Traditional Victoria Sponge Cake
Traditional Victoria Sponge Cake consists of 2 layers of light-as-air sponge cake that sandwich whipped cream and jam.
Perfect for a British afternoon tea treat or anytime dessert.
The Victoria Sponge (aka Victoria sandwich) has been around since Queen Victoria (the current Queens great-great grandmother) was the reigning British monarch. Named after her because she enjoyed a slice with her afternoon tea. And why not? I’d eat a slice every day myself if I could.
There are a few tips to getting the lightest, fluffiest cake possible. step to a light cake is beating the eggs as well at butter and sugar until you can actually see it increasing in volume and becomes much lighter in color.
Sifting the flour is also important and a step often overlooked, but it is a great way to get extra air into dry ingredients.
The third tip is an easy one and that is adding the leavening agent, baking powder and finally, adding the dry ingredients a little while mixing. Only mix enough to incorporate all the ingredients or over-mixing can develop the gluten in the flour and result in a tough cake.
The filling is simple, unsweetened whipped cream and jam. Strawberry or raspberry is traditional but the jam choices are endless and the bakers choice.
If you’ve tried this Traditional Victoria Sponge Cake or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
- For the cakes:
- 1 1/2 cups (200g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 7 ounces (200 g) unsalted butter, plus 2 tablespoons more for greasing tins
- 1 cup (128g) granulated sugar
- 4 large eggs, room temperature beaten
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk
- For the Filling:
- 1 cup (236ml) heavy whipping cream, cold
- 10 ounces (284g) strawberry jam
- 1 teaspoon powdered sugar
- Preheat oven to 350°F/180°C.
- Butter 2, 8-inch (20 cm) round cake pans. Cut a circle of parchment paper and place in the bottom of each pan.
To a bowl, sift the flour, baking powder and salt.
Add the butter and sugar to a mixing bowl or stand mixer and whisk until it is light in color and fluffy. With the mixer running, add 1 egg, vanilla and milk until mixed. Add another 1/4 of the flour mix and 1 egg, mix. Continue alternating egg and flour mix until all used, ending with the flour.
Divide the mix evenly between the 2 cake pans (use a ladle, ice cream scoop or large spoon, or weigh. It’s about 405 grams per pan) and smooth the top. Bake for 25 minutes, just until the top is lightly brown and the cake should have pulled away from the side of the pan. Time will depend on your oven.
- Remove from the oven to cool for a couple of minutes in the pans then remove from the pan, peel away the paper and cool completely on a cooling rack.
Serving Size1 slice
Amount Per Serving Calories 239Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 99mgSodium 203mgCarbohydrates 29gFiber 1gSugar 11gProtein 5g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.