British
Victoria sponge
A small British Victoria sponge with light, buttery layers sandwiched with raspberry jam and softly whipped cream. It is finished simply with a dusting of caster sugar, just as it should be for tea.
Watch it madeCupcakeJemma · 6:57
Ingredients
- Unsalted butter, softened, plus extra for greasing50g
- Caster sugar50g
- Large egg, at room temperature1
- Self-raising flour50g
- Baking powder1/4 tsp
- Whole milk1 tsp, if needed
- Raspberry jam40g
- Double cream60ml
- Caster sugar, for dusting1 tsp
Method
- Heat the oven to 180°C/160°C fan and butter two 10cm round sandwich tins, then line the bases with baking parchment.
- Beat the softened butter and caster sugar together until pale, light, and fluffy.
- Beat the egg in a small bowl, then add it gradually to the butter mixture, beating well between additions.
- Sift in the self-raising flour and baking powder, then fold gently with a spatula until just combined.
- If the batter feels stiff, fold in the milk so it drops softly from the spoon.
- Divide the batter evenly between the prepared tins and level the tops without pressing out the air.
- Bake for 16 to 18 minutes, until golden, risen, and springy to the touch.
- Leave the sponges in the tins for 5 minutes, then turn out onto a wire rack and cool completely.
- Whip the double cream to soft peaks.
- Spread the raspberry jam over the flat side of one sponge, spoon the whipped cream over the jam, and place the second sponge on top.
- Dust the top lightly with caster sugar and serve in two generous wedges.
Common questions
Can I substitute the raspberry jam or cream filling in a Victoria sponge?
Yes. Strawberry or blackcurrant jam works well, and you can swap double cream for lightly sweetened whipped mascarpone or buttercream. Keep the filling thick so it doesn’t squash the sponges or leak out when sliced.
How long should I bake Victoria sponge cakes, and how do I know they’re done?
Bake at 180°C/160°C fan for 16 to 18 minutes. They should be golden, risen, and springy when lightly touched. A skewer inserted in the centre should come out clean or with a few crumbs, not wet batter.
What are the most common mistakes when making Victoria sponge?
Overmixing after adding flour makes the cake dense, and using cold butter or eggs can stop it from emulsifying properly. Also avoid opening the oven too early, and don’t overfill the tins or the layers may dome unevenly.
How should I store a Victoria sponge, and can I make it ahead?
Once filled with cream, keep it in the fridge and eat within 1 to 2 days for the best texture. Unfilled sponges can be wrapped well and stored at room temperature for 1 day or frozen for up to 1 month.
How should I serve Victoria sponge for the best result?
Serve the cake at room temperature if possible, so the sponge feels soft and the jam flavour comes through. Finish with a light dusting of caster sugar, then slice with a sharp knife wiped clean between cuts for neat layers.