By Moselaunch 
The Ultimate Guide to Baking a Classic Victoria Sponge Cake
Victoria Sponge Cake is a beloved British classic, famous for its light, airy texture and simple yet indulgent filling of jam and cream. Named after Queen Victoria, who was known to enjoy a slice with her afternoon tea, this cake remains a favorite in homes and bakeries alike. Though it appears simple, achieving the perfect balance of fluffiness and sweetness can be a little tricky. With the right ingredients and technique, you can master this cake and create a show-stopping dessert for any occasion.
What You Need to Make Victoria Sponge Cake
Ingredients for the Cake:
- 200g (1 cup) caster sugar
- 200g (1 cup) unsalted butter, softened
- 4 large eggs
- 200g (1 ½ cups) self-raising flour, sifted
- 1 tsp baking powder (optional, for extra lift)
- 2 tbsp milk (or more for desired consistency)
- 1 tsp vanilla extract
Ingredients for the Filling:
- 4 tbsp strawberry or raspberry jam (or your preferred flavor)
- 200ml (7 oz) double cream, whipped until stiff
- Powdered sugar, for dusting (optional)
Step-by-Step Instructions
Step 1: Preparing the Oven and Cake Pans
Start by preheating your oven to 180°C (350°F) or 160°C (320°F) for fan-assisted ovens. Grease and line two 20cm (8-inch) round cake pans with baking parchment to ensure your cakes come out easily after baking.
Step 2: Mixing the Cake Batter
In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy. You can use an electric mixer or beat by hand. This step is crucial for the airy texture of your cake, so take your time to make sure the butter and sugar are fully incorporated.
Next, add the eggs one at a time, mixing well after each addition. If the mixture starts to curdle, add a small spoonful of flour to help bring it together.
Now, sift the self-raising flour and add it to the bowl along with the baking powder (if using). Gently fold the flour into the mixture using a spatula or large spoon, taking care not to deflate the batter. Add the milk and vanilla extract, stirring until the batter is smooth and drops easily from the spoon.
Step 3: Baking the Cakes
Divide the batter evenly between the prepared cake pans and smooth the tops with the back of a spoon. Bake the cakes for about 20-25 minutes, or until a skewer inserted into the center comes out clean. The cakes should be golden on top and spring back when gently pressed.
Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 4: Assembling the Victoria Sponge Cake
Once the cakes have cooled, spread a generous layer of jam on the top of one cake layer. Then, spoon the whipped cream over the jam, spreading it evenly.
Place the second cake layer on top and press down gently. Dust the top of the cake with powdered sugar for a classic finish.
Step 5: Serving and Enjoying
Slice the cake into wedges and serve with a cup of tea or coffee. The Victoria Sponge Cake is best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Tips for Perfecting Your Victoria Sponge Cake
- Butter and Sugar: Ensure the butter is soft before creaming it with the sugar. This helps to incorporate air into the batter, giving the cake its lightness.
- Eggs: Use room-temperature eggs for a smoother batter. If your eggs are too cold, they can cause the mixture to curdle.
- Sifting the Flour: Always sift your flour before adding it to the mixture. This ensures the cake is light and prevents clumps.
- Filling Variations: While traditional Victoria Sponge is filled with jam and cream, you can also add fresh berries or even a light layer of lemon curd for a twist.