Victoria Sponge Cake, also known as Victoria Sandwich, is a light and airy British classic traditionally filled with jam and whipped cream. Named after Queen Victoria, who was known to enjoy a slice with her afternoon tea, it’s the epitome of simple elegance.
Ingredients
For Two 8-inch (20 cm) sponge layers:
- 1 cup (225g) unsalted butter, softened
- 1 cup (225g) granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1¾ cups (225g) self-raising flour, sifted
- 2 tbsp milk (optional, for moisture)
Filling:
- ½ cup (150g) raspberry or strawberry jam
- ¾ cup (180ml) heavy cream, whipped (or use clotted cream)
- Optional: fresh berries for garnish
Topping:
- Powdered sugar, for dusting
Method of Preparation
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C).
- Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl, cream the butter and sugar together until pale and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Gently fold in the self-raising flour, and if needed, add milk to loosen the batter.
Step 2: Bake the Cake Layers
- Divide the batter evenly between the prepared pans.
- Bake for 20–25 minutes, or until golden and springy to the touch.
- Let the cakes cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely.
Step 3: Assemble the Cake
- Place one sponge layer on a serving plate.
- Spread the jam evenly over the surface.
- Add a layer of whipped cream (or clotted cream).
- Place the second sponge on top.
- Lightly dust the top with powdered sugar.
Tips
- Make sure the cakes are fully cooled before assembling to prevent melting the cream.
- Use room temperature eggs and butter for best results.
- Self-raising flour gives the cake its signature rise — if using all-purpose, add 2 tsp baking powder.
Serving Suggestions
- Serve as part of afternoon tea with English breakfast tea or Earl Grey.
- Perfect for birthdays, garden parties, or a sweet pick-me-up.
- Store covered at room temperature for 1 day, or refrigerate for up to 3 days.