Classic Victoria Sponge Cake Recipe: A Slice of British Tradition
Imagine sinking your fork into a cloud-like layer of golden sponge, its crumb tender and buttery, sandwiched between velvety whipped cream and a vibrant smear of strawberry jam. The first bite is a harmony of textures—soft, airy, and just the right amount of sticky sweetness. This is the Victoria Sponge, a cake so iconic it’s practically the crown jewel of British baking. Whether you’re hosting afternoon tea or craving a nostalgic treat, this timeless recipe promises to deliver pure comfort in every slice.
A Cake Steeped in History (and Jam)
There’s something magical about recipes that bridge generations. My earliest memory of Victoria Sponge involves my grandmother’s weathered recipe book, its pages splattered with vanilla extract and dotted with notes like “double the jam for Harry.” She’d serve it on floral china every Sunday, paired with steaming Earl Grey and stories of her childhood in Cornwall. Legend has it that Queen Victoria herself adored this cake, hence the regal name. While I can’t promise you’ll feel like royalty, I *can* guarantee this cake will make any moment feel special—even if it’s just a Tuesday afternoon.
What You’ll Need for the Perfect Victoria Sponge
**Ingredients** *(Serves 8–10)*
– **200g (1 cup) unsalted butter**, softened (plus extra for greasing)
– **200g (1 cup) caster sugar** *(granulated works too)*
– **4 large eggs**, room temperature
– **200g (1⅔ cups) self-raising flour** *(or all-purpose flour + 2 tsp baking powder)*
– **1 tsp vanilla extract**
– **6 tbsp strawberry jam** *(raspberry or blackcurrant are lovely too)*
– **150ml (⅔ cup) heavy cream**, whipped to soft peaks
– **Powdered sugar**, for dusting
**Smart Swaps:**
– **Gluten-free?** Use a 1:1 gluten-free flour blend.
– **Dairy-free?** Substitute butter with plant-based margarine and coconut cream for whipping.
– **Less sweet:** Opt for reduced-sugar jam or a tangy lemon curd.
Baking Your Victoria Sponge: Step-by-Step
1. **Prep & Preheat**
Grease two 20cm (8-inch) round cake pans and line the bottoms with parchment paper. Preheat the oven to 180°C (350°F). *Tip: Room-temperature ingredients blend smoother—take the butter and eggs out an hour ahead!*
2. **Cream Butter & Sugar**
In a large bowl, beat the butter and sugar together for 3–4 minutes until pale and fluffy. Scrape the bowl’s sides halfway—this ensures no gritty bits hide at the bottom.
3. **Add Eggs & Vanilla**
Crack in the eggs one at a time, mixing well after each. Stir in the vanilla. If the mixture looks curdled, add 1 tbsp flour to stabilize it.
4. **Fold in Flour**
Sift the flour into the batter and gently fold until just combined. Overmixing = dense cake, and we’re after airy perfection!
5. **Bake to Golden**
Divide the batter evenly between the pans. Bake for 20–25 minutes until the tops spring back when pressed. Let cool in the pans for 5 minutes, then transfer to a wire rack. *Pro tip: Flip one cake upside-down while cooling for a flat surface to stack.*
6. **Assemble with Love**
Spread the jam over the bottom layer, followed by the whipped cream. Gently place the second cake on top. Dust with powdered sugar—bonus points for a vintage lace stencil!
Victoria Sponge Cake FAQs: Your Questions, Answered
**Can I make this ahead?**
Absolutely! Bake the sponges a day in advance; wrap them tightly in cling film. Assemble just before serving to avoid sogginess.
**How do I store leftovers?**
Keep refrigerated for up to 2 days. Let it sit at room temperature for 20 minutes before serving for optimal texture.
**Freezer-friendly?**
Yes! Freeze un-filled sponges for up to 3 months. Thaw overnight in the fridge.
**What if my layers domed?**
Trim the tops with a serrated knife for a level stack. Save the scraps for a trifle or cake pops!
**Best jam for Victoria Sponge?**
Traditionalists swear by strawberry, but feel adventurous—try passionfruit or a sharp raspberry for contrast.
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There you have it: a Victoria Sponge Cake that’s as delightful to make as it is to devour. Whether you’re honoring tradition or creating new memories, this recipe is a testament to the joy of simple, heartfelt baking. Now, put the kettle on and slice yourself a piece of history. 🍰✨