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Easy Victoria Sponge Cake Recipe

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★★★★★

4.9 from 145 reviews

This Easy Victoria Sponge Cake is a classic British treat known for its light, fluffy texture and simple flavors. Made using a convenient all-in-one method, this recipe combines self-raising flour, baking powder, butter, caster sugar, eggs, vanilla, and a splash of milk into a smooth batter that bakes into perfectly golden sponge layers. Filled traditionally with raspberry or strawberry jam and softly whipped cream, this cake is ideal for afternoon tea or any special occasion. The method is beginner-friendly, quick, and consistently delivers a tender, airy cake that’s a timeless favorite.

Ingredients

Scale

For the Sponge Cake

  • 225g (1 cup + 1/4 cup + 2 tablespoons) Self Raising Flour
  • 1 teaspoon Baking Powder
  • 225g (1 cup) Soft Butter (or baking margarine like Stork)
  • 225g (1 cup + 2 tablespoons) Caster (super fine) Sugar
  • 1 teaspoon Vanilla Extract
  • 4 Large Eggs (not extra large), beaten and at room temperature
  • 1–2 Tablespoons Milk

For the Filling

  • 300ml (1 cup + 1/4 cup) Double (whipping) Cream
  • 1 Tablespoon Icing Sugar
  • 1/4 teaspoon Vanilla Extract
  • 5–6 Tablespoons Raspberry or Strawberry Jam

Instructions

  1. Preheat and Prepare Tins: Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4. Grease and line two 20cm round sandwich cake tins with baking parchment to prevent sticking.
  2. Make the Batter: In a large bowl or the bowl of an electric stand mixer, place the butter, caster sugar, eggs, vanilla extract, self-raising flour, and baking powder all together. Beat on medium speed for about two minutes until the mixture forms a smooth batter with a dropping consistency—meaning it will fall easily off a spoon without stiffness.
  3. Divide Batter and Bake: Scrape the batter evenly into the prepared tins. Level the tops gently with a spoon. Bake in the preheated oven for 20-25 minutes, or until the sponges are well risen, golden brown, and starting to shrink away from the edges of the tin.
  4. Cool the Cakes: Remove the tins from the oven and place them on a wire rack. Let the cakes cool in the tins for about 10 minutes before carefully turning them out onto the wire rack to cool completely.
  5. Prepare the Whipped Cream: Once the cakes are cool, in a medium bowl, combine the double cream, icing sugar, and vanilla extract. Whip the mixture with an electric mixer until soft peaks form, being careful not to overwhip.
  6. Assemble the Cake: Place one sponge layer on a cake stand or serving plate. Spread the raspberry or strawberry jam evenly over the top. Spoon or pipe the whipped cream over the jam layer. Carefully place the second sponge layer on top to sandwich the filling together.
  7. Finish and Decorate: Lightly sift icing sugar over the top of the assembled cake. Optionally, decorate with fresh berries for an attractive finish.

Notes

  • Use room temperature eggs for best incorporation and batter consistency.
  • The all-in-one mixing method simplifies the process without compromising texture.
  • Be careful not to overmix the batter to keep the sponge light and fluffy.
  • If preferred, buttercream can replace whipped cream as filling.
  • For variations, try adding lemon zest for a lemon sponge or substituting some flour for cocoa powder for a chocolate twist.
  • Store the cake in an airtight container; if filled with fresh cream, refrigeration is needed.
  • Unfrosted sponges freeze well for up to three months when wrapped properly.

Keywords: Victoria Sponge Cake, British classic, easy sponge cake, all-in-one cake method, raspberry jam cake, whipped cream cake, traditional British dessert

Find it online: https://mixitwitjoe.com/easy-victoria-sponge-cake-recipe/