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Classic British Victoria Sponge Cake

A light, buttery Victoria sponge layered with raspberry jam and softly whipped cream. This classic British cake is easier than it looks and perfect for afternoon tea.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8
Course: Dessert
Cuisine: British
Ingredients Method Notes

Ingredients
  

  • 200 g unsalted butter softened
  • 200 g caster sugar ​
  • 4 large eggs ​
  • 200 g self-raising flour ​
  • 1 tsp baking powder ​
  • 2 tbsp milk ​
  • 1 tsp vanilla extract ​
  • 4 tbsp raspberry jam ​
  • 150 ml double cream ​
  • 1 tbsp icing sugar for dusting

Method
 

  1. Preheat the oven to 170C fan (180C conventional). Grease and line two 20cm round cake tins.
  2. Beat the butter and caster sugar together until pale and fluffy, about 4 minutes.
  3. Beat in the eggs one at a time, adding a spoonful of flour with each if the mixture curdles.
  4. Sift in the self-raising flour and baking powder, then fold gently with a spatula until just combined.
  5. Stir in the milk and vanilla extract for a soft dropping consistency.
  6. Divide the batter between the tins, level the tops, and bake for 20 to 25 minutes until golden and springy.
  7. Turn out onto a wire rack and leave to cool completely.
  8. Spread jam over one sponge and whipped cream over the other, sandwich together, and dust with icing sugar.

Notes

  • Bring the butter and eggs to room temperature before you start for a smoother batter and better rise.
  • Do not open the oven door during the first 15 minutes of baking or the sponge may sink.
  • Assemble the cake just before serving so the whipped cream stays fresh and light.