Ingredients
For the Sponge
- 200 g unsalted butter, softened
- 200 g caster sugar
- 4 large eggs, room temperature
- 200 g self-raising flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 tablespoons milk
For the Filling
- 150 ml double cream, cold
- 2 tablespoons icing sugar
- 1 teaspoon vanilla extract
- 4 to 5 tablespoons strawberry or raspberry jam
Optional topping:
- Icing sugar, for dusting
Equipment
- 2 round cake tins, 20 cm (8 inch)
- Baking parchment
- Mixing bowl
- Electric mixer or wooden spoon
- Cooling rack
Preparation
Step 1: Prepare the Tins
Preheat the oven to 180°C (350°F).
Grease the cake tins and line the bases with baking parchment.
Step 2: Cream Butter and Sugar
In a large bowl, beat the butter and caster sugar together until pale, light, and fluffy.
This step is essential for creating a light sponge.
Step 3: Add the Eggs
Add the eggs one at a time, beating well after each addition.
If the mixture starts to curdle, add one tablespoon of the flour to bring it back together.
Stir in the vanilla extract.
Step 4: Fold in Dry Ingredients
Sift the self-raising flour and baking powder into the bowl.
Gently fold using a spatula until just combined.
Add the milk and fold again to achieve a soft, dropping consistency.
Do not overmix.
Baking
Step 5: Divide and Bake
Divide the batter evenly between the two prepared tins and level the tops.
Bake for 20 to 25 minutes, or until:
- The cakes are golden
- They spring back when lightly pressed
- A skewer inserted into the center comes out clean
Step 6: Cool the Cakes
Remove from the oven and let cool in the tins for 5 minutes.
Turn out onto a wire rack and allow to cool completely.
Assembly
Step 7: Prepare the Cream
Whip the double cream with icing sugar and vanilla until soft peaks form.
Do not overwhip.
Step 8: Fill the Cake
Place one sponge layer on a serving plate.
Spread the jam evenly over the cake.
Spoon or pipe the whipped cream on top of the jam.
Place the second sponge on top, pressing gently.
Step 9: Finish
Dust the top lightly with icing sugar.
Serve immediately or store chilled until ready to serve.
Storage
- Store in the refrigerator for up to 2 days
- Best eaten on the day it is assembled
- Bring to room temperature before serving
Tips for a Perfect Victoria Sponge
- Use caster sugar for a fine crumb
- Weigh the eggs and match the weight of butter, sugar, and flour for accuracy
- Do not open the oven during the first 15 minutes
- Always cool the cakes fully before filling
