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The classic British bake: two light sponges sandwiched with jam and cream.
The Victoria sponge sits at the heart of British baking, plain in the best sense and almost universally loved. Two light sponges are sandwiched with sweet jam and softly whipped cream, then finished with a dusting of sugar. This all-in-one method takes the fuss out of it.
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Prep 20 min
Cook 25 min
Total 45 min
Easy
Scale:
- 200g, softened Butter
- 200g Caster Sugar
- 4, large Eggs
- 200g Self-Raising Flour
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 6 tbsp Strawberry jam
- 150ml Double Cream
- to dust Icing Sugar
Tags:
baking cake afternoon tea britishPreparation
- Heat the oven to 180C/160C fan. Grease and line two 20cm round sandwich tins.
- Put the butter, caster sugar, eggs, flour, baking powder and vanilla into a large bowl and beat with an electric whisk for 2 minutes until pale and smooth.
- Divide the batter evenly between the tins and level the tops. Bake for 22 to 25 minutes until risen, golden and springy to the touch.
- Leave to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
- Whip the cream to soft peaks. Spread jam over one sponge, top with the cream, then sit the second sponge on top. Dust with icing sugar to serve.
Tips from the ZestyPlate Kitchen
- Get the butter properly soft before you start so it beats in without lumps.
- Weigh the eggs first, then match the butter, sugar and flour to that weight for a well-balanced sponge.
- Wait until both sponges are completely cool before filling and dusting, otherwise the cream slides and melts.
Frequently Asked Questions
Yes. Vanilla buttercream is the traditional filling and keeps longer than fresh cream too.
Usually the oven door was opened too soon or the cake came out underbaked. Leave the door shut for the first 20 minutes.
If it has fresh cream in it, keep it in the fridge and eat within 2 days. Made with buttercream, it sits happily in an airtight tin at room temperature for 3 days.
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