Quick answer: cream 1 cup of soft butter with 1 cup plus 2 tablespoons of sugar, beat in 4 eggs, fold in 1¾ cups of self-rising flour, and bake in two 8-inch pans at 350°F for 20-25 minutes. Sandwich with raspberry jam and 1 cup of cream whipped to soft peaks.
Ingredients (8-inch cake)
- 1 cup (225 g) unsalted butter, very soft
- 1 cup plus 2 tbsp (225 g) superfine or granulated sugar
- 4 large eggs, at room temperature
- 1¾ cups (225 g) self-rising flour (or all-purpose flour with 2½ tsp baking powder and ½ tsp salt)
- 1 tsp vanilla extract
- 1-2 tbsp milk, if needed
Filling
- ½ cup raspberry or strawberry jam
- 1 cup (240 ml) cold heavy cream
- 1 tbsp powdered sugar, plus more for dusting
How to make it
- Heat the oven to 350°F (175°C). Grease two 8-inch round pans and line the bases.
- Beat the butter and sugar until pale and fluffy, 3-4 minutes.
- Beat in the eggs one at a time, adding a spoonful of flour if the mixture looks curdled. Add the vanilla.
- Fold in the flour. The batter should drop easily from a spoon; add milk if it is stiff.
- Divide between the pans and bake for 20-25 minutes, until golden and springy.
- Cool in the pans for 5 minutes, then on a rack until completely cold.
- Spread one layer with jam. Whip the cream with the powdered sugar to soft peaks and spread it over the jam.
- Top with the second layer and dust with powdered sugar.
The cream
In Britain this is double cream; US heavy cream is the closest match. Whip it only to soft, billowy peaks (soft vs stiff peaks). If the cake has to stand for an afternoon, use stabilized whipped cream.
Variations
- Fresh berries: sliced strawberries on the jam.
- Lemon: lemon curd instead of jam, and zest in the batter.
- Richer: mascarpone cream or clotted cream.
- Cupcakes: bake as 12 cupcakes, split and fill.
Related cakes: strawberry shortcake, berry Chantilly cake and whipping cream cake.
Frequently asked questions
What is a Victoria sponge?
A classic British cake of two butter sponge layers sandwiched with jam and whipped cream or buttercream, dusted with sugar. It is named after Queen Victoria.
Is a Victoria sponge filled with cream or buttercream?
Both are traditional. Fresh whipped cream is lighter and is the popular choice at home; buttercream keeps longer at room temperature.
Jam first or cream first?
It is a matter of preference. Jam first gives a neater layer and keeps the cream from soaking into the sponge.
How long does a Victoria sponge with fresh cream keep?
Keep it chilled and eat it within 2 days. It is best on the day it is filled.
