
- two 8-inch round cake tins
- parchment paper
- large mixing bowl
- electric mixer
- small bowl
- whisk
- rubber spatula
- wire cooling rack
- chilled mixing bowl
- serving plate
- fine-mesh sieve
- serrated knife
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