Classic Victoria Sponge recipe
A timeless British classic: fluffy sponge layers filled with jam and cream. Simple, elegant, and always perfect with a cup of tea.
Equipment
- Hand or stand mixer
- 2 x 20 cm (8-inch) round cake tin
- Parchment paper
- Cooling rack
Ingredients
- 200 g 1 cup unsalted butter, softened
- 200 g 1 cup caster sugar
- 4 large eggs room temperature
- 200 g 1 ½ cups self-raising flour, sifted
- 1 tsp baking powder
- 2 tbsp milk
- 1 tsp vanilla extract
- 100 g ½ cup strawberry or raspberry jam
- 150 ml ⅔ cup double cream, whipped (or buttercream)
- Icing sugar for dusting
Instructions
Prep your tins and oven
- Preheat oven to 180°C / 350°F (160°C fan / 325°F convection).
- Grease two 20 cm (8-inch) round tins with butter, then line the bottoms with parchment. This ensures your sponge never sticks.
Cream butter and sugar
- In a large bowl, beat butter and caster sugar together for 3–4 minutes until very pale and fluffy.200 g 1 cup caster sugar, 200 g 1 cup unsalted butter, softened
- This step is crucial: it traps air that will make your sponge light.
Add the eggs
- Beat eggs lightly in a cup.4 large eggs
- Add them gradually to the butter-sugar mixture, a little at a time, beating well after each addition.
- If the mix looks like it’s curdling, stir in 1 tablespoon of flour — it’ll bring it back together.
Fold in the dry ingredients
- Sift flour and baking powder together.1 tsp baking powder, 200 g 1 ½ cups self-raising flour, sifted
- Using a spatula or large spoon, gently fold flour into the mixture in two batches.
- Don’t overmix - stop as soon as no streaks of flour remain.
Add milk and vanilla
- Stir in milk and vanilla extract to loosen the batter to a soft dropping consistency (it should fall easily off a spoon, not stick stubbornly).2 tbsp milk, 1 tsp vanilla extract
Divide and bake
- Divide batter evenly between the tins. Smooth tops gently with the back of a spoon.
- Bake for 20–25 minutes, until golden brown and springy to the touch.
- Test with a skewer: it should come out clean.
Cool properly
- Leave cakes in tins for 5 minutes, then turn out onto a wire rack.
- Peel off parchment and let cool completely — filling too early makes cream melt and jam soak in.
Assemble the cake
- Place one sponge layer on a plate. Spread evenly with jam.
- Whip cream to soft peaks, then spread or pipe over jam.100 g ½ cup strawberry or raspberry jam, 150 ml ⅔ cup double cream, whipped (or buttercream)
- Gently place second sponge layer on top.
Finish with flair
- Dust top generously with icing sugar.Icing sugar
- Slice with a serrated knife for clean layers.
Notes
- Make ahead: Bake sponges a day early, wrap well, and fill just before serving.
- Flavor twist: Swap jam for lemon curd or passionfruit jelly.
- Dairy-free: Use plant-based butter and coconut cream.
- Extra fancy: Add fresh strawberries or raspberries between layers.
Serving Suggestions
- Afternoon tea with Earl Grey or Darjeeling
- With fresh berries on the side for extra freshness
- As a birthday cake with buttercream instead of cream
Nutrition
Calories: 295kcal | Carbohydrates: 36g | Protein: 4g | Fat: 15g | Fiber: 1g | Sugar: 23g