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This light and fluffy Victoria Sponge Cake features tender, golden sponge layers filled with luscious strawberry jam and freshly whipped cream. It’s the perfect classic dessert for tea time or celebrations, offering a delightful balance of sweetness and airy texture in just 50 minutes.
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Cuisine: British
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 10
Why You’ll Love Making It
- Classic & Elegant – A staple of British baking, perfect for tea time or special occasions.
- Light & Fluffy Texture – The sponge is soft, airy, and buttery, making it incredibly satisfying.
- Beginner-Friendly – No complicated techniques required, making it ideal for new bakers.
- Customizable – Try different jams or fillings to suit your taste.
Ingredients
- 2 cups (240g) self-rising flour – Provides structure and helps the cake rise beautifully. If using King Arthur self-rising flour, omit the baking powder.
- ¼ teaspoon baking powder – Ensures a light and fluffy sponge (omit if using King Arthur self-rising flour).
- ¼ teaspoon salt – Enhances the flavor and balances the sweetness.
- 1 cup (227g) unsalted butter, softened – Adds moisture and richness to the cake. Room temperature butter blends more easily, creating a smoother batter.
- 1 cup + 2 tablespoons (225g) granulated sugar – Gives the sponge its sweetness and helps create a tender crumb.
- 4 large eggs, room temperature – Incorporates air into the batter, making the cake light and airy. Cold eggs can cause the batter to curdle, so let them sit at room temperature for 30 minutes before using.
- 1 tablespoon whole milk – Adds extra moisture to the batter, ensuring a soft texture.
- 2 teaspoons vanilla extract, divided – Provides a warm, aromatic flavor in both the cake and whipped cream.
- ½ cup (120ml) heavy cream – Whips into a light, fluffy filling for a creamy contrast to the sponge.
- 1 tablespoon confectioners’ sugar, plus more for dusting – Sweetens the whipped cream and adds a delicate finish to the cake.
- ⅓ cup (80ml/110g) strawberry jam – The traditional filling, offering a sweet, fruity layer.
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Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter and line the bottoms with parchment paper. This prevents sticking and ensures easy cake removal.
Step 2: Prepare the Dry Ingredients
In a medium bowl, sift together the self-rising flour, baking powder, and salt to evenly combine. If using King Arthur self-rising flour, omit the baking powder.
Step 3: Cream the Butter & Sugar
In a large mixing bowl or stand mixer with the paddle attachment, beat the butter and sugar together on medium-high speed for 2–3 minutes until light, creamy, and pale in color. This step incorporates air into the batter, making the cake fluffy.
Step 4: Add the Eggs & Liquid Ingredients
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing. Add the milk and 1½ teaspoons of vanilla extract, then mix until just combined. Overmixing can make the sponge dense, so mix only until incorporated.
Step 5: Incorporate the Dry Ingredients
With the mixer on low speed, gradually add the flour mixture, mixing just until no dry flour remains. The batter should be smooth and thick but not overmixed, as excessive mixing can make the cake tough.
Step 6: Divide & Bake
Evenly divide the batter between the prepared cake pans. Smooth the tops with a spatula to ensure even baking. Place in the preheated oven and bake for 25–30 minutes, or until the cakes are golden brown, spring back when lightly pressed in the center, and begin to pull away from the edges.
Step 7: Cool the Cakes
Let the cakes cool in the pans on a wire rack for 10 minutes. Run a knife around the edges to loosen, then carefully remove the cakes from the pans and peel off the parchment paper. Let them cool completely before assembling to prevent melting the whipped cream.
Step 8: Prepare the Whipped Cream
In a medium mixing bowl, beat the heavy cream, confectioners’ sugar, and remaining ½ teaspoon of vanilla extract on medium speed for 2–3 minutes, until soft peaks form. The cream should hold its shape but still be light and airy. Be careful not to overwhip, or it will become grainy.
Step 9: Assemble the Cake
Place one cake layer on a serving plate. Spread an even layer of strawberry jam over the top. Follow with the whipped cream, spreading it evenly to the edges. Gently place the second cake layer on top, pressing lightly to secure it.
Step 10: Serve & Enjoy
Dust the top with confectioners’ sugar for a classic finish. Slice and serve immediately while the cake is fresh and airy.
FAQs
Can I use a different jam flavor?
Yes! While strawberry is traditional, raspberry, apricot, or even blackcurrant jam works beautifully. Opt for high-quality jam with real fruit for the best flavor.
How can I prevent my cake from being too dense?
Ensure all ingredients are at room temperature before mixing. Overmixing the batter after adding flour can also lead to a dense texture—mix just until combined.
