Victoria Sponge Cake is a classic British delicacy, featuring soft, light, and buttery sponge layers sandwiched with a thick layer of homemade strawberry jam and whipped cream. Its pillowy, tender texture makes it a delightful treat.
The cake layers are simple to bake, and it’s perfect for serving at afternoon tea or any time of day. This timeless cake, once a favorite of Queen Victoria, remains a beloved classic for good reason.
Table of Contents
Why You'll Love This Recipe
- This cake is super easy and made using a few pantry staples.
- The crumb of the cake is light, moist and decadent.
- This British Classic is an all-time favorite served at brunches and tea times.
- This cake is boasting a thick layer of homemade strawberry jam,
elevating it to a truly delightful treat.
The Story Behind this British Classic
Queen Victoria adored this cake, hence the name Victoria Sandwich or “Vicky Sponge.” It is also known as Victoria sandwich or Victoria sandwich cake. Originating in the 18th century, the Queen enjoyed a slice daily with her 4 pm tea. This British classic features two layers of light sponge cake, traditionally filled with strawberry or raspberry jam, and often paired with whipped cream.
Though similar to an American pound cake, Victoria Sponge is much lighter due to the leavening agent. The cake’s ingredients—eggs, sugar, flour, and butter—are typically used in equal weight, but I’ve adjusted the sugar for a less sweet version. The result is a tender, melt-in-your-mouth cake with a sturdy enough structure to hold its jam and cream filling, making it a delightful “sandwich cake.”
Ingredients
- All-purpose flour provides structure to the sponge cakes.
- Milk helps with the moistness of this cake.
- Strawberry jam for a thick layer between the two sponge cakes.
See the recipe card below for a full list of ingredients and quantities.
Substitutions & Variations
- Substitute All Purpose Flour with Self-Raising Flour in equal ratio. If using self-raising flour, simply omit the baking soda, baking powder, and salt from the recipe.
This recipe hasn't been tested with alternative substitutions or variations. If you choose to replace or include different ingredients, we'd love to hear about your experience. Please share your feedback in the comments section below!
Baking Pro Tips
1. Unless a recipe says otherwise, always use room-temperature ingredients. This helps them mix together smoothly and evenly, for perfect results every time.
2. Ditch the measuring cups and grab your digital scale. Weighing dry ingredients in grams ensures perfect accuracy and consistent results.
How to Make Victoria Sponge Cake
- Step 1: Preheat the oven to 350°F. Grease two 8-inch round cake pans with baking spray and line the bottoms with parchment paper. Set aside.
- Step 2: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk and set aside.
- Step 3: In a large mixing bowl, using an electric mixer, cream the butter until smooth and creamy. Add the caster sugar and vanilla, then mix until the butter becomes pale, light, and fluffy, about 4–6 minutes.
- Step 4: Add the eggs one at a time, beating well after each addition.
- Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Step 6: Divide the batter evenly between the prepared pans, about 440g per pan.
- Step 7: Bake for 20–22 minutes, or until a skewer inserted into the center comes out clean with a few crumbs attached.
- Step 8: Remove the pans from the oven and cool on wire racks for 20 minutes. Once the cakes are cool, lift them from the pans and place them on wire racks to finish cooling.
- Step 9: Place one cake layer on a serving plate and spread with strawberry jam. For extra indulgence, add a layer of whipped cream. Top with the second cake layer and dust with powdered sugar.
Serving Suggestions
- Fresh Berries: Serve this cake with fresh berries of your choice such as fresh strawberries, blueberries or raspberries.
- Fresh fruit: You can serve this Victoria Sponge recipe with a choice of your fruit as well such as mango etc.
Expert Tips
- Avoid Overmixing as overmixing or over-beating the cake batter can activate the gluten strands in the flour, leading to a tough, dense, and dry cake. Mix the batter only until the ingredients are just combined to ensure a light and tender texture.
