Victoria Sponge Cake

Victoria Sponge Cake #

A timeless British classic, the Victoria sponge cake is soft, light, and filled with jam and cream — perfect for afternoon tea.

Ingredients #

  • Eggs – 4
  • Caster sugar – 225g
  • Self-raising flour – 225g
  • Baking powder – 2 teaspoons
  • Unsalted butter (at room temperature) – 225g
  • Strawberry or raspberry jam
  • Whipped double cream

Recipe #

  1. Preheat the oven to 180°C (160°C Fan).
  2. Grease and line two 20cm/8in sandwich tins. Lightly coat the sides and base with butter, then line the base with baking paper.
  3. In a large bowl, add eggs, sugar, flour, baking powder, and butter.
  4. Mix until just combined using an electric hand mixer or a wooden spoon. Do not overmix. The batter should drop off a spoon easily.
  5. Divide the mixture evenly between the prepared tins.
  6. Bake on the middle shelf for 25 minutes (check at 20 minutes) until golden and springy to the touch.
  7. Allow the cakes to cool in the tins for a few minutes, then turn out onto a wire rack to cool completely.
  8. To assemble:
    • Place one sponge layer upside down on a serving plate.
    • Spread generously with jam and whipped cream if using.
    • Place the second sponge on top, right side up.
    • Dust the top with caster sugar before serving.

A perfect centerpiece for any tea table — light, fluffy, and delightfully simple.