🇬🇧 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 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.
🇬🇧 UKMundo Match
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