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Classic British Victoria Sponge Cake

Light, buttery sponge sandwiched with jam and cream — the quintessential British teatime cake, made the traditional equal-weights way.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Equipment Method

Ingredients
  

  • 200 g unsalted butter softened
  • 200 g caster sugar ​
  • 4 ​ large eggs ​
  • 200 g self-raising flour ​
  • 1 tsp baking powder ​
  • 2 tbsp milk ​
  • 1 tsp vanilla extract optional
  • 4 tbsp raspberry or strawberry jam ​
  • 150 ml double cream lightly whipped (or buttercream)
  • ​ Icing sugar for dusting

Equipment

  • 2 × 20cm round cake tins ​

Method
 

  1. Preheat the oven to 170C (fan) or 180C (conventional). Grease and line two 20cm round cake tins.
  2. Beat butter and sugar together until pale, fluffy, and light.
  3. Beat eggs lightly, then add gradually to the mixture. Add 1 tbsp of flour if it looks curdled.
  4. Sift flour and baking powder, then fold gently using a spatula.
  5. Add milk to create a soft dropping consistency.
  6. Divide mixture between tins, level the tops, and bake for 20-25 minutes until golden and springy.
  7. Allow cakes to cool. Spread jam on one sponge, whipped cream on the other, and sandwich together.
  8. Dust with icing sugar and serve with tea.