Classic Victoria Sponge
The all-in-one British teatime cake: jam, cream, done.
The Victoria sponge is a classic for a reason, and it's built on the easiest rule in baking: equal weights of butter, sugar, eggs and flour. Weigh your eggs first, then match the rest to them. Fill it with good jam and softly whipped cream.
👩🍳 Method
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1
Heat the oven to 180°C / 350°F. Butter two 8-inch (20 cm) round tins and line the bottoms with baking paper.
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2
Beat the soft butter and caster sugar until pale and fluffy, a good 3 to 4 minutes. This adds the air that makes the cake rise, so don't rush it.
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3
Add the eggs one at a time, beating well after each. If it starts to look split, stir in a spoonful of the flour to bring it back together.
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4
Sift the flour and baking powder on top, add the vanilla, and gently fold it in until just mixed.
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5
Split the batter evenly between the tins (weigh them if you want even layers) and smooth the tops. Bake for 22 to 27 minutes, until golden and springy, and just starting to pull away from the sides.
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6
Let them cool in the tins for 5 minutes, then turn out onto a rack. Once fully cold, spread jam on the bottom layer, add the whipped cream, and put the top on. Finish with a dusting of icing sugar.
💡 Baker's tips
- Have everything at room temperature. Cold eggs or butter will split the batter and dull the rise.
- Weigh your eggs in their shells, then use that same weight of butter, sugar and flour for a foolproof balance.
🔀 Make it your own
- Add the zest of a lemon and fill with lemon curd instead of jam.
- Fold 2 tablespoons of cocoa powder into the flour for a chocolate sponge.
📦 Storing & freezing
Best eaten the day it's filled. Un-filled sponges keep airtight for 2 days or freeze well.
❓ Frequently asked
What is the Victoria sponge ratio?
Equal weights of butter, sugar, eggs and self-rising flour, here 225 g of each. Weigh the eggs out of their shells and match the rest to them.
No self-rising flour?
Use the same weight of plain flour plus 2 teaspoons of baking powder per 225 g, well sifted through.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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