Victoria Sponge Cake Takes the Cake

Victoria Sponge Cake Takes the Cake

Two buttery sponge layers sandwich jam and cream in this tender English teatime classic.

Total 1 hr 15 min Makes 8 slices Calories 420/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This traditional British cake relies on the creaming method for a light, even crumb, then gets filled simply with raspberry jam and whipped cream. A dusting of caster sugar on top keeps the presentation understated, letting the buttery sponge and tangy jam speak for themselves. It's an ideal centerpiece for afternoon tea.

Ingredients

  • 1 cup cup unsalted butter, softened
  • 1 cup cup granulated sugar
  • 4 eggs, room temperature
  • 1 1/2 cups cups self-rising flour
  • 1 teaspoon teaspoon baking powder
  • 1 teaspoon teaspoon vanilla extract
  • 2 tablespoons milk
  • 1/2 cup cup raspberry jam
  • 1 cup cup heavy cream, whipped
  • 1 tablespoon powdered sugar, for dusting

Method

  1. Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.

  2. In a large bowl, cream the softened butter and sugar together until pale and fluffy, about 3 to 4 minutes.

  3. Add the eggs one at a time, beating well after each addition.

  4. Sift the self-rising flour and baking powder over the batter and fold in gently until just combined.

  5. Stir in the vanilla extract and milk until the batter is smooth and falls easily off a spoon.

  6. Divide the batter evenly between the two prepared pans and smooth the tops.

  7. Bake until golden and a skewer inserted into the center comes out clean, 20 to 25 minutes.

  8. Cool the cakes in their pans for 10 minutes, then turn out onto a wire rack to cool completely.

  9. Once fully cooled, spread the raspberry jam over the bottom layer, then top with whipped cream.

  10. Place the second sponge layer on top, pressing gently to adhere, and dust the top with powdered sugar before slicing.

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    Victoria Sponge Cake Takes the Cake

    This traditional British cake relies on the creaming method for a light, even crumb, then gets filled simply with raspberry jam and whipped cream. A dusting of caster sugar on top keeps the presentation understated, letting the buttery sponge and tangy jam speak for themselves. It's an ideal centerpiece for afternoon tea.

    1 hr 15 min 8 slices 420 cal

    Ingredients

    • 1 cup cup unsalted butter, softened
    • 1 cup cup granulated sugar
    • 4 eggs, room temperature
    • 1 1/2 cups cups self-rising flour
    • 1 teaspoon teaspoon baking powder
    • 1 teaspoon teaspoon vanilla extract
    • 2 tablespoons milk
    • 1/2 cup cup raspberry jam
    • 1 cup cup heavy cream, whipped
    • 1 tablespoon powdered sugar, for dusting

    Method

    1. 1

      Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.

    2. 2

      In a large bowl, cream the softened butter and sugar together until pale and fluffy, about 3 to 4 minutes.

    3. 3

      Add the eggs one at a time, beating well after each addition.

    4. 4

      Sift the self-rising flour and baking powder over the batter and fold in gently until just combined.

    5. 5

      Stir in the vanilla extract and milk until the batter is smooth and falls easily off a spoon.

    6. 6

      Divide the batter evenly between the two prepared pans and smooth the tops.

    7. 7

      Bake until golden and a skewer inserted into the center comes out clean, 20 to 25 minutes.

    8. 8

      Cool the cakes in their pans for 10 minutes, then turn out onto a wire rack to cool completely.

    9. 9

      Once fully cooled, spread the raspberry jam over the bottom layer, then top with whipped cream.

    10. 10

      Place the second sponge layer on top, pressing gently to adhere, and dust the top with powdered sugar before slicing.