Traditional Victoria Sponge Cake
The quintessential British tea-time treat, featuring two light, golden sponges sandwiched together with a layer of vibrant raspberry jam and silky vanilla buttercream or whipped cream. Finished with a simple, elegant dusting of caster sugar, it is the ultimate expression of "simple but perfect" baking.
Ingredients
- 200 g Unsalted Butter Must be softened to room temperature for proper creaming.
- 200 g Caster Sugar Provides a finer texture than granulated sugar.
- 4 Large Eggs Lightly beaten before adding to the mixture.
- 200 g Self-Raising Flour Sifted; provides the lift needed for a light sponge.
- 1 tsp Baking Powder Adds an extra boost to ensure a consistent rise.
- 2 tbsp Milk Only if needed to achieve a "dropping consistency."
- 100 g Raspberry Jam Seedless is traditional, but high-quality conserve is better.
- 150 ml Double Cream Whipped to soft peaks (or use 100g buttercream instead).
- 1 tbsp Caster Sugar For a light dusting over the top of the finished cake.
Instructions
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Preparation:
Preheat your oven to 180°C (350°F). Grease two 20cm (8-inch) sandwich tins with a little butter and line the bases with baking parchment.
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Cream the Base:
In a large bowl, beat the softened butter and caster sugar together using an electric mixer. Continue for about 5 minutes until the mixture is pale, light, and fluffy.
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Add the Eggs:
Add the beaten eggs one at a time, whisking thoroughly after each addition. Tip: If the mixture starts to curdle, add a tablespoon of your flour to bind it back together.
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Sift and Fold:
Sift the self-raising flour and baking powder into the bowl. Using a large metal spoon or rubber spatula, gently fold the flour into the batter. Do not overmix—stop as soon as no white streaks remain. If the batter is too stiff, fold in the milk.
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Baking:
Divide the batter equally between the two tins and smooth the tops. Bake for 20–25 minutes until golden brown and a skewer inserted into the center comes out clea
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Cooling:
Leave the sponges in their tins for 5 minutes, then turn them out onto a wire rack. Peel off the parchment and allow them to cool completely.
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Assembly:
Place one sponge upside-down on a plate. Spread a thick layer of raspberry jam over it. If using whipped cream, spread it carefully over the jam. Top with the second sponge (right-side up).
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The Final Touch:
Finish by sprinkling the top generously with caster sugar.
Recipe Notes
Serving & Presentation
Quick Tips
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The Cut: Use a serrated knife with a gentle sawing motion to keep the layers fluffy.
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Temperature: Best served at room temperature for the softest crumb.
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Garnish: A light dusting of caster sugar is the classic finish; add a few fresh raspberries for a modern look.
The Experience
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Pairing: Serve with Earl Grey tea or a glass of Prosecco.
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Style: Present on a pedestal stand or a simple white plate to highlight the golden layers.