This Classic Victoria Sponge Cake is a timeless British tea-time treat that has been enjoyed for generations. With its light and fluffy layers of golden sponge cake filled with sweet jam and decadent whipped cream, it is perfect for any occasion. The cake is named after Queen Victoria, who was known to enjoy a slice with her afternoon tea. Follow this simple recipe to create the perfect Victoria Sponge Cake that will impress your family and friends.
Ingredients
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 150g raspberry or strawberry jam
- 300ml double cream
- 1 tsp vanilla extract
- Icing sugar, for dusting
Directions
- Preheat your oven to 180°C (350°F) and grease two 20cm (8 inch) round cake pans.
- In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Sift the self-raising flour and baking powder into the bowl and fold it in gently using a spatula.
- Add the milk and gently stir until the batter is smooth and well combined.
- Divide the batter equally between the prepared cake pans and smooth the tops using the back of a spoon.
- Bake in the preheated oven for 25-30 minutes, or until the cakes are golden brown and a skewer inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes.
- Transfer the cakes to a wire rack to cool completely.
- Once the cakes are completely cool, spread one layer with raspberry or strawberry jam.
- In a separate mixing bowl, whip the double cream and vanilla extract until soft peaks form.
- Spread the whipped cream evenly over the jam layer.
- Carefully place the second cake layer on top of the cream, pressing down gently.
- Dust the top of the cake with a generous amount of icing sugar.
- Serve slices of the classic Victoria Sponge Cake with a cup of tea or coffee, and enjoy!
