Victoria Sponge Recipe
British · Dessert · 45 min total
A classic British sponge cake filled with raspberry jam and whipped cream, perfect for afternoon tea.
20
min prep
min prep
25
min cook
min cook
8
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 4 large eggs, at room temperature
- 2 cups (250g) self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp milk
- 1/2 cup (150g) raspberry jam
- 1 cup (240ml) heavy cream, chilled
- 1 tbsp powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (180°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl, cream butter and sugar together until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, then stir in vanilla extract.
- Sift flour and baking powder together, then fold into the butter mixture alternately with milk until just combined.
- Divide batter evenly between prepared pans and smooth tops. Bake for 20-25 minutes until golden and a skewer inserted comes out clean.
- Cool in pans for 5 minutes, then turn out onto wire racks to cool completely.
- Once cool, spread jam over one cake layer. Whip heavy cream until stiff peaks form, then spread over jam.
- Place second cake layer on top, press gently, and dust with powdered sugar.
Tips
- For best results, ensure all ingredients are at room temperature.
- Store in an airtight container in the refrigerator for up to 2 days.
- Serve at room temperature for optimal texture.
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