Victoria sponge cake

Victoria sponge cake recipe

1324 ratings

Named after Queen Victoria, this quintessentially British bake is simplicity at it’s best; sweet strawberry jam and pillowy soft cream, sandwiched between two light sponge cakes and a dusting of icing sugar. So put the kettle on and help yourself to a slice or two. See method

  • Serves 8
  • 15 mins to prepare and 30 mins to cook
  • 443 calories / serving

Ingredients

  • 160g (5 1/2oz) unsalted butter, softened
  • 160g (5 1/2oz) self-raising flour, sifted
  • 160g (5 1/2oz) caster sugar
  • 3 large eggs, lightly beaten
  • 1 tsp vanilla extract
  • 100ml double cream
  • 125g (4oz) strawberry jam
  • 1 tbsp icing sugar, for dusting

Each serving contains

  • Energy

    1850kj
    443kcal
    22%
  • Fat

    26g 37%
  • Saturates

    15g 74%
  • Sugars

    34g 38%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 50.9g Protein 4.9g Fibre 0.8g

Method

  1. Pre-heat the oven to gas 3, 170°C, fan 150°C. Grease and line 2 x 8 inch (20cm) springform cake tins with nonstick baking paper.
  2. In a large mixing bowl, cream together the butter, vanilla extract and sugar using an electric hand held whisk until light and fluffy. Add the lightly beaten egg a tablespoon at a time, beating well between additions, until fully incorporated. Carefully fold the flour in using a large metal spoon and spoon the batter evenly into the two prepared cake tins.
  3. Bake for 25-30 minutes until springy to the touch and a cake tester comes out clean when inserted into the centre of the cakes. Remove and allow the tins to cool on a wire rack for 5 minutes before turning out and peeling away the nonstick baking paper.
  4. Whip the cream to soft peaks as the cakes cool, then spread the bottom half of the cake with the cream in an even layer. Spread the strawberry jam evenly and carefully on top of the cream. Sandwich the cake with the other half of the cake and transfer it carefully to a serving plate. Dust with the icing sugar and serve.

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