Classic Victoria Sponge
A light, buttery British sponge sandwich filled with tart raspberry jam and billowy whipped cream — the perfect teatime show-off. Simple ingredients, reliable technique, and that satisfying dusting of icing sugar on top.
This is the Victoria sponge the way Grandma would approve: two light, buttery layers sandwiched with sharp raspberry jam and soft whipped cream. It’s unfussy, slightly nostalgic and perfect for afternoon tea, birthdays or showing off when mates pop in.
What makes it sing is not fancy ingredients but technique — proper creaming, gentle folding and patience while it cools. Follow those and you’ll get a springy, evenly risen sponge every time.
Ingredients
- 200 g unsalted butter — softened, at room temperature
- 200 g caster sugar
- 4 large eggs — room temperature
- 200 g self-raising flour — sifted
- 5 ml baking powder — optional if your self-raising flour is fresh
- 30 ml milk — about 2 tbsp, use only if batter needs loosening
- 5 ml vanilla extract
- 150 g raspberry jam
- 150 ml double cream — chilled, to whip
- 15 ml icing sugar — for dusting (plus 1 tbsp for the cream if preferred)
- salt — a pinch
Equipment
- two 20cm (8in) sandwich tins
- electric hand whisk or stand mixer
- sieve for flour
- cooling rack
- offset spatula or large spoon
Instructions
Preheat the oven to 180°C (160°C fan) / Gas Mark 4. Grease two 20cm (8in) sandwich tins and line the bases with baking paper.
Put the softened butter and caster sugar in a large bowl. Using a hand whisk or stand mixer, cream them together until the mixture is very pale, light and fluffy — about 3–4 minutes on medium speed.
Beat the eggs in a small bowl. Add the eggs to the creamed butter and sugar a little at a time, beating well after each addition. If the mixture looks like it’s splitting, add a tablespoon of the sifted flour and continue.
Stir in the vanilla. Sift the remaining self-raising flour (and the optional baking powder, if using) over the batter, then fold in gently with a large metal spoon or spatula. Fold until just combined — do not overmix. If the batter is stiff, stir in the milk a little at a time until it drops smoothly from the spoon.
Divide the batter evenly between the two prepared tins (use kitchen scales for accuracy). Smooth the tops with the back of a spoon or an offset spatula.
Bake in the centre of the oven for 20–25 minutes until the sponges are golden, spring back when lightly touched and a skewer inserted in the centre comes out clean.
Leave the cakes in their tins for 10 minutes to firm up, then turn out onto a cooling rack and remove the paper. Cool completely before assembling (about 1 hour).
Whip the chilled double cream with 1 tablespoon icing sugar until soft peaks form (about 2–3 minutes). Don’t overwhip; it should be light and billowy.
To assemble: place one sponge on a plate, spread the raspberry jam evenly over it (leave a small gap at the edge so jam won’t ooze out), then spread the whipped cream on top of the jam. Sandwich with the second sponge (top-side up).
Dust the top with a little icing sugar and serve. The cake is best on the day it’s made, but can be stored in an airtight container in the fridge for up to 2 days.
Tips
- Weigh the batter for even layers — weigh the bowl before and after filling each tin for perfectly matched sponges.
- If your butter is cold, cut it into small cubes and leave at room temperature for 30–45 minutes; too warm and it won’t cream properly.
- Sift the flour — it removes lumps and helps with lighter texture. If you must use plain flour, add 2 tsp baking powder (see substitutions).
- Avoid opening the oven for the first 15 minutes of baking to prevent the cakes from collapsing.
- Make ahead: you can bake the sponge layers a day ahead, wrap them well and keep at room temperature; add cream and jam on the day.
Substitutions
self-raising flour → plain (all-purpose) flour + 2 tsp baking powder for the 200g
Stays closedouble cream → mascarpone (use 150g, beaten with 1–2 tbsp icing sugar), or whipped thickened cream alternatives
Noticeably differentraspberry jam → strawberry jam or lemon curd (for a sharper flavour)
Noticeably differentcaster sugar → granulated sugar blitzed briefly in a blender to a finer texture
Stays close
Nutrition
Per serving · estimated
- 521
- Calories
- 7 g
- Protein
- 56 g
- Carbs
- 35 g
- Fat
- 1 g
- Fibre
- 38 g
- Sugar
- 220 mg
- Sodium
FAQ
Can I bake the whole cake in one tin and slice it in half?
Yes — bake in a single deeper tin, then cool completely and slice horizontally with a long serrated knife. It’s trickier to slice evenly but works if you only have one tin.
How long will the cake keep?
Assembled with cream, keep refrigerated and eat within 48 hours. Unassembled sponge layers keep at room temperature for 24 hours or wrapped in the fridge for 2–3 days.
Why did my sponge sink in the middle?
Most common reasons: underbaked, oven door opened too early, or batter was overmixed after adding the flour. Ensure correct oven temp and follow the folding advice.
Can I use frozen berries instead of jam?
You can, but frozen berries release extra moisture — cook them down to a thick compote first or the sandwich will be soggy.
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