☕ A British Tea-Time Treasure
This light-as-air Victoria Sponge is the quintessential British cake—fluffy layers sandwiched with sweet jam and pillowy cream, finished with a snowy dusting of icing sugar. Perfect for elevenses, afternoon tea, or any occasion that calls for a touch of elegance!
🌟 Why You’ll Love This Recipe
✅ Effortlessly elegant – Simple ingredients, stunning results
✅ Pillowy texture – Melts in your mouth with every bite
✅ Versatile filling – Customize with jams, curds, or fresh berries
✅ Tea-time essential – The ultimate pairing for Earl Grey or Darjeeling
📋 Ingredients
For the Sponge
- 115g self-raising flour (or plain flour + 1½ tsp baking powder)
- 1 tsp baking powder (skip if using self-raising flour)
- 115g softened butter (plus extra for greasing)
- 115g golden caster sugar (or regular granulated)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
For Filling & Decoration
- 4 tbsp strawberry jam (or raspberry/lemon curd)
- 150ml whipped double cream (or stabilized whipped cream)
- Icing sugar, for dusting
👩🍳 Step-by-Step Instructions
1️⃣ Prep & Preheat
- Preheat oven to 350°F (175°C).
- Grease and line two 8-inch (20cm) round cake tins with parchment.
2️⃣ Make the Batter
- Cream butter and sugar until pale and fluffy (3-4 mins).
- Add eggs one at a time, mixing well after each.
- Stir in vanilla.
- Sift in flour + baking powder, then fold gently until just combined.
3️⃣ Bake to Perfection
- Divide batter evenly between tins.
- Bake 20-25 mins until:
- Golden on top
- Skewer comes out clean
- Cool 5 mins in tins, then transfer to a wire rack.
4️⃣ Assemble with Love
- Whip cream to soft peaks.
- Spread jam on one sponge, cream on the other.
- Sandwich together, then dust with icing sugar.
💡 Baker’s Tips
🔹 Room-temperature ingredients – Ensures even mixing.
🔹 Don’t overmix – Fold flour gently to keep the sponge light.
🔹 Weigh your batter – For perfectly even layers, use scales to divide.
🔹 No curdling – If the mix splits, add 1 tbsp flour with the last egg.
🍽 Serving Suggestions
✨ Classic presentation:
- Serve on a vintage cake stand with tea roses
- Pair with:
- Earl Grey tea
- Champagne for celebrations
🎉 Perfect for:
- Afternoon tea parties
- Summer garden gatherings
- Mother’s Day or bridal showers
🌿 Variations
- Lemon delight – Fill with lemon curd + blueberry compote
- Berry burst – Add fresh raspberries to the cream
- Chocolate twist – Replace 1 tbsp flour with cocoa powder
📊 Nutrition (Per Slice)
Approximate values:
- Calories: 250 kcal
- Carbs: 30g
- Protein: 3g
- Fat: 13g
🎉 Final Thoughts
This Victoria Sponge Cake is timeless, tender, and utterly charming—a true celebration of simplicity. With its jammy heart and cloud-like crumb, it’s no wonder this cake has been a British favorite for centuries!
Pro tip: For a showstopping finish, pipe the cream with a star nozzle and garnish with edible flowers.
Tag your bakes #VictoriaSpongeMagic to share the love! 📸💐
Want a gluten-free version? Swap in a 1:1 GF flour blend! 😊
