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Victoria Sponge Cake
Two light, golden sponges sandwiched with jam and cream — the cake that says "afternoon tea".
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15 minPrep🔥
25 minCook🍽️
8Serves📊
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Ingredients
- 225g softened butter
- 225g caster sugar
- 4 eggs
- 225g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla
- 4 tbsp raspberry jam
- 300ml double cream, whipped
- Icing sugar to dust
Instructions
- Heat the oven to 180C and grease two 20cm tins.
- Beat the butter and sugar until pale and fluffy.
- Beat in the eggs one at a time, with a spoon of flour to stop curdling.
- Fold in the rest of the flour, baking powder and vanilla.
- Divide between the tins and bake for 22-25 minutes until springy.
- Cool, then sandwich with jam and whipped cream.
- Dust the top with icing sugar.
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Tara’s tips
- Room-temperature butter creams properly — fridge-cold butter sinks the bake.
- Don't open the oven for the first 20 minutes.
Serving suggestions
- Serve with a strong cup of tea.
Storage & reheating
Best on the day; keeps overnight in a tin.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Can I use plain flour?
Self-raising is best; if using plain, add 2 tsp baking powder total.
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