Victoria Sponge Recipe – Light and Fluffy Perfection

Few desserts capture the charm and elegance of British baking like the Victoria Sponge cake. With its light, fluffy layers of sponge sandwiched together with strawberry jam and cloud-like whipped cream, the Victoria Sponge isn’t just a cake—it’s a tradition. Whether you’re preparing a showstopper for a tea party or satisfying your home baking cravings, mastering this classic recipe is an absolute must.

We’ll guide you step-by-step through the ingredients, equipment, and process to ensure your Victoria Sponge comes out flawless every time. Plus, keep reading for tips, variations, and serving suggestions to elevate your baking game even further. Let’s get started!

Ingredients for the Perfect Victoria Sponge

Here’s what you’ll need to create this quintessential dessert. It’s all about simple, quality ingredients that deliver big on flavor.

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For the Sponge:

• 1 cup (225g) unsalted butter, softened
• 1 cup (225g) caster sugar (superfine sugar)
• 4 large eggs, at room temperature
• 1 tsp vanilla extract
• 1¾ cups (225g) self-raising flour, sifted
• 2 tsp baking powder
• 2–3 tbsp milk (if needed for consistency)

For the Filling:

• ½ cup (150g) strawberry jam (or your favorite fruit preserve)
• 1 cup (250ml) heavy whipping cream
• 1 tbsp icing sugar (confectioners’ sugar)

For Decorating:

• Powdered sugar for a light dusting

Pro Tip: Use high-quality butter and eggs—your sponge will taste noticeably richer and fresher.

Essential Equipment You’ll Need

Having the right tools makes all the difference in baking! Don’t worry—it’s a simple lineup you probably already have in your kitchen.

• 2 x 8-inch round cake pans (with removable bases, if possible)
• Electric mixer (or a trusty hand whisk)
• Sifter for the flour
• Spatula for folding batter
• Offset spatula or butter knife for spreading jam and filling
• Wire rack for cooling

Step-by-Step Instructions for a Flawless Victoria Sponge

Baking a Victoria Sponge may seem complex, but breaking it down into simple steps makes the process approachable and fun. Here’s how to achieve that classic, airy sponge every time.

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and line the bases of your 8-inch round cake pans with parchment paper. This step ensures your sponge comes out perfectly intact.

Step 2: Cream Butter and Sugar

Using an electric mixer, beat the softened butter and caster sugar together until the mixture is pale, light, and fluffy. This can take about 4–5 minutes.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. If the mixture begins to curdle, add a tablespoon of flour to bring it back together.

Step 4: Fold in the Dry Ingredients

Sift the self-raising flour and baking powder over the wet mixture. Gently fold the flour in with a spatula to maintain the airiness of your batter. Add a little milk if the batter feels too stiff; it should drop slowly from a spoon when lifted.

Step 5: Divide and Bake

Divide the batter evenly between the two cake pans, smoothing the tops with a spatula. Bake for 20–25 minutes, or until the sponges are golden and spring back when touched. You can also test by inserting a skewer—it should come out clean.

Step 6: Cool Completely

Allow the cakes to cool in their pans for 5 minutes, then transfer them onto a wire rack to cool completely. Never try assembling your sponge before it’s completely cool—you don’t want the filling to melt!

Step 7: Assemble Your Sponge Cake

Spread a generous layer of strawberry jam evenly over one of the sponges. Whip the heavy cream with the icing sugar until soft peaks form, then spread it over the jam. Place the second sponge on top, pressing down gently.

Step 8: Finish with a Dusting of Sugar

Lightly dust the top of the cake with powdered sugar for that final, classic touch.

Tips and Tricks for the Perfect Victoria Sponge

• Temperature is Key: Ensure your butter and eggs are at room temperature for smooth blending and even baking.
• Don’t Overmix: Overmixing the batter can deflate it, leading to a denser sponge. Gentle folding is all you need!
• Even Layers: Weigh out your batter to ensure each pan gets an equal amount for evenly layered sponges.
• Fresh Ingredients: Always opt for fresh cream and jam to amplify the flavor of your filling.

Variations to Make it Your Own

While the classic Victoria Sponge sticks to tradition, there’s no harm in adding your personal twist!

• Fruit Filling: Swap strawberry jam for raspberry, blackberry, or even lemon curd for a tangy twist.
• Chocolate Lovers: Add 2 tbsp of cocoa powder to the batter for a chocolate Victoria Sponge.
• Nutty Flair: Add a handful of crushed hazelnuts or almonds to the batter for added crunch.
• Citrus Zing: Incorporate orange or lemon zest into the sponge for a fresh, zesty flavor.

Serving Suggestions

Whether you’re serving this at a fancy tea party or enjoying a quiet afternoon treat, here are some fun ideas:

• Pair with freshly brewed black tea for an authentic British experience.
• Add fresh berries on the side for a burst of color and flavor.
• Serve with a dollop of whipped cream for extra indulgence!

Bake Joy into Every Slice

There’s something magical about creating a Victoria Sponge from scratch. It’s not just the satisfaction of a perfectly baked cake but the joy it brings to those you share it with. Whether you’re a seasoned baker or a complete beginner, this is a recipe that will never go out of style.

If you loved this recipe, check out our other easy sponge cake recipes or visit our classic British desserts archive to keep the baking fun going! Don’t forget to snap a photo of your Victoria Sponge and tag us on Instagram. We can’t wait to see your gorgeous bakes!

Happy baking!

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