Victoria Sponge Cake

A classic British Victoria Sponge Cake with light vanilla sponge, raspberry jam, and whipped cream. Simple, elegant, and perfect for tea time or celebrations.

Victoria Sponge Cake is a timeless British classic made with two soft vanilla sponge layers filled with raspberry jam and whipped cream. Light, delicate, and beautifully simple, it is ideal for afternoon tea, birthdays, or any occasion that calls for an elegant homemade cake.

Ingredients

• 225 g unsalted butter, softened
• 225 g caster sugar
• 4 large eggs
• 225 g self-raising flour
• 1 teaspoon baking powder
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 150 g raspberry jam
• 200 ml double cream
• 1 tablespoon icing sugar, for dusting

Instructions

1. Preheat the oven to 180 C. Grease and line two 20 cm round cake tins with baking paper.
2. In a large bowl, beat the butter and caster sugar together until pale, light, and fluffy.
3. Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a spoonful of flour.
4. Fold in the self-raising flour and baking powder, then add the milk and vanilla extract. Mix gently until just combined.
5. Divide the batter evenly between the prepared tins and smooth the tops.
6. Bake for 22 to 25 minutes, or until the cakes are golden and a skewer inserted into the centre comes out clean.
7. Leave the cakes to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
8. Whip the double cream until soft peaks form.
9. Place one sponge layer on a serving plate and spread with raspberry jam, then top with the whipped cream.
10. Carefully place the second sponge layer on top and dust with icing sugar before serving.