🇬🇧 United Kingdom · Dessert
Classic Victoria Sponge Cake
By eatmundo · July 5, 2026
🇬🇧 UKA timeless British classic, this elegant Victoria Sponge features two light and airy vanilla sponge layers, generously filled with sweet strawberry jam and a dollop of freshly whipped cream. It's the perfect companion to an afternoon tea, embodying simple, delightful indulgence.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the Tins: Preheat your oven to 180°C (350°F) and grease and line the bases of two 20cm (8-inch) round cake tins with baking parchment. This crucial step prevents sticking and ensures beautifully even cakes.
- 2
Cream Butter and Sugar: In a large mixing bowl, cream together 200g softened unsalted butter and 200g caster sugar using an electric mixer until the mixture is very pale, light, and fluffy – this should take about 3-5 minutes. Don't rush this step, as it incorporates air for a light texture.
- 3
Add Eggs and Vanilla: Gradually beat in 4 large eggs, one at a time, incorporating each egg fully before adding the next. If the mixture looks like it's curdling, add a tablespoon of the flour. Stir in 1 teaspoon of vanilla extract.
- 4
Fold in Flour: Sift 200g self-raising flour (or plain flour with 2 teaspoons baking powder) into the wet mixture. Gently fold it in using a large metal spoon or spatula until just combined, being careful not to overmix, as this can make the cake tough. The batter should be light and airy.
- 5
Bake the Cakes: Divide the batter evenly between the two prepared tins and gently smooth the tops. Bake for 20-25 minutes, or until golden brown and a skewer inserted into the centre of each cake comes out clean. The cakes should spring back lightly when pressed.
- 6
Cool the Cakes: Once baked, remove the cakes from the oven and let them cool in their tins for 5-10 minutes before turning them out onto a wire rack to cool completely. Ensure they are fully cooled before filling to prevent the cream from melting.
- 7
Assemble the Sponge: Once completely cool, place one sponge on a serving plate. Spread generously with 4 tablespoons of good quality strawberry jam, leaving a small border. Whip 200ml double cream until soft peaks form, then carefully spoon or pipe it over the jam. Top with the second sponge.
- 8
Dust and Serve: For that classic finish, lightly dust the top of the Victoria Sponge with a little icing sugar using a fine sieve. Slice and serve this delightful, quintessentially British cake with a cup of tea.
Frequently Asked Questions
What is Victoria Sponge cake?+
Victoria Sponge is a British sponge cake consisting of two layers of flour, butter, sugar, and egg mixture filled with strawberry jam and whipped cream. It is traditionally served during afternoon tea.
What kind of butter should I use for a Victoria sponge cake, and what temperature should it be?+
Use unsalted butter, softened to room temperature, as it creams properly with sugar to create a light, airy crumb. Cold butter won't incorporate well, leading to a denser cake.
Which type of flour is best for a Victoria Sponge Cake?+
Self-raising flour is traditionally used for its integrated leavening. If you only have plain flour, ensure you add the correct amount of baking powder specified in the recipe, typically 1.5-2 teaspoons per 150g (1 cup).
How do I know when my Victoria sponge cakes are perfectly baked?+
The cakes are done when they're golden brown, spring back when lightly pressed in the center, and a skewer inserted into the middle comes out clean. This typically takes 20-25 minutes at 180°C (350°F).
My cake batter curdled when I added the eggs; how can I prevent this?+
Add eggs one at a time, beating well after each addition until fully incorporated. If the mixture starts to look curdled, add a tablespoon of the measured flour to help emulsify it.
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