This is a super light, super fluffy Victoria sponge cake recipe. Jam and whipped cream are sandwiched by two sponge cakes and topped with icing sugar, simple but delicious. A Victoria sponge is so called because Queen Victoria is said to have enjoyed this sponge and jam combination. Strictly speaking it should just be jam in the middle, but I like whipped cream in their too and I’m sure she would have approved. The top is then dusted with icing sugar.
For more tips on making sponge cakes read this blog post ‘Victoria sponge or Madeira cake?’.
Victoria sponge cake recipe
This cake will keep well in an air tight container for three days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12
- 225 g / 8 oz butter
- 225 g / 8 oz caster sugar
- 4 large eggs
- 225 g / 8 oz self raising flour
- 2 tsp baking powder
- 2 tbsp raspberry or strawberry jam
- 200 ml / 7 fl oz double/heavy cream
- 1 tbsp icing sugar
2 x 20 cm / 8” round tins
- Preheat the oven to 180°C / 160°C fan / 350°F / Gas mark 4.
- Grease and line the cake tins.
- In a large bowl beat the butter until it’s soft with an electric whisk, alternatively use a strong arm and a wooden spoon. Add the caster sugar and beat until it’s all combined and the mixture has turned a pale yellow colour. This may take up to a minute of beating, the aim is to get lots of air into the mixture.
- Add an egg at a time and beat well to combine.
- In a separate bowl mix the flour and baking powder.
- Sift the flour on top of the butter mixture and using a metal spoon fold the flour into the butter mixture. The moment the flour is combined stop mixing, as further mixing is likely to remove the air you added earlier.
- Using the metal spoon, spoon the mixture into the two baking tins. Gently smooth the top and put straight into the pre heated oven.
- The cakes will take 25 – 30 minutes. The cakes are done when they have shrunk back from the side of the tin, spring back under the weight of your finger and an inserted skewer comes out clean. Resist the temptation to open the oven door early.
- While the cakes cook, beat the cream until it’s thick enough to be able to spread.
- When the cakes are done, leave them in the tins for 15 minutes to cool and then remove from the tin onto a cooling rack.
- Once the cakes are completely cool, spread the jam over the top of the middle layer. Pour the cream on top of the jam and then spread this out evenly.
- Place the other cake layer on top and sieve the icing sugar over it to form a white layer. Serve.