Part 1: My Classic Victoria Sponge Cake – A British Tea-Time Favorite Reimagined

If you’ve ever dreamt of mastering a timeless, elegant, and truly satisfying dessert, then you’re going to love this classic Victoria Sponge Cake. This recipe is everything you want in a cake — airy texture, buttery richness, subtle vanilla aroma, and a filling that balances luscious whipped cream with sweet strawberry jam. Whether you’re preparing for an afternoon tea gathering, a family celebration, or just craving a homemade treat, this sponge cake always delivers.

Why This Victoria Sponge Recipe Works

The beauty of this cake lies in its simplicity and balance. Two fluffy sponge layers come together with minimal fuss, while the filling creates that signature flavor profile that’s both rich and refreshing. I’ve carefully written this recipe in a way that’s easy for beginners but satisfying enough for seasoned bakers.

Here’s what sets this recipe apart:

• Soft and Fluffy Texture: Thanks to self-rising flour and a precise mixing method, the sponge turns out airy and light. I also include a touch of baking powder and salt for extra lift and flavor.
• Buttery Goodness: Using room-temperature unsalted butter allows for that creamy mouthfeel and perfect blending with sugar.
• No Overmixing Drama: Overworking your batter is a no-go — and I’ve added practical tips to avoid it.
• Real Vanilla Flavor: I use vanilla extract in both the sponge and the whipped cream for a consistent depth of flavor from inside to finish.

My Tips for the Perfect Sponge Cake

1. Room-Temperature Ingredients: Cold eggs or butter can make your batter seize or curdle. Take them out in advance or gently warm them using a quick kitchen hack (warm water for eggs; cube the butter).
2. Sift the Dry Ingredients: This is non-negotiable. It eliminates lumps and keeps your sponge delicate.
3. Weighing Is Best: If you have a digital scale, use it. Flour measurements by weight offer better accuracy and prevent a dense cake.
4. Watch That Oven Door: It’s tempting to peek, but avoid opening the door mid-bake. Sudden temperature drops can make your cake sink.
5. Even Bake & Release: Tap your pans on the counter before baking to reduce air bubbles. Once done, let the cakes rest and cool before removing them from the pans.

Serving & Storing

This Victoria Sponge Cake is best enjoyed the day it’s made, but you can store leftovers in the fridge for up to 3 days in an airtight container. Make sure the cakes are completely cooled before layering with jam and whipped cream; otherwise, the filling may melt and slide out.

Dust with a little powdered sugar just before serving, and you’ve got yourself a showstopper that pairs beautifully with a cup of tea or coffee. It’s elegant, nostalgic, and incredibly satisfying — a true British classic that deserves a spot in every baker’s recipe box.

Victoria Sponge Cake

0.0 from 0 votes

Servings

10

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

437

kcal

Total time

50

minutes

An airy, buttery sponge cake sandwiched with rich whipped cream and strawberry jam. A simple, elegant dessert perfect for tea time or any special occasion.

Ingredients

• 2 cups (240g) self-rising flour

• ¼ tsp baking powder (*skip if using King Arthur self-rising flour)

• ¼ tsp salt

• 1 cup (227g) unsalted butter, softened

• 1 cup + 2 tbsp (225g) granulated sugar

• 4 large eggs, room temperature

• 1 tbsp whole milk

• 2 tsp vanilla extract, divided

• ½ cup (120ml) heavy cream

• 1 tbsp confectioners’ sugar (plus extra for dusting)

• ⅓ cup (80ml or 110g) strawberry jam

Directions

• Preheat & Prep:
  Heat oven to 350°F (180°C). Grease and line two 8-inch round pans with parchment paper.
  
• Sift Dry Ingredients:
  In a bowl, sift together self-rising flour, baking powder, and salt.
• Cream Butter & Sugar:
  In a separate large bowl or mixer, beat butter with sugar on medium-high until creamy.
  
• Add Eggs & Flavor:
  Beat in eggs one by one. Mix in milk and 1½ tsp vanilla extract.
• Incorporate Dry Ingredients:
  On low speed, mix in flour blend until batter is smooth. Don’t overmix.
• Bake:
  Divide batter into pans and smooth tops. Bake for 25–30 minutes until golden and springy.
  
• Cool Completely:
  Let cakes cool on wire racks before removing from pans and peeling parchment.
  
• Make Whipped Cream:
  Whip cream with confectioners’ sugar and ½ tsp vanilla until stiff peaks form.
  
• Assemble:
  Place one cake layer on a plate. Spread jam, then whipped cream. Top with second layer. Dust with powdered sugar.
  
• Serve or Chill:
  Serve immediately or refrigerate for up to 3 day

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