Victoria Sponge Sandwich Cake

Ingredients

• 227 g (1 cup; 2 sticks)butter
• 225 g (1 1/8 cups)sugar
• 4eggs
• 240 g (2 cups)unbleached cake flour
• 3 teaspoonsbaking powder
• a pinchsalt
• 30 ml (2 tablespoons)whole milk
• 240 ml (1 cup)heavy whipping cream
• 24 g (3 tablespoons)confectioners' sugar
• 60 ml (1/4 cup)raspberry jam

Instructions

1. 1

   Prepare the pans

   Grease two 20 cm (8 inch) round cake pans with butter and line their bases with parchment paper.

2. 2

   Preheat the oven

   Heat the oven to 190°C (375°F).

3. 3

   Sift the dry ingredients

   Sift the cake flour, baking powder and salt into a bowl, then set it aside.

4. 4

   Cream butter and sugar

   Using an electric mixer, beat the butter and sugar until pale, light and fluffy.

5. 5

   Add the eggs

   Add the eggs one at a time, with a spoonful of flour for each, mixing on low speed after each addition.

6. 6

   Finish the batter

   Add half the remaining flour and half the milk, folding gently with a spatula. Repeat with the rest of the flour.

7. 7

   Divide the batter

   Share the batter evenly between the prepared pans and smooth the tops with a spatula or the back of a spoon.

8. 8

   Bake the sponges

   Bake in the preheated oven for 18–20 minutes, until risen and golden brown.

9. 9

   Cool the cakes

   Set the pans on a wire rack for 5 minutes. Turn out the slightly cooled sponges onto the rack and leave them to cool completely, then peel off the parchment.

10. 10

    Whip the cream

    Whip the cream with 2 tablespoons of the confectioners' sugar until thickened.

11. 11

    Spread the jam

    Once the sponges are completely cool, place one on a cake plate and spread its top with raspberry jam.

12. 12

    Assemble the cake

    Spread the whipped cream over the jam, then place the second sponge on top.

13. 13

    Dust with sugar

    Dust the top of the cake with the remaining confectioners' sugar.

What is a Victoria sponge?

This British sandwich cake takes its name from Queen Victoria and is traditionally made with two sponge layers and a filling of jam, often with cream. This version pairs raspberry jam with whipped cream and finishes the top with a dusting of sugar.

Creaming butter and sugar helps give the sponge a light texture, while dividing the batter between two pans makes it straightforward to assemble.

Nutrition and macros by portion

The nutrition label shows one serving as written: 603 calories, 8g protein, 63g carbs, 37g fat.

The sponge gets most of its carbohydrate from the flour and sugar, while butter and cream contribute much of the fat. Eggs and dairy provide some protein. Serve a slice with fresh fruit to add contrast and balance to the plate.

The ingredients that matter

Butter and sugar: Beat them until light and fluffy before adding the eggs. This step helps create an even, airy cake crumb.

Flour and raising agent: Cake flour gives a tender texture, while baking powder helps the layers rise. Sifting them with the salt distributes the dry ingredients through the batter.

Mixing without overworking

Eggs: Add them one at a time and include a spoonful of flour with each addition, as directed. Keep the mixer on low so the mixture stays together.

Milk and flour: Fold these in gently with a spatula, adding them in stages. Stop mixing once the batter is combined to avoid making the sponge heavy.

How to judge doneness

Look for sponges that have risen and turned golden brown after 18–20 minutes. The recipe gives these visual cues as the guide for taking them out of the oven.

Let the layers cool completely before filling. Warm sponge can soften the cream and make the cake harder to assemble neatly.

Filling and assembling

Cream: Whip it with 2 tablespoons of the confectioners' sugar until thickened. Stop when it holds its shape rather than letting it become grainy.

Layers: Spread the jam over one cooled sponge, cover it with cream and place the second layer on top. Dust with the remaining sugar just before serving for a clean finish.

Serving the cake

Serve the cake in slices with tea or coffee. Fresh berries can be served alongside, or add fruit to the plate for a contrast to the sweet filling.

For a balanced serving, pair a modest slice with fresh fruit rather than adding another rich dessert.

Recipe notes & tips

• Bring the butter and eggs to room temperature so they combine more readily.
• Measure the flour carefully and sift it with the baking powder and salt.
• Use pans of the same size so the sponge layers bake at a similar rate.
• Let the sponges cool fully before adding the jam and cream.
• Whip the cream until thickened and able to sit on the jam without running.

Variations

• Strawberry filling: Swap the raspberry jam for strawberry jam.
• Other berry jam: Use another smooth berry jam in place of raspberry.
• Jam only: Leave out the cream for a simpler jam-filled sandwich.
• Vanilla cream: Add a little vanilla to the cream while whipping.
• Fresh berries: Serve berries alongside the cake for a fresh contrast.

Common mistakes to avoid

• Uneven layers: Divide the batter as evenly as possible between the two pans.
• Overmixing: Fold in the flour and milk gently and stop when the batter is combined.
• Opening the oven early: Avoid disturbing the cakes while they are rising and baking.
• Filling warm sponge: Cool both layers completely before adding jam and cream.
• Overwhipped cream: Stop whipping once the cream is thickened to prevent it turning grainy.

How to store

Keep the assembled cake covered in the fridge and eat within 2 days. Serve chilled or let slices stand briefly at room temperature; reheating is not recommended because of the cream filling.

Frequently asked questions