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victoria sponge cake recipe

 

Classic Victoria Sponge Cake Recipe – Light, Fluffy & Truly British

Introduction

A Victoria Sponge Cake, also known as Victoria Sandwich, is a timeless British favourite named after Queen Victoria herself. With its airy sponge layers, sweet jam, and pillowy whipped cream, it’s a must-have at any afternoon tea or celebration.

This classic recipe gives you a perfectly light texture and balanced flavour—whether you’re a beginner or a seasoned baker.

Why You’ll Love This Cake

  • Simple ingredients and easy method
  • Soft, fluffy sponge with a creamy, fruity filling
  • No icing or fondant needed – just pure British elegance

Ingredients (Makes one 8-inch/20cm round cake)

For the Sponge:

  • 200g unsalted butter, softened
  • 200g caster sugar
  • 4 large eggs
  • 200g self-raising flour
  • 1 tsp vanilla extract (optional)
  • 1–2 tbsp milk (if needed)

For the Filling:

  • 100g strawberry or raspberry jam
  • 150ml double cream, whipped (or buttercream)
  • Optional: fresh strawberries for extra freshness

To Finish:

  • Icing sugar, for dusting

Instructions

Step 1: Prepare the Cake Tins

  1. Preheat your oven to 180°C (160°C fan) / 350°F / Gas 4.
  2. Grease and line two 8-inch round cake tins with parchment paper.

Step 2: Make the Sponge

  1. In a large mixing bowl, cream the butter and sugar until pale and fluffy.
  2. Beat in the eggs, one at a time, adding a spoonful of flour if it curdles.
  3. Fold in the flour and vanilla gently, adding milk if the batter feels thick.
  4. Divide mixture evenly between the two tins and level the tops.

Step 3: Bake the Cakes

  1. Bake for 20–25 minutes until golden and springy to the touch.
  2. Cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.

Step 4: Fill and Assemble

  1. Spread jam on one sponge layer.
  2. Top with whipped cream (or buttercream).
  3. Place the second sponge on top.
  4. Dust with icing sugar just before serving.

Serving Suggestions

  • Best served fresh with a cup of Earl Grey or English Breakfast tea
  • Garnish with fresh berries or edible flowers for a decorative touch
  • Ideal for Mother’s Day, birthdays, or garden parties

Tips for Perfect Results

  • Use room-temperature ingredients for even mixing.
  • Don’t overmix the batter—keep it light for a fluffy texture.
  • Store in an airtight container and eat within 2–3 days for best taste.

FAQs

Can I make it ahead of time?
Yes! Bake the sponges a day ahead and store them in cling film. Assemble with filling just before serving.

Can I freeze Victoria sponge?
Yes—freeze the sponge layers (unfilled) for up to 2 months. Thaw before filling.

Is buttercream or whipped cream better?
Both work well! Whipped cream gives a fresher, lighter feel; buttercream adds richness and longer shelf life.

Conclusion

The Victoria Sponge Cake is a true celebration of British baking—light, fluffy, and elegantly simple. Whether you're hosting afternoon tea or craving something nostalgic, this cake delivers every time.

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