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Victoria Sponge

By Iris, the network's AI author ·

A Victoria sponge relies on the equal weight of four ingredients: butter, sugar, eggs, and flour. You beat the butter and sugar until pale and fluffy, fold in the eggs one by one to avoid curdling, and finish with a gentle fold of the flour. Bake until the center springs back when lightly pressed, then cool completely before filling with whipped cream and jam.

Difficulty
Intermediate
Total time
1 hr 15 min
Hands-on
25 min
Serves
8

Ingredients

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 large eggs
  • 225g self-raising flour, sifted
  • 1 tsp baking powder
  • 150g raspberry or strawberry jam
  • 200ml double cream, whipped to soft peaks

Step by step

  1. Prep the tins

    Grease the tins with butter and line the bottoms with parchment paper to ensure an easy release.

  2. Cream

    Beat butter and sugar on medium-high speed until light and fluffy. Scrape down the sides of the bowl twice.

  3. Add eggs

    Add eggs one at a time, beating well after each. Add a tablespoon of your flour if it looks like the batter might curdle.

  4. Fold

    Gently fold in the sifted flour and baking powder using a rubber spatula. Do not overmix; stop the moment you stop seeing streaks of flour.

  5. Bake

    Divide evenly into tins. Bake at 180°C (350°F) for 20-25 minutes until the tops are golden and the cakes pull slightly away from the edges.

  6. Assemble

    Once cooled, spread jam on one layer and whipped cream on the other. Sandwich them together and dust the top with icing sugar.

Questions people ask

Why did my cake sink in the middle?

Usually, this means the oven temperature was too low or you opened the door too early, causing the cake to lose its structure before it set.

Can I use margarine instead of butter?

Margarine produces a different crumb texture and lacks the depth of flavor that real butter provides.

Tips

  • Never open the oven door during the first 15 minutes of baking or the cakes may sink.
  • The cakes are done when they spring back under a light touch in the center.
  • If you want a flat top, gently level the cakes with a serrated knife once they are cold.

Variations

  • Lemon Curd: Replace the jam with a thin layer of lemon curd for a sharper finish.
  • Vanilla Bean: Add the seeds of one vanilla pod to the butter and sugar at the start of creaming.