How to make a classic Victoria Sponge Cake, a popular British cake, traditionally eaten at afternoon tea. For all you cake lovers, this cake is a MUST!
Victoria Sponge Cakes are very popular in Great Britain. It's often made for parties, gatherings, tea parties and celebrations.
This recipe uses a basic Victoria Sponge ratio of ingredients. It's easy to remember because the quantities are always the same for each ingredient, so equal parts flour, butter and sugar, and the eggs, if weighed, would also equate to the same amount.
The leavening agent used is baking powder, so this gives a nice rise and texture of crumb to the cake.
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The recipe itself is straight forward and requires nothing fancy by way of equipment. So long as you have a bowl and a wooden spoon, you're good to go with mixing.
The trick to a good crumb is to not over mix the batter. You can then get a nice light cake as opposed to a brick!
Why is a Victoria sponge called Victoria sponge?
The Victoria sponge cake was named after Queen Victoria, who ate a slice of sponge cake with her afternoon tea.
The cake is characteristic with its 2 layers of sponge sandwiched in between with jam and cream, The cake is traditionally not decorated on the top but just given a light sprinkling of sugar.
Check out our handy Oven Temperature Conversion Guide!
What makes a good Victoria sponge?
Make sure all the cake ingredients are at room temperature before you start. Where possible, leave out on the worktop overnight.
Make sure the butter is not so soft it is almost liquid, so do NOT melt or soften in the microwave.
This will result in a very greasy/oily cake with a dense crumb.
How long will a Victoria sponge cake with fresh cream last?
Store a Victoria sponge in an airtight tin for up to three days. If filled with fresh cream, refrigerate for up to 2 days.
What is a sponge cake in Britain?
Sponge cake is a light cake made with eggs, flour, and sugar, sometimes leavened with baking powder.
The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria Sponge.
Prep Time
20 Minutes
Bake Time
25 Minutes
Serving size
12
Ingredients
Cake ingredients:
4 Large Eggs, lightly beaten
8oz or 225g Caster Sugar plus 1 Tablespoon for dusting cake
8oz or 225g Self Raising Flour
2 tsp baking powder
8oz or 225g butter at room temperature
The filling:
8 oz or 240 g Fresh Whipping or Double cream
5 tablespoons of strawberry or raspberry jam
We haven’t added any powdered sugar to the whipping cream. If you have a sweet tooth, add 1 tablespoon to the cream. – The jam will add to the sweetness, but I know some of you like really sweet!
Instructions
1. Preheat the oven to 180C/ 350F.
2. Grease two 20cm/8in round baking pans, making sure you grease the base and up the sides.
Then cut out 2 circles of parchment to line the base of each pan.
*Note: If you do not have any parchment paper, then grease and flour the pans.
3. Add all the cake ingredients to a large mixing bowl and combine using a wooden spoon or hand mixer. Be careful not to over mix as this will result in a dense, heavy cake.
Combine until the cake batter resembles yogurt and will fall off the spoon.
4. Equally distribute the cake batter to the 2 baking pans and using the back of a spoon or spatula, gently smooth the surface so the batter evenly spread.
5. Place in the oven for 25 minutes. Check with a cake tester to see if it comes out clean. If so, the cakes are done.
Allow to cool for 5 minutes and then turn out on a cooling rack and allow to completely cool.
6. To assemble, place one cake on a serving plate or cake stand. Then take a palette knife and spread the jam evenly on top of the cake.
7. In a mixing bowl, add the whipping cream and whisk until the cream is thick and will not fall off the whisk.
*Be careful not to over whisk as this will cause the cream to turn in to butter. Keep an eye on it and check the consistency often until you reach the point where the cream just starts to hold.
8. Spread the whipped cream on top of the jam layer
and then place the second cake on top of the whipped cream as you can see in the photos.
9. Finally, lightly sprinkle some sugar over the top of the cake
10. Refrigerate for at least 3 -4 hours to allow the cake to firm up before slicing.
Recipe Card
Classic Victoria Sponge Cake
Classic Victoria Sponge Cake. Easy recipe for how to make a classic Victoria sponge Cake, a popular British cake, traditionally eaten at afternoon tea.
Ingredients
Cake Ingredients:
- 4 Large Eggs, lightly beaten
- 8oz or 225g Caster Sugar plus 1 Tablespoon for dusting cake
- 8oz or 225g Self Raising Flour
- 2 tsp baking powder
- 8oz or 225g butter at room temperature
The Filling:
- 8 oz or 240 g Fresh Whipping or Double cream
- 5 tablespoons of strawberry or raspberry jam
Instructions
1. Preheat the oven to 180C/ 350F.
2. Grease two 20cm/8in round baking pans, making sure you grease the base and up the sides.
Then cut out 2 circles of parchment to line the base of each pan.
*Note: If you do not have any parchment paper, then grease and flour the pans.
3. Add all the cake ingredients to a large mixing bowl and combine using a wooden spoon or hand mixer. Be careful not to over mix as this will result in a dense, heavy cake.
Combine until the cake batter resembles yogurt and will fall off the spoon.
4. Equally distribute the cake batter to the 2 baking pans and using the back of a spoon or spatula, gently smooth the surface so the batter evenly spread.
5. Place in the oven for 25 minutes. Check with a cake tester to see if it comes out clean. If so, the cakes are done.
Allow to cool for 5 minutes and then turn out on a cooling rack and allow to completely cool.
6. To assemble, place one cake on a serving plate or cake stand. Then take a palette knife and spread the jam evenly on top of the cake.
7. In a mixing bowl, add the whipping cream and whisk until the cream is thick and will not fall off the whisk.
*Be careful not to over whisk as this will cause the cream to turn in to butter. Keep an eye on it and check the consistency often until you reach the point where the cream just starts to hold.
8. Spread the whipped cream on top of the jam layer and then place the second cake on top of the whipped cream as you can see in the photos.
9. Finally, lightly sprinkle some sugar over the top of the cake
10. Refrigerate for at least 3 -4 hours to allow the cake to firm up before slicing.
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Nutrition Information:
Yield: 12 Serving Size: 12Amount Per Serving: Calories: 376Total Fat: 24gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 126mgSodium: 459mgCarbohydrates: 36gFiber: 1gSugar: 21gProtein: 5g
Nutrition information isn’t always accurate
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Strawberry Shortcake Cake, a wonderful refreshing classic sponge cake packed with fresh strawberries and a whipped cream frosting.