Victoria Sponge

Classic Victoria Sponge

The quintessential British afternoon-tea cake: two light, buttery sponge layers sandwiching raspberry jam and softly whipped cream, finished with a dusting of icing sugar.

Prep

20 min

Cook

25 min

Total

45 min

Serves

8

Difficulty

Easy

Recipe ingredients

• •200 g (7 oz) unsalted butter, softened, plus extra for greasing the tins
• •200 g (7 oz) caster sugar
• •4 whole large eggs, at room temperature
• •200 g (7 oz) self-raising flour, sifted, if using plain flour, add 2 tsp baking powder and a pinch of salt
• •1 tsp baking powder, only if using plain flour
• •1 tbsp milk, optional, to loosen the batter if needed
• •150 g (5½ oz) raspberry jam (seedless if preferred)
• •300 ml (10½ fl oz) double cream, for whipping
• •1 tbsp icing sugar, for dusting, plus extra for sweetening cream (optional)

Steps

1. 1 Preheat the oven to 180°C (160°C fan) / 350°F / gas mark 4. Grease two 20cm (8-inch) round sandwich tins with butter and line the bases with baking parchment.
2. 2 In a large bowl, cream the softened butter and caster sugar together with an electric mixer (or by hand) until pale, light and fluffy – about 3–5 minutes.
3. 3 Beat the eggs lightly in a small jug, then gradually add them to the butter mixture, a little at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of the sifted flour.
4. 4 Gently fold the sifted flour (and baking powder, if using) into the mixture using a large metal spoon until just combined – do not overmix. If the batter is very stiff, stir in the milk to loosen it to a soft dropping consistency.
5. 5 Divide the batter equally between the two prepared tins and smooth the tops with a spatula.
6. 6 Bake for 20–25 minutes, or until the cakes are golden brown and spring back when lightly pressed in the centre. To test, insert a skewer – it should come out clean. Remove from the oven and leave in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
7. 7 While the cakes cool, whip the double cream in a chilled bowl until soft peaks form – if you like, add 1–2 tsp icing sugar to sweeten. Set aside.
8. 8 When the sponges are completely cool, place one sponge upside down on a serving plate. Spread the raspberry jam evenly over the top, then spoon the whipped cream over the jam and spread it gently, leaving a slight border at the edge.
9. 9 Place the second sponge on top, right side up, and press down very lightly. Dust generously with icing sugar just before serving.
10. 10 Slice with a serrated knife and serve within a few hours for the best texture – the cake is at its peak on the day it's made.