Victoria Sponge Cake is a royal delicacy made with easy and simple spongecake buttery cake sandwiched with a thick layer of homemade strawberry jam recipe and whipped cream. The texture of the cake is soft, light, pillowy and super tender. The cake layers are easy to bake. Serve this cake in afternoon tea or any other time of the day. This cake is a British class and was Queen Victoria's favorite for a reason.
When it comes to baking cakes, I like easy, simple and tasty cakes and that's why this classic Victoria Sponge Cake recipe with homemade strawberry jam is an all-time favorite just like my Ghee Cake, Southern Pecan Praline Cake, Dark Chocolate Bundt Cake and Blueberry Cake with Lemon Glaze.
Why This Recipe Works?
- It is a British Classic.
- It was Queen Victoria's favorite recipe.
- It is super easy to bake.
- You need a few pantry-staple ingredients to bake this.
- You need one hour to bake this cake.
- The crumb of the cake is light and tender.
- It is a classic recipe and a favorite tea time cake of all times.
- Serve it at any gathering or any special occasions.
Table of Contents
Classic British Classic
Queen Victoria loved this cake and that is why it is also called the Victoria Sandwich Cake or ‘Vicky Sandwich Cake’. This cake was invented back in the 18th century and the Queen used to take a slice every day with her evening tea at 4 pm.
This British classic cake, also called Vicky Sponge, is basically two layers of sponge cake easy to put it together. The layer between the two cakes is traditionally filled by strawberry jam or raspberry jam. However, you can also add a thick layer of whipped heavy cream. I prefer using strawberry jam and cream layer for extra flavor in the cake.
Technically, this cake is a sponge cake but very similar to the American pound cake but the leavening agent makes it much lighter. The ingredients are similar in weight just like pound cake. The cake has a tender texture that melts in the mouth but the structure is sturdy enough that holds it together.
Traditionally, the cake calls for equal weight of eggs, sugar, flour and butter. I have tried to keep the recipe close to the original. I changed the sugar quantity and used less sugar as I don’t like very sweet cakes.
This cake is also referred to as a "sandwich cake" as it has two layers with a thick jam and cream in between.
Ingredients
Pro Tip # 1 - Room Temperature Ingredients
Always use room temperature ingredients (unless otherwise specified) for baking. Ingredients such as butter, eggs and other dairy ingredients like milk, sour cream, yogurt form an emulsion by trapping air inside the batter. The trapped air expands in the oven resulting in perfect baked treats.
Victoria Sponge Cakes:
- All-purpose flour: provides structure to the sponge cakes.
- Baking powder + Baking soda: leavening agents to lift this cake.
- Salt: balances the sugar and enhances the overall flavor.
- Unsalted butter: the fat content in this recipe.
- Eggs: use large eggs. They are the binding agent of this bake and helps with tender crumb.
- Castor sugar: for sweetness.
- Vanilla extract: for aroma.
- Milk: helps with the moistness of this cake.
Cake Filling:
- Strawberry jam: for a thick layer between the two sponge cakes.
- Heavy whipping cream or double cream: form soft peaks and add a layer on one bottom layer of the cake and place the second layer on the top.
- Powdered sugar to sprinkle on top of the cake.
Pro Tip # 2 - Digital Scale
Use a digital scale to measure all-purpose flour and other dry ingredients. To measure with cup, fluff up the all-purpose flour container using a spoon, then scoop out the flour with spoon into the measuring cup. Never scoop out of the container. It may result in more flour than required resulting in dense bakes.
Instructions
- Preheat the oven at 350 F. Spray two 8-inch round cake pans with baking spray and line the bottoms with parchment paper. Set aside.
- In a medium bowl, sift together flour, baking powder, baking soda and salt together. Whisk and set aside.
- In a large mixing bowl, using an electric mixer, cream the butter until it is creamy. Add in castor sugar and vanilla and mix until the butter turns pale in color, light and fluffy for about 4 – 6 minutes.
- Add eggs, one by one, and beat well after each incorporation.
- Mix in the dry ingredients into the wet ingredients. Add milk as well and beat until combined.
- Distribute the batter in equal amount about 440 g in each prepared pan.
- Bake the cakes for about 20 – 22 minutes and check with a wooden skewer or cake tester inserted in the center of the cake comes out clean with a few crumbs.
- Remove the pans from the oven and place it on the wire racks for 20 minutes. Once the cakes are cooled, lift them out of the pans and place them on the wire racks.
- Place one cake on the cake plate and spread strawberry jam on it. If you like, you can add whipped cream as well. Place the other cake on top and dust it with powdered sugar.
Variations
Fresh Berries: Serve this cake with fresh berries of your choice such as fresh strawberries, blueberries or raspberries.
Fresh fruit: You can serve this Victoria Sponge recipe with a choice of your fruit as well such as mango etc.
Substitutions
Self Raising Flour: This classic Victoria Sponge Cake recipe is made with all-purpose flour and leavening agents. But you can replace it in 1:1 ratio of self-raising or self-rising flour. In case you are using self-raising flour leave the baking soda, baking powder and salt out.
Expert Tips
Do not Overmix: the cake batter as over-mixing or over-beating will activate the gluten strands in the flour and it will result in a tough, dense and hard cake.
Cool the Cake: Place the cake on the wire rack and let the cakes cool completely before adding the jam and whipped cream on the bottom cake layer. Adding the jam and whipped cream on hot cakes will make it melt.
Frequently Asked Questions
Let's dig into these two different methods to make cakes. Creaming method, as the name explains, is a method in which ingredients are added one after another, creaming at each addition so that all the ingredients are incorporated well. In the all-in-one method, again as the term explains, all ingredients are added in a large bowl and mixed. I prefer and recommend the creaming method which helps to incorporate air and lightness to the batter. However, you may use the all-in-one method as well. It’s your choice.
How To Store
- Store the cake in an air-tight container on the counter for up to two days.
- Store the cake in the fridge for up to four days.
- Freeze the sponge cakes (without filling) for up to three months.
- Defrost the cake properly (preferably overnight in the fridge) before serving it. Add the strawberry and whipped cream layer before serving.
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Related
Recipe
Victoria Sponge Cake
Equipment
- 2 8-inch round baking pans
- Rubber spatulas
- Mixing cups and spoons.
- Electric Mixer
- Parchment paper.
Ingredients
Victoria Sponge:
- 1 ¾ cup all-purpose flour (220 g)
- 2 teaspoon baking powder (10 g)
- ½ teaspoon baking soda (5 g)
- ½ teaspoon salt
- 1 cup unsalted butter (8 oz/225 g) room temperature
- 4 eggs room temperature
- 1 cup castor sugar (200 g)
- 1 teaspoon vanilla extract (5 ml)
- 2 teaspoon milk (20 ml)
Cake Filling:
- ¼ cup strawberry jam (75 g)
- ¾ cup heavy whipping cream (180 ml)
- 2 tablespoon powdered sugar to sprinkle
Instructions
Victoria Sponge Cakes:
- Preheat the oven at 350 F. Spray two 8-inch round cake pans with baking spray and line the bottoms with parchment paper. Set aside.
- In a medium bowl, sift together flour, baking powder, baking soda and salt together. Whisk and set aside.
- In a large mixing bowl, using an electric mixer, cream the butter until it is creamy. Add in castor sugar and vanilla and mix until the butter turns pale in color, light and fluffy for about 4 – 6 minutes.
- Add eggs, one by one, and beat well after each incorporation.
- Mix in the dry ingredients into the wet ingredients. Add milk as well and beat until combined.
- Distribute the batter in equal amount about 440 g in each prepared pan.
- Bake the cakes for about 20 – 22 minutes and check with a wooden skewer or cake tester inserted in the center of the cake comes out clean with a few crumbs.
- Remove the pans from the oven and place it on the wire racks for 20 minutes. Once the cakes are cooled, lift them out of the pans and place them on the wire racks.
- Place one cake on the cake plate and spread strawberry jam on it. If you like, you can add whipped cream as well. Place the other cake on top and dust it with powdered sugar.
Madeeha Anwar
Thank you.