Victoria Sponge Cake (Jam and Cream Layer Cake)
In short: Two light butter sponges sandwiched with raspberry jam and whipped cream. The all-in-one method makes this teatime classic easy for beginners. It takes about 45 min in total and makes 10 servings.
- Prep
- 20 min
- Cook
- 25 min
- Resting
- 45 min
- Total
- 45 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 450 kcal
Victoria sponge is the cake most people picture at a British teatime: two light butter sponges sandwiched with raspberry jam and softly whipped cream. This version uses the all-in-one method, so there is no creaming in stages, just one bowl and an electric mixer. The balance is the point, a plain, tender crumb that lets the jam and cream stand out. It feeds a crowd at birthdays, village fairs and summer afternoons.
Instructions
- Heat the oven to 180°C (350°F). Grease two 20 cm (8 inch) round cake tins and line the bases with baking paper.
- Put the butter, sugar, eggs, flour, baking powder, salt, milk and vanilla in a large bowl. Beat with an electric mixer for 2 minutes until pale and smooth. The batter should drop easily from the spoon.
- Divide the batter evenly between the tins and level the tops with the back of a spoon.
- Bake for 22 to 25 minutes until golden, risen and springy to the touch. A skewer pushed into the center should come out clean.
- Leave the cakes in the tins for 5 minutes, then turn them out onto a wire rack and peel off the paper. Cool completely before filling.
- Whip the cream with the powdered sugar to soft peaks. Place one sponge on a plate, spread it with the jam, then top with the cream.
- Set the second sponge on top, press down very gently and dust with powdered sugar. Serve within a few hours, or chill and bring to room temperature before slicing.
Tips
- Use butter that is very soft but not melted. If the batter looks curdled, beat in a spoonful of the flour and it will come back together.
- Bake the layers a day ahead and wrap them well, then fill on the day. For a fresher filling, add sliced strawberries to the cream.
Questions and answers
Why is my Victoria sponge dense?
The usual causes are cold butter, cold eggs or an oven that is too cool. Beat the batter until it is light and avoid opening the oven in the first 20 minutes.
Does the jam or the cream go on first?
Most bakers spread the jam on the bottom layer first, then the cream. Some reverse the order, and either works.
Does a Victoria sponge need to be refrigerated?
Because it holds fresh cream, keep it in the fridge if it is not eaten within a few hours. It keeps for 2 days, and tastes best at room temperature.
How long does it take to make Victoria Sponge Cake (Jam and Cream Layer Cake)?
About 45 min in total: 20 min of preparation and 25 min of cooking.
How many calories are in Victoria Sponge Cake (Jam and Cream Layer Cake)?
About 450 kcal per serving, with 5 g of protein, 45 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 450 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 45 g |
| Fat | 27 g |
| Fiber | 1 g |
| Sugar | 29 g |
| Sodium | 230 mg |
Estimated values, calculated from the ingredients.
