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Victoria sponge cake Recipe

British · Dessert · 45 min total

A classic British sponge cake filled with raspberry jam and whipped cream, perfect for afternoon tea.

Ingredients

• 1 cup (225g) unsalted butter, softened
• 1 cup (200g) caster sugar
• 4 large eggs, at room temperature
• 1 3/4 cups (220g) self-raising flour
• 1 tsp vanilla extract
• 1/2 cup (150g) raspberry jam
• 1 1/4 cups (300ml) heavy cream, chilled
• 1 tbsp icing sugar, for dusting

Instructions

1. Preheat oven to 350°F (180°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a large bowl, cream butter and caster sugar together until pale and fluffy, about 5 minutes.
3. Beat in eggs one at a time, then add vanilla extract. If mixture curdles, add a tablespoon of flour.
4. Sift in self-raising flour and fold gently until just combined. Divide batter evenly between the pans.
5. Bake for 20-25 minutes until golden and springy to the touch. Cool in pans for 5 minutes, then turn onto a wire rack to cool completely.
6. Whip heavy cream to stiff peaks. Place one cake layer on a serving plate, spread with jam, then top with whipped cream.
7. Place second cake layer on top. Dust with icing sugar. Serve immediately or refrigerate.

Tips

• Ensure all ingredients are at room temperature for best results.
• For a traditional touch, use strawberry jam instead of raspberry.
• Store in an airtight container in the fridge for up to 2 days.

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