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victoria-sponge

The Ultimate Victoria Sponge

Aimee Field
Light, Buttery and Moist. This is the ultimate Victoria Sponge recipe.
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 45 minutes
Total Time 1 hour 45 minutes
Course Cakes
Cuisine British
Servings 12 Slices

Ingredients
  

Sponge

  • 230 g plain flour
  • 4 tsp baking powder
  • pinch of salt
  • 230 g caster sugar
  • 230 g unsalted butter room temperature
  • 4 medium eggs

Filling

  • 300 ml double cream
  • 185 g raspberry jam
  • Icing sugar for dusting

Instructions
 

  • For the cake: Heat your oven to 180C/160C Fan. Line the base of two 20cm cake tins with baking paper and lightly butter the sides. Pour the flour, baking powder, salt, sugar, softened butter and eggs into a bowl and whisk on a low-speed with an electric mixer. Mix until all the ingredients are evenly combined, but be careful not to overmix!
  • Divide the mixture evenly between the two cake tins and bake for 25-30 minutes until golden and slightly shrunk from the sides of the tin. Leave the sponges to cool slightly in the tins for about 5 minutes, then transfer from the tins onto a wire rack to cool.
  • For the filling: Whip the double cream until it holds soft peaks.
  • For assembly: Lay one of the sponges onto a serving plate and spread with the jam. Then pipe circles of the cream around the edge of the cake, filling in the middle with the remaining cream - be generous with your circles!
  • Finally, place the other layer of sponge on top (upside down so the flattest side is on the top) and dust with icing sugar to serve.
Keyword buttercream, jam, victoria