- Cool the Cake: Transfer the cakes to a wire rack and allow them to cool completely before adding any jam or whipped cream. Applying these toppings to warm cakes can cause them to melt and lose their texture, so ensure the cakes are fully cooled to achieve the best results.
Recipe FAQs
Let’s explore two popular cake-making methods. The creaming method involves adding ingredients one by one, creaming each addition to ensure thorough incorporation and to introduce air into the batter. This method promotes a lighter, fluffier texture. On the other hand, the all-in-one method combines all ingredients in a single bowl and mixes them together. While I recommend the creaming method for its ability to enhance the cake’s lightness, you may choose the all-in-one method if you prefer a simpler approach.
How to Store
Room Temperature
Store the cake in an airtight container at room temperature for up to two days to maintain its freshness. For longer storage, keep the cake in the refrigerator where it will stay fresh for up to four days. Ensure the cake is well-sealed to prevent it from drying out or absorbing other flavors from the fridge.
Refrigerator
Any leftover cake can be stored covered in the refrigerator for up to 2 days. Be aware that over time, the jam and whipped cream filling may soak into the cake, causing the crumb to become slightly soggy and losing its texture.
Freezing Instructions
Freeze the sponge cakes, unfilled and completely cooled, for up to three months. Wrap each cake tightly in plastic wrap or aluminum foil to protect it from freezer burn and preserve its freshness. For added protection, place the wrapped cakes in a resealable freezer bag or airtight container.
When ready to serve, thaw the cakes at room temperature or overnight in the fridge. Once fully defrosted, add the strawberry jam and whipped cream before serving.
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Related Cake Recipes
Recipe
Victoria Sponge Cake
Equipment
- 2 8-inch round baking pans
- Rubber spatulas
- Mixing cups and spoons.
- Electric Mixer
- Parchment paper.
Ingredients
Victoria Sponge:
- 1 ¾ cup all-purpose flour (220 g)
- 2 teaspoon baking powder (10 g)
- ½ teaspoon baking soda (5 g)
- ½ teaspoon salt
- 1 cup unsalted butter (8 oz/225 g) room temperature
- 4 eggs room temperature
- 1 cup castor sugar (200 g)
- 1 teaspoon vanilla extract (5 ml)
- 2 teaspoon milk (20 ml)
Cake Filling:
- ¼ cup strawberry jam (75 g)
- ¾ cup heavy whipping cream (180 ml)
- 2 tablespoon powdered sugar to sprinkle
Instructions
Victoria Sponge Cakes:
- Preheat the oven at 350 F. Spray two 8-inch round cake pans with baking spray and line the bottoms with parchment paper. Set aside.
- In a medium bowl, sift together flour, baking powder, baking soda and salt together. Whisk and set aside.
- In a large mixing bowl, using an electric mixer, cream the butter until it is creamy. Add in castor sugar and vanilla and mix until the butter turns pale in color, light and fluffy for about 4 – 6 minutes.
- Add eggs, one by one, and beat well after each incorporation.
- Mix in the dry ingredients into the wet ingredients. Add milk as well and beat until combined.
- Distribute the batter in equal amount about 440 g in each prepared pan.
- Bake the cakes for about 20 – 22 minutes and check with a wooden skewer or cake tester inserted in the center of the cake comes out clean with a few crumbs.
- Remove the pans from the oven and place it on the wire racks for 20 minutes. Once the cakes are cooled, lift them out of the pans and place them on the wire racks.
- Place one cake on the cake plate and spread strawberry jam on it. If you like, you can add whipped cream as well. Place the other cake on top and dust it with powdered sugar.
Notes
- Avoid Overmixing as overmixing or over-beating the cake batter can activate the gluten strands in the flour, leading to a tough, dense, and dry cake. Mix the batter only until the ingredients are just combined to ensure a light and tender texture.
- Cool the Cake: Transfer the cakes to a wire rack and allow them to cool completely before adding any jam or whipped cream. Applying these toppings to warm cakes can cause them to melt and lose their texture, so ensure the cakes are fully cooled to achieve the best results.
Madeeha Anwar
Thank you.