Victoria Sponge Cake is a royal delicacy that you can enjoy with afternoon tea. Bake this simple cake and impress the people around you.
A British Classic Recipe
This Victoria Sponge Cake is a British classic, easy to bake, and perfect for any time of the day. It consists of two layers of sponge cake with a traditional strawberry or raspberry jam filling. Many variations also include a whipped cream layer for extra flavor.
This cake is technically a sponge cake but is very similar to an American pound cake. The key difference is the leavening agent, which makes it lighter. The ingredients follow a similar weight ratio to a pound cake, resulting in a tender crumb that melts in the mouth while maintaining a sturdy structure.
Make your own strawberry jam for this recipe. Check out my tried-and-tested homemade strawberry jam recipe.
History and Origin
Traditionally, this cake was Queen Victoria’s favorite and is also known as the Victoria Sandwich Cake or ‘Vicky Sandwich Cake’. It was invented in the 18th century, and Queen Victoria enjoyed a slice daily with her 4 PM tea.
Equal Weight of Ingredients
The original recipe follows an equal weight of eggs, sugar, flour, and butter. I’ve kept this recipe close to the traditional one, with less sugar to balance the sweetness.
Variations
- The traditional version has only jam between the sponge layers.
- Modern variations include whipped cream along with jam.
- A dusting of confectioners’ sugar is common before serving.
- Some versions incorporate fresh berries or buttercream for added texture and flavor.
Frequently Asked Questions
Should I use the creaming or all-in-one method?
- Creaming Method: Ingredients are added one by one, creaming at each step to incorporate air and lightness into the batter.
- All-in-One Method: All ingredients are mixed together at once in a bowl.
I recommend the creaming method for better texture and fluffier results, but you can use the all-in-one method for convenience.
Should I use self-raising flour or all-purpose flour?
- Traditional Victoria Sponge uses self-raising flour, which contains leavening agents and a small amount of salt.
- I prefer all-purpose flour with baking powder and baking soda, which provides a moist and tender crumb.
- If using self-raising flour, omit baking soda and use 1 teaspoon of baking powder instead.
How to Store
In the Fridge:
- Store in an airtight container for 3–4 days.
To Freeze:
- Freeze the sponge cakes (without filling) for up to 3 months.
- Defrost properly before assembling and serving.
Summary
Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Course: Cakes
- Cuisine: British
- Servings: 12 slices
- Calories: 339 kcal
Ingredients
Victoria Sponge:
- 1 ¾ cups all-purpose flour (220g)
- 2 tsp baking powder (10g)
- ½ tsp baking soda (5g)
- ½ tsp salt (5g)
- 1 cup unsalted butter (8 oz / 225g), room temperature
- 4 eggs, room temperature
- 1 cup castor sugar (200g)
- 1 tsp vanilla extract (5ml)
- 2 tsp milk (20ml)
Cake Filling:
- ¼ cup strawberry jam (75g)
- ¾ cup heavy whipping cream (180ml)
- 2 tbsp powdered sugar, for dusting
Instructions
Victoria Sponge Cakes:
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans with baking spray and line with parchment paper.
- Mix Dry Ingredients: Sift together flour, baking powder, baking soda, and salt in a bowl.
- Cream Butter & Sugar: In another bowl, beat butter until creamy. Add castor sugar and vanilla extract, beating for 4–6 minutes until pale and fluffy.
- Add Eggs: Add eggs, one at a time, mixing well after each addition.
- Combine: Gradually mix in dry ingredients and milk, ensuring everything is well incorporated.
- Weigh & Divide Batter: Divide batter equally between the prepared pans (~440g per pan).
- Bake: Place in the middle rack and bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean with a few crumbs.
- Cool Cakes: Let cakes cool in their pans on a wire rack for 20 minutes, then remove and let cool completely.
Assembling the Cake:
- Place one sponge layer on a cake stand. Spread strawberry jam evenly.
- Optional: Spread a layer of whipped cream over the jam.
- Top with second sponge layer. Dust with powdered sugar before serving.
Notes
- Weigh the Batter: For even cakes, weigh the batter before baking (440–450g per pan).
- Creaming is Key: Properly creaming butter and sugar ensures a light, fluffy cake.
- Don’t Overmix: Overmixing can make the cake dense instead of light and airy.
Nutrition
Serving Size: 1 slice
- Calories: 339
- Fat: 21g (32%)
- Saturated Fat: 13g (81%)
- Carbohydrates: 36g (12%)
- Sugar: 20g (22%)
- Protein: 2g (4%)
- Sodium: 224mg (10%)
