Victoria Sponge Cake
Two light butter sponge layers sandwich raspberry jam and softly whipped cream, finished with a classic icing-sugar dusting. Batch yield: One two-layer 20 cm cake, cut into 10 slices. One serving: 1 slice, approximately 110 g after baking, cooling and filling. Allow approximately 3 hours 5 minutes from starting to serving. Prep_minutes is all non-oven elapsed time: 30 minutes softening, 15 minutes mixing, 70 minutes cooling, 12 minutes whipping and assembling, 30 minutes chilling, and 3 minutes finishing and slicing. About 35 minutes is hands-on, including 5 minutes lining tins during the softening period. Preheating overlaps softening, and chilling the cream bowl overlaps cake cooling, so neither adds extra time. Cook_minutes is 25 minutes because both tins bake together in one oven batch. Cool longer if the centres are still warm. Appliances: Oven; Electric hand mixer; Refrigerator. Equipment: Two 20 cm round cake tins, at least 4 cm deep; Baking parchment; Kitchen scales; Measuring jug; Two mixing bowls; Sieve; Flexible spatula; Skewer; Wire cooling rack; Serving plate; Spreading knife; Sharp slicing knife. Allergens: Contains wheat flour, eggs, butter, milk and cream. Check packaged ingredient labels for additional allergens and cross-contact warnings. Nutrition is estimated per one of 10 equal slices. Storage: Keep the filled cake covered in the fridge at 0–5°C and eat within 2 days. Limit time at room temperature to 2 hours in total because of the fresh cream. Unfilled, completely cooled sponge layers can be wrapped airtight and frozen for up to 2 months; thaw wrapped in the fridge overnight before filling. The assembled cake can be frozen in an airtight container for up to 1 month, although the cream may lose some volume. Thaw in the fridge overnight, eat within 24 hours and do not refreeze.
160 min
Prep
25 min
Cook
10
Serves
460
Calories
Macros · per serving
5g protein
46g carbs
29g fat
Ingredients
For 10 servings
- 200 g Unsalted butter
- 200 g Caster sugar
- 4 eggs Medium eggs, approximately 200 g without shells
- 200 g Self-raising flour
- 4 g Baking powder
- 30 ml Whole milk
- 5 ml Vanilla extract
- 150 g Raspberry jam
- 200 ml Double cream
- 10 g Icing sugar
Instructions
- 1
Cut the butter into small cubes and leave at room temperature for about 30 minutes, until easily indented but not oily. Let the eggs and milk lose their fridge chill during the same period; keep the cream refrigerated. During the final 15 minutes, preheat the oven to 180°C conventional / 350°F / 160°C fan. Line the bases and sides of two 20 cm round cake tins, at least 4 cm deep, with baking parchment; no extra greasing is needed.
- 2
Allow about 15 minutes to make the batter. Using an electric hand mixer, beat the softened butter and caster sugar for 3–4 minutes until noticeably paler and fluffy. Scrape down the bowl. Beat in the eggs one at a time, adding the vanilla with the last egg. If the mixture starts to split, beat in a spoonful of the measured flour.
- 3
Sift the remaining self-raising flour and baking powder over the mixture. Fold in gently with a spatula, then fold in the milk, stopping as soon as the batter is evenly combined and falls heavily from the spatula. Divide equally between the tins, approximately 420 g per tin, and level the tops.
- 4
Bake both tins together on the middle shelf, with space around them, for approximately 25 minutes. Avoid opening the oven during the first 20 minutes. The cakes are ready when golden, lightly springy in the centre and beginning to pull away from the tins, and a skewer inserted into each centre comes out without wet batter.
- 5
Leave the cakes in their tins for 10 minutes. Carefully turn out, remove the parchment and place right-side up on a wire rack for about 60 minutes, until completely cool through the centre. Do not fill warm cakes, as the cream will melt. During cooling, refrigerate a mixing bowl for whipping the cream.
- 6
Allow about 12 minutes for filling and assembly. Pour the cold double cream into the chilled bowl. Using mixer beaters, whip on medium speed until it forms soft, gently holding peaks; stop before it becomes stiff or grainy.
- 7
Place one completely cooled sponge, flat-side up, on a plate. Stir the raspberry jam to loosen it, then spread over the sponge, leaving a 1 cm border. Spread the whipped cream over the jam without pushing it beyond the edge. Set the second sponge on top, rounded-side up, and press only very lightly.
- 8
Refrigerate the assembled cake for 30 minutes to firm the filling. Sift all the icing sugar over the top just before serving. Allow about 3 minutes to cut into 10 equal slices with a sharp knife, wiping the blade between cuts.
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