Description
Victoria Sponge Cake is a classic British dessert that features two layers of airy sponge cake filled with luscious jam and whipped cream. Ideal for celebrations or a cozy afternoon tea, this light and fluffy treat combines simplicity with delightful flavors that will impress your guests. Once you master this recipe, feel free to explore different fillings and variations to make it uniquely yours!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- Jam (strawberry or raspberry) and whipped cream for filling
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a mixing bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time until well incorporated.
- In another bowl, mix flour and baking powder; gradually add to the wet mixture, alternating with milk. Mix until just combined.
- Divide batter into prepared pans and smooth the tops.
- Bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow cakes to cool before layering with jam and whipped cream.
Notes
For added flavor, consider infusing the sponge with lemon zest or using almond extract instead of vanilla.
Store leftovers in an airtight container at room temperature for up to three days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg