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Cake

Victoria Sponge Cake

A light, even-crumbed British sandwich cake filled with raspberry jam and vanilla buttercream, using equal weights for dependable structure.

BakingCakeBritish classicVegetarian
Total time1 hour 45 minutes, including cooling and assembly
DifficultyModerate
Community ratingNew recipe
Per serving5.3g protein
Representative photograph for Victoria Sponge Cake
OK
Structure checkedAdaptive recipe data
Serves
10

Scaled live

Ingredients

10 slices

Sponge

  • 225 gunsalted butter, softened, plus extra for the tins
  • 225 gcaster sugar
  • 4large eggs, at room temperature (about 225g without shells)
  • 225 gself-raising flour
  • 1 tspbaking powder
  • 1/4 tspfine salt
  • 2 tbspwhole milk
  • 1 tspvanilla extract

Filling and finish

  • 100 gunsalted butter, softened
  • 180 gicing sugar, sifted
  • 1 tspvanilla extract
  • 1 tbspwhole milk
  • 150 gseedless raspberry jam
  • 1 tbspcaster or icing sugar, for dusting

Per serving

557 kcal5.3g protein72g carbs29g fat

Nutrition calculated from 14 of 14 ingredients

Approximately 465 kcal, 5g protein, 58g carbohydrate and 24g fat per slice.

Clear and checked

Method

  1. 01

    Heat the oven to 160°C fan

    3 min

    Heat the oven to 160°C fan. Grease the tins and line their bases with parchment. Weigh the empty mixing bowl if you want to divide the batter exactly.

  2. 02

    Beat the butter and caster sugar

    4 min

    Beat the butter and caster sugar for 4-5 minutes until very pale and fluffy, scraping the bowl twice.

  3. 03

    Beat the eggs together

    3 min

    Beat the eggs together. Add them in five or six additions, beating well after each and adding 1 tbsp of the flour if the mixture begins to curdle.

  4. 04

    Sift in the remaining flour

    3 min

    Sift in the remaining flour, baking powder and salt. Fold gently with a large spatula until only a few streaks remain, then fold in milk and vanilla. Stop as soon as smooth.

  5. 05

    Divide evenly between the tins

    24 min

    Divide evenly between the tins, level lightly and bake side by side for 22-25 minutes. The cakes are ready when golden, springing back at the centre and a skewer comes out clean.

  6. 06

    Cool in the tins

    10 min

    Cool in the tins for 10 minutes. Turn onto a wire rack, remove parchment and cool completely with the flat bases downward.

  7. 07

    For the buttercream

    2 min

    For the buttercream, beat the butter for 2 minutes. Add icing sugar in three additions on low speed, then vanilla and milk. Beat for 2-3 minutes until light.

  8. 08

    Put one sponge

    3 min

    Put one sponge, domed side down, on a plate. Spread over buttercream, leaving a 1cm rim, then spoon jam evenly on top. Add the second sponge domed side up and dust with sugar.

  9. 09

    Leave for 30 minutes before slicing so

    30 min

    Leave for 30 minutes before slicing so the filling settles. Store covered at cool room temperature for up to 2 days.

Equipment check

9 items required

  • Two 20cm round sandwich tins, ideally 4cm deep
  • Baking parchment
  • Digital scales
  • Electric hand mixer or stand mixer
  • Large mixing bowl
  • Spatula
  • Wire rack
  • Palette knife
  • Fine sieve

Dietary and allergen note: Vegetarian. Contains gluten, egg and dairy.

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Recipe diagnostics

Checked before you cook.

Structurally checked

Metric quantities and serving yield are explicit

Method includes timing and doneness cues

Nutrition is identified as a calculated estimate

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