Victoria Sponge

Name: Victoria Sponge
Cook time: 70 min
Total time: 70 min
Yield: 10 servings
Cuisine: British
Ingredients: 225g Self-Raising Flour; 225g Caster Sugar; 225g Unsalted Butter, softened; 4 large Eggs; 2 tsp Baking Powder; 2 tbsp Milk; 150g Raspberry Jam; 150ml Double Cream, whipped; 1 tbsp Icing Sugar, to sweeten the cream; Some Icing Sugar, for dusting

A classic, light Victoria Sponge — two tender sponge layers sandwiched with fruity raspberry jam and billowy whipped cream, then dusted with a sprinkling of icing sugar. It’s simple to make but yields a timeless teatime cake that’s soft, buttery and perfectly balanced between sweet and tart.

A classic, light Victoria Sponge — two tender sponge layers sandwiched with fruity raspberry jam and billowy whipped cream, then d... Show more

Traditional British Recipe

Health Grade

E- · Indulgent

Rating

4.4

Time

1 hr10 min

Price

0,46 €

Calories

479 kcal

vegetarian

easy

kid friendly

comfort food

Method

Preheat and prep

If the Unsalted Butter is still firm, leave it out to soften while you grease and line two 20 cm sandwich tins with baking paper. Preheat the oven to 180° C / 350° F so it is fully hot when the batter goes in.

Make the batter

Beat the softened butter and Caster Sugar together until pale and fluffy, about 3–4 minutes. Beat in the 4 Eggs one at a time; if the mixture looks curdled, add a spoonful of the Self-Raising Flour and keep beating briefly. Fold in the remaining flour with the 2 tsp of Baking Powder, then stir in the Milk just until you have a smooth, dropping batter.

Bake the sponges

Divide the batter evenly between the tins and level the tops. Bake for 20–25 minutes until the sponges are golden, risen, and spring back when lightly pressed in the centre.

Cool completely

Leave the cakes in the tins for 10 minutes, then run a knife around the edges if needed and turn them out onto a wire rack. Let them cool completely before filling.

Whip the cream

Whip the 150 ml Double Cream with 1 tablespoon of Icing Sugar until it just holds soft peaks and tastes lightly sweet. Stop as soon as it thickens so it stays airy rather than grainy.

Fill and finish

Place one cooled sponge on a serving plate and spread over the Raspberry Jam. Spoon the whipped cream on top, add the second sponge, and press very gently to sandwich it together. Finish with a light dusting of icing sugar and serve.