Description
This classic Victoria Sponge Cake features light, fluffy sponge layers filled with sweet jam and cream. Simple yet elegant, this traditional Victoria sponge cake is perfect for afternoon tea, celebrations, or a timeless homemade dessert.
Ingredients
For the Cake:
- 1 cup butter, softened
- 1 cup sugar
- 4 eggs
- 1 1/2 cups self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp milk
For the Filling:
- 1/2 cup jam (strawberry or raspberry)
- 1 cup whipped cream or buttercream
- Icing sugar, for dusting
Instructions
- Preheat oven to 180°C and grease and line two 20cm round cake tins.
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- Sift in flour and baking powder, then gently fold into the mixture.
- Add milk and mix until smooth.
- Divide batter evenly between tins and level the tops.
- Bake for 20–25 minutes, until golden and springy to touch.
- Cool in tins briefly, then transfer to a wire rack to cool completely.
- Spread jam over one sponge layer, then add whipped cream or buttercream.
- Place the second sponge on top and dust with icing sugar before serving.
Notes
- Properly creaming butter and sugar is key for a light texture.
- Avoid overmixing to keep the sponge airy.
- Ensure cakes are fully cooled before adding filling.
- Traditional versions use whipped cream and strawberry or raspberry jam.
