This iconic British dessert features two fluffy sponge layers sandwiched with creamy buttercream and ruby-red jam, creating a perfect balance of delicate sweetness and elegant simplicity. Light, airy, and utterly irresistible, Victoria Sponge is the quintessential teatime treat that impresses every time with minimal effort.
⏱️50 min
📊Easy
👥8 servings
🍽️Dessert
vegetarianfamilyfestive
Ingredients
225 gbutter, softened
225 gcaster sugar
4 pieceseggs, large
225 gself-raising flour
2 tspbaking powder
2 tspvanilla extract
4 tbspmilk
4 tbspjam, preferably strawberry
2 tbspicing sugar, for dusting
Instructions
1PREHEAT THE OVEN: Set your oven to 180°C (160°C fan/350°F) and position the rack in the middle. Grease two 20cm (8-inch) round cake tins thoroughly with butter and line the bases with parchment paper, ensuring no gaps where batter could seep through. This prevents sticking and allows for easy removal of your delicate sponge layers.
2CREAM THE BUTTER AND SUGAR: In a large mixing bowl, beat the softened butter and caster sugar together for 3-4 minutes using an electric mixer on medium-high speed until the mixture is pale, light, and fluffy with a mousse-like texture. This creaming process incorporates air into the batter, which is essential for achieving the characteristic light and airy crumb of Victoria Sponge. Stop occasionally to scrape down the sides of the bowl with a spatula.
3ADD THE EGGS: Beat in the eggs one at a time, adding each egg after the previous one has been fully incorporated, beating well between additions for about 1 minute each. The mixture should remain pale and fluffy, looking slightly curdled is normal. If the mixture appears to be separating excessively, add a tablespoon of flour from your measured flour to help stabilize the batter.
4FOLD IN THE DRY INGREDIENTS: Sift the self-raising flour and baking powder together to remove lumps and aerate the flour. Gently fold the sifted flour into the egg mixture using a metal spatula or large metal spoon with light, swift movements, taking care not to deflate the air you've incorporated. Add the vanilla extract and milk, folding gently until just combined. The batter should have a soft, dropping consistency that falls reluctantly from a spoon.
5DIVIDE AND BAKE: Divide the batter evenly between the prepared tins, using the back of a spoon to level the surfaces gently. Place both tins in the preheated oven on the same shelf and bake for 20-25 minutes, until the sponges are golden brown and a skewer inserted into the centre comes out clean with just a few moist crumbs. The cakes should spring back when lightly pressed on top. Avoid opening the oven door during the first 20 minutes as this can cause them to sink.
6COOL AND ASSEMBLE: Remove the tins from the oven and allow the cakes to cool in the tins for 5 minutes before turning out onto a wire rack to cool completely, about 30 minutes, with the parchment paper side down. Once completely cool, place one sponge on a serving plate and spread the jam evenly across the top using a spatula. Place the second sponge on top, pressing gently to secure it. Dust the top generously with icing sugar for the traditional finish, creating an elegant presentation.