Victoria Sponge Cake

Ingredients

• 200 g unsalted butter (softened), plus extra to grease
• 200 g caster sugar
• 4 free-range eggs (at room temp)
• 200 g self-raising flour, sifted
• ½ tsp vanilla extract
• About 150 g raspberry or strawberry jam
• 175 ml double cream, whipped
• Icing sugar, for dusting

Method

1. Preheat: 190 °C/170 °C fan/Gas 5. Grease and line two 20 cm (8 in) sandwich tins.
2. Cream butter and sugar until pale and fluffy. Mix in eggs one at a time, then gently fold in flour and vanilla until combined .
3. Divide the batter evenly between tins. Bake 20–25 min, until golden and springy. Cool in tin for 5 min, then transfer to wire rack.
4. Assemble: Spread jam on one sponge, whip cream, layer over jam, and sandwich with the other sponge.
5. Finish: Dust with icing sugar. Serve fresh with tea!

📋 Pro Tips & Variations

• Use equal weights for butter, sugar, eggs, and flour—the classic 1:1 ratio yields reliable sponges.
• Avoid over-mixing: gently fold to maintain fluffiness.
• Let cakes cool fully before filling to prevent cream from melting.
• For a loftier texture, try a hot milk sponge and stabilize cream with a bit of vanilla pudding powder—used in modern versions.
• Want more depth? Add a hint of almond extract, or a splash of lemon zest for a fresh twist.