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Cake

Victoria Sponge Cake

A light, even-crumbed British sandwich cake filled with raspberry jam and vanilla buttercream, using equal weights for dependable structure.

Recipe bywjf.morris
BakingCakeBritish classicVegetarian
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Total time2 hr 12 min
DifficultyModerate
Community ratingNew recipe
Whole cake53.0g protein
Representative photograph for Victoria Sponge Cake
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Structure checkedAdaptive recipe data
Makes
1 cake

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Heat the oven to 160°C fan

    3 minHands-on

    Heat the oven to 160°C fan. Grease the tins and line their bases with parchment. Weigh the empty mixing bowl if you want to divide the batter exactly.

  2. 02

    Beat the butter and caster sugar

    4 minHands-on

    Beat the butter and caster sugar for 4-5 minutes until very pale and fluffy, scraping the bowl twice.

  3. 03

    Beat the eggs together

    3 minHands-on

    Beat the eggs together. Add them in five or six additions, beating well after each and adding 1 tbsp of the flour if the mixture begins to curdle.

  4. 04

    Sift in the remaining flour

    3 minHands-on

    Sift in the remaining flour, baking powder and salt. Fold gently with a large spatula until only a few streaks remain, then fold in milk and vanilla. Stop as soon as smooth.

  5. 05

    Divide and level the batter

    3 minHands-on

    Divide evenly between the tins, level lightly

  6. 06

    Bake the Victoria sponges

    24 minHands-off · check as directed

    Bake side by side for 22-25 minutes. The cakes are ready when golden, springing back at the centre and a skewer comes out clean.

  7. 07

    Cool in the tins

    10 minHands-off · check as directed

    Cool in the tins for 10 minutes.

  8. 08

    Turn out and remove parchment

    2 minHands-on

    Turn onto a wire rack, remove parchment

  9. 09

    Cool the sponges completely

    45 minHands-off · check as directed

    Cool completely with the flat bases downward.

  10. 10

    For the buttercream

    2 minHands-on

    For the buttercream, beat the butter for 2 minutes. Add icing sugar in three additions on low speed, then vanilla and milk. Beat for 2-3 minutes until light.

  11. 11

    Put one sponge

    3 minHands-on

    Put one sponge, domed side down, on a plate. Spread over buttercream, leaving a 1cm rim, then spoon jam evenly on top. Add the second sponge domed side up and dust with sugar.

  12. 12

    Leave for 30 minutes before slicing so

    30 minHands-off · check as directed

    Leave for 30 minutes before slicing so the filling settles. Store covered at cool room temperature for up to 2 days.

Equipment check

9 items required

  • Two 20cm round sandwich tins, ideally 4cm deep
  • Baking parchment
  • Digital scales
  • Electric hand mixer or stand mixer
  • Large mixing bowl
  • Spatula
  • Wire rack
  • Palette knife
  • Fine sieve

Dietary and allergen note: Vegetarian. Contains gluten, egg and dairy.

Check the listed equipment and capacity before you start.

Recipe diagnostics

Checked before you cook.

Structurally checked

Metric quantities and serving yield are explicit

Method includes timing and doneness cues

Nutrition is identified as a calculated estimate

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