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This Victoria Sponge recipe is a foolproof guide to perfecting our favourite British classic bake at home. With a few simple tricks, this traditional sandwich cake with jam works every time!
If you are ever in a British village in the summertime, please try to visit a village fête. This British institution is an open party, that includes amongst other things, baking competitions.
My friends, I’m proud to tell you, I once won the coveted FIRST PRIZE for my Victoria Sponge recipe in our village, and today I’m here to share my secrets!
Also known as a Victoria Sandwich, this jam-packed sponge is as English as it comes.
.See my ultimate hack below ⬇️ – if it’s good enough for the WI, it’s good enough for me
Why you’ll love this Victoria Sponge Cake recipe
⭐️ Delicious and impressive cake for all occasions
⭐️ Easy to follow, great results every time
⭐️ Simple ingredients
The ultimate secret to the best Victoria Sponge!
OK, I know this sounds bizarre, but trust me… Don’t use the measurements in this recipe. Weird, yes? Brilliant? Also yes.
Take your 4 eggs (in their shells) and put them onto your scales and weigh them. They will be between 210g total and 255g total (or thereabouts).
Whatever they weigh in total, use the same weight each of butter, sugar, and self-raising flour in the recipe.
Follow the same method in the recipe below.
I learned this tip from a friend who was a member of the WI (AKA the Women’s Institute, who are passionate about the British institution that is the Victoria Sponge!)
It has never failed me.
Victoria Sponge Ingredients
- Butter – Go for unsalted butter at room temperature. You will need a extra for greasing the tin too.
- Caster sugar – This is finer than granulated sugar, and if you’re outside of the UK may be called superfine, bar or baker’s sugar.
- Eggs – You’ll need about 4 medium eggs for this recipe. I use free-range.
- Self-raising flour – This flour contains a raising agent so there’s no need for baking powder too.
- Jam – I’m using raspberry jam in this recipe as it’s the traditional flavour for a Victoria Sponge, however if you prefer strawberry you can use that instead. (Also known as jelly in the US).
How to make Victoria Sponge Cake
1. Put the butter and sugar into a large bowl and beat together until very light and fluffy. (By hand will take longer, or use an electric hand mixer or stand mixer.)
2. Break in the eggs and beat very well.
3. Now add the flour and using a spoon, mix this in thoroughly by hand (even if you have been using an electric mixer, user a spoon now to be more gentle).
4. Share the mixture evenly between the two well greased tins. Smooth out and bake according to the full recipe below.
ONCE BAKED: Leave to cool in the tins for 10 minutes, then turn out onto a cooling rack. When completely cool, sandwich the layers together with jam and sprinkle with caster sugar.
Recipe Tips
✅ Use an electric hand whisk or stand mixer.
✅ Grease the tin very well.
✅ Use baking paper or parchment to line the base of the tin.
✅ If you’re using a stand mixer, use the flat paddle mixer attachment, NOT the whisk.
✅ Mixing the flour in by hand gives the most tender, soft sponge.
Storing
The cake will last 3 days in an airtight container, but it is without a doubt the very best on the day it’s made.
If you do want to make it ahead of time, bake the cakes, cool them in the tin for 10 minutes, turn them out and wrap them tightly in two layers of cling film. (There’s no need to remove the greaseproof lining yet.)
You can then store them for 3-4 days. This will keep the cake very tender. Add jam and caster sugar topping before serving.
It will be fine if you add the filling and store it for 3 days, but the tip above is for absolutely optimal results!
Freezing If you’d like to freeze Victoria Sponge, do so BEFORE filling it. Follow the above steps for wrapping the cake layers before putting them into the freezer. Defrost thoroughly before you fill it with jam and top with sugar.
Extra Top tipS!
There are a few details I’d like to share to make sure you get the very BEST results from your Victoria Sponge Cake:
⭐️ Use good quality heavyweight 7” tins that have a removable base.
⭐ Bake on the day you want to serve to get the absolute best and freshest cake.
⭐ When I smooth the mixture out in the tins, I make a very slight dip in the centre of each one. This compensates for the cake rising and means that they are much easier to stack on top of each other.
⭐️ If, when you come to stack your Victoria Sponge it is a bit wonky or leaning, you have two options:
- Trim a little off the base of the cake or
- Push a cocktail stick or 3 into the cake, down to the bottom of the plate. This will help to keep it upright, and it’s unlikely anyone will notice you remove them when you serve!
More classic cake recipes…
FAQs
This British classic was named after Queen Victoria in the late 1800s, thanks to her love of afternoon tea and cake. This light and airy sponge in particular!
These days lots of people do add cream to their Victoria Sponge Cakes, although it is more traditional to add only jam.
If you prefer your layers with cream in the middle along with the jam, go for it! Simply whip up some double cream (or heavy cream) and smother it in. You could also use buttercream or cream cheese frosting.
Alternatively, you could add cream or clotted cream on the side.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Victoria Sponge {Best Ever Recipe!}
Ingredients
- 240 g Unsalted butter, Room temperate | Plus extra for greasing
- 240 g Caster sugar
- 4 Eggs, Medium, free-range
- 240 g Self-raising flour
- 175 g Raspberry jam
To finish:
- 15 g Caster sugar
Instructions
- Grease and line the base of 2 x 7” loose based cake tins.
- Preheat the oven to 180℃ fan/200℃/Gas Mark 6.
- Put the butter and sugar into a large bowl and beat together until very light and fluffy. It is ready when you notice the colour has become lighter. (Use an electric hand whisk or stand mixer if you have one.)
- Scrape down the sides and bottom of the bowl so no mixture is stuck. Break in the eggs and beat very well. (It will begin to look a little split and odd at this point, but have faith.)
- Now add the flour and, using a spoon, mix this in thoroughly by hand. (Don’t use the electric whisk if you have been using one.) Be sure there are no pockets of flour left in the mixture, especially at the bottom of the bowl.
- Share the mixture evenly between the two prepared tins. Smooth out and bake in the middle of the oven for 20-25 minutes or until a skewer comes out clean from the centre of the cake.
- Leave to cool in the tin for 10 minutes, then turn out onto a rack to cool completely.
- Sandwich together with the jam and sprinkle with the caster sugar.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is perfect! Thank you Sarah.