Classic Victoria Sponge Recipe

A Victoria Sponge Cake with a piece missing on a plate, ready to eat.

5 from 1 vote

Classic Victoria Sponge Recipe

Baking a classic Victoria Sponge? Follow my recipe tips and tricks to get the perfect cake for all kinds of occasions. A wonderful light and fluffy British sponge that’s packed with sweet raspberry jam.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: Family Food

Servings:

Author: Sarah Rossi

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

What you'll need: Use an electric hand whisk or stand mixer if you have one and two 7" heavyweight tins that have a removable base

Non-stick: Grease the tin very well with butter and use baking paper or parchment to line the base

Best results: Bake on the day you want to serve to get the absolute best and freshest cake

Even sponge: When smoothing the mixture into the tins, make a slight dip in the centre of each to allow of rate cake to rise. Trim the cake once cooked if it's not straight, or you can hold the layers together with cocktail sticks (remove before serving)

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