Description
A Victoria Sponge Cake is a delightful dessert that holds a special place in British culinary history. Named after Queen Victoria, this cake is the epitome of a traditional afternoon tea treat. It’s simple yet incredibly delicious, characterized by a light and airy sponge filled with sweet buttercream and jam. Perfect for any occasion, whether it’s an afternoon gathering, birthday celebration, or simply a sweet treat with a cup of tea, the Victoria Sponge is as versatile as it is beloved.
Ingredients
For the sponge:
- 200g caster sugar
- 200g softened butter
- 4 large eggs (beaten)
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
For the filling:
- 100g softened butter
- 140g icing sugar (sifted)
- A drop of vanilla extract (optional)
- 170g strawberry or raspberry jam
To finish:
- Icing sugar for dusting
Instructions
- Preheat oven to 190°C (fan 170°C) or gas mark 5. Grease and line two 20cm sandwich tins.
- In a large bowl, beat together the sugar, butter, eggs, flour, baking powder, and milk until smooth and fluffy.
- Divide the batter evenly between the tins and smooth the tops.
- Bake for 20 minutes or until golden and springy to the touch.
- Cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
- For the filling, beat the butter until creamy, then gradually add icing sugar and vanilla.
- Spread buttercream on one sponge, then top with jam. Sandwich with the second sponge.
- Dust with icing sugar and serve. Best enjoyed fresh, but can be stored in an airtight container for up to 2 days.
Notes
This classic British treat is perfect for afternoon tea or special gatherings. You can personalize it by adding fresh berries, a dusting of powdered sugar, or even a layer of flavored jam. For an extra indulgent twist, try serving it with whipped cream or custard on the side
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: ~330
- Sugar: ~28 g
- Sodium: ~180 mg
- Fat: ~15 g
- Saturated Fat: ~9 g
- Unsaturated Fat: ~5 g
- Trans Fat: 0 g
- Carbohydrates: ~44 g
- Fiber: ~1 g
- Protein: ~5 g
- Cholesterol: Moderate
Keywords: Victoria Sponge Cake Recipe