Description
This traditional Victoria Sponge Cake is a classic British dessert featuring two layers of light and fluffy sponge cake filled with sweet raspberry jam and freshly whipped cream. Perfectly tender with a delicate crumb, it is dusted with a sprinkle of confectioner’s sugar and pairs wonderfully with a cup of coffee or tea.
Ingredients
Units
Scale
For the Sponge Cake
- 2 cups All Purpose Flour
- 1 cup Butter (at room temperature)
- 1 cup Extra Fine Sugar (granulated sugar processed to finer crystals)
- 1 1/2 teaspoons Baking Powder
- 4 Eggs (beaten)
- 2 tablespoons Milk
For the Filling
- Half Pint Whipping Cream
- 1 teaspoon Vanilla Extract
- Jar of good quality Raspberry Jam (or strawberry jam)
- Confectioner's Sugar (for dusting)
Instructions
- Prepare the Batter: Preheat the oven to 350°F (175°C). In a mixing bowl, cream together the butter and extra fine sugar until light and fluffy. Gradually add the beaten eggs, mixing thoroughly after each addition. Sift in the flour and baking powder and gently fold the mixture together. Stir in the milk to achieve a smooth, balanced batter.
- Bake the Sponge: Divide the batter evenly between two greased and lined 8-inch round cake tins. Smooth the tops with a spatula. Bake in the preheated oven for about 20 minutes, or until the cakes are golden brown, spring back when lightly touched, and a skewer inserted into the center comes out clean.
- Cool the Cakes: Remove the cakes from the oven and allow them to cool in the tins for 10 minutes. Then carefully turn them out onto a wire rack to cool completely to avoid a soggy texture under the filling.
- Prepare the Whipped Cream: In a chilled bowl, whip the whipping cream with the vanilla extract until soft peaks form. Be careful not to over whip or it may become grainy.
- Assemble the Cake: Place one sponge layer on a serving plate and spread a generous amount of raspberry jam evenly over the surface. Spread a thick layer of vanilla whipped cream over the jam. Top with the second sponge layer. Dust the top of the cake with confectioner’s sugar before serving.
- Serve: Slice the Victoria sponge and serve immediately for the best texture and flavor. It pairs beautifully with tea or coffee for a traditional teatime treat.
Notes
- This cake is best enjoyed fresh on the day of baking but can be stored in the refrigerator for up to 2 days.
- If you don’t have extra fine sugar, you can process regular granulated sugar in a blender or food processor to achieve a finer texture.
- Use good quality jam and fresh cream for the most authentic taste and texture.
- Ensure cakes are completely cooled before assembling to prevent the cream from melting.
Nutrition
- Serving Size: 1 slice (1 of 8 servings)
- Calories: 265 kcal
- Sugar: 27 g
- Sodium: 145 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 86 mg
