75min 4 ppl
Victoria Sponge Cake
45 minutes
4 people
Medium31–60 min or 7–12 steps
45 min · 11 steps
Medium: 31–60 min or 7–12 steps
820 kcalper person
Protein 10g
Carbs 89g
Fats 48g
About this dish
A timeless British classic built on the equal-weight ratio of eggs, butter, flour, and sugar. Creamed to a pale, airy ribbon, the batter bakes into two tender golden sponges sandwiched with strawberry jam, billowy whipped cream, and fresh strawberries — then finished with a snowy dusting of icing sugar.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Fresh strawberrieshulled and halved200 g
Dairy & Eggs
- Unsalted buttersoftened to room temperature200 g
- Large eggsat room temperature4
- Whole milkat room temperature2 tbsp
- Double creamcold200 ml
Tins & Jars
- Strawberry jamgood quality150 g
Dried Goods
- Caster sugar200 g
- Self-raising floursifted200 g
- Baking powder1 tsp
- Icing sugar1 tbsp
Oils & Condiments
- Pure vanilla extract1 tsp
Utensils
- Stand mixer or hand mixer
- Two 20 cm round sandwich tins
- Baking parchment
- Large mixing bowl
- Kitchen scales
- Sieve
- Large metal spoon or spatula
- Palette knife or offset spatula
- Wire rack
- Skewer
- Serving plate or cake stand
Method
1
Preheat the oven to 180 °C (160 °C fan). Grease two 20 cm round sandwich tins with butter and line the bases with baking parchment. Set aside.
Approx. 5 minutes
2
Sift the self-raising flour and baking powder together into a bowl and set aside.
Approx. 2 minutes
3
Beat the softened butter and caster sugar together in a stand mixer or with a hand mixer on medium-high speed for 5–7 minutes until the mixture is very pale, almost white, and has doubled in volume. This aeration is the foundation of the sponge's lift.
Approx. 7 minutes
4
Add the eggs one at a time, beating well for 30 seconds after each addition. Add the vanilla extract with the final egg. If the mixture begins to curdle, add 1 tablespoon of the sifted flour to stabilise it.
Approx. 3 minutes
5
Fold in the sifted flour and baking powder in three additions using a large metal spoon or spatula, cutting through the batter rather than stirring, until just combined with no dry streaks remaining. Gently fold in the milk to loosen the batter to a soft, dropping consistency.
Approx. 3 minutes
6
Divide the batter evenly between the two prepared tins — use kitchen scales for accuracy — and smooth the tops with a palette knife or offset spatula.
Approx. 2 minutes
7
Bake on the middle shelf for 22–25 minutes until the sponges are golden, have pulled away slightly from the tin edges, and a skewer inserted into the centre comes out clean.
Approx. 25 minutes
8
Leave the cakes to cool in their tins for 5 minutes, then turn out onto a wire rack, peel off the parchment, and leave to cool completely — at least 1 hour — before filling.
Approx. 65 minutes
9
Once the sponges are fully cool, whip the cold double cream and icing sugar together until the cream holds soft, billowy peaks. Do not over-whip to stiff peaks or it will become grainy.
Approx. 3 minutes
10
Place one sponge layer on a serving plate or cake stand, flat-side up. Spread the strawberry jam evenly to the edges, then spoon and gently spread the whipped cream over the jam. Arrange the halved fresh strawberries over the cream, then set the second sponge on top, flat-side down.
Approx. 5 minutes
11
Dust generously with icing sugar through a fine sieve and serve the same day for the best texture.
Approx. 1 minutes
