Victoria Sponge
Prep time: 45 mins | Serves: 8
Ingredients:
200g unsalted butter, softened
200g caster sugar
4 medium eggs (approx. 220g without shells)
200g self-raising flour
5g baking powder
2g sea salt
5g vanilla extract
30g whole milk
For the Filling:
150g strawberry jam
200g double cream
20g icing sugar
2g vanilla extract
To Finish:
10g icing sugar (for dusting)
Method:
Preheat your oven to 180°C (fan 160°C). Grease and line two 20cm round cake tins with baking parchment.
Place the softened butter and caster sugar into a large bowl. Cream together using an electric whisk (or wooden spoon) for 3–4 minutes until pale, light and fluffy. This step is key for a soft sponge.
Add the eggs one at a time, beating well after each addition. If the mixture begins to curdle, add a spoonful of the flour to bring it back together.
Sift in the self-raising flour, baking powder and sea salt. Gently fold into the mixture using a spatula, keeping as much air in the batter as possible.
Stir in the vanilla extract and milk until just combined. The mixture should be smooth and softly dropping.
Divide the batter evenly between the prepared tins and level the tops gently.
Bake for 20–25 minutes until golden, well risen and springy to the touch. A skewer inserted into the centre should come out clean.
Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack and cool completely.
Whip the double cream with the icing sugar and vanilla until soft peaks form.
Once the cakes are fully cooled, spread the strawberry jam evenly over one sponge. Spoon or pipe the whipped cream on top.
Place the second sponge on top and dust generously with icing sugar.
Taste and adjust next time if needed — a little more jam for sweetness, or keep it traditional with jam only and no cream.
Storage:
Store in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 2 days if filled with cream. Bring to room temperature before serving for best texture.
