Traditional Victoria Sponge
This is a cake defined by its crumb and its simplicity. There is no heavy frosting here, only a layer of fruit preserves and whipped cream sandwiched between two sponges that should feel light enough to bounce back when pressed.
Temperature is your primary ingredient.
Ensure your butter and eggs are at room temperature before you begin. If the butter is cold, it won't trap air; if it is melted, the cake will be dense.
- 2 x 8-inch round cake tins
- Electric hand mixer or stand mixer
- Large mixing bowl
- Rubber spatula
- Wire cooling rack
What goes in.
- 225gunsalted butter, softened
- 225gcaster sugar
- 225gself-raising flour, sifted
- 4large eggs
- 1 tspvanilla extract
- 150graspberry or strawberry preserves
- 150mldouble cream, whipped
Air is volume
Beat the butter and sugar together for at least five minutes until the mixture turns from yellow to a pale, off-white cream. This is where your sponge gets its lift.
The method.
Prep the tins
Preheat your oven to 180°C. Grease your tins and line the bases with parchment paper.
Cream
Beat butter and sugar until pale and fluffy. Add the vanilla.
Emulsify
Add eggs one at a time, beating well after each. If it looks like it might curdle, add a tablespoon of your weighed flour.
Fold
Add the remaining flour. Use a large metal spoon or spatula to fold it in gently. Stop the moment no streaks of white remain.
Bake
Divide the batter between the tins. Bake for 20 to 25 minutes. They are done when they spring back to the touch and the edges are golden brown.
Assemble
Cool completely on a wire rack. Spread jam on one base, top with whipped cream, and place the second sponge on top.
Other turns to take.
Classic Dusting
Skip the cream if you want to keep the cake for a day or two; simply dust the top with icing sugar.
Lemon Zest
Add the zest of one lemon to the butter and sugar for a brighter finish.
When it doesn't go to plan.
Don't open the oven door for the first 15 minutes, or the center will sink.
Sifting the flour twice ensures the lightest possible crumb.
Use a skewer to test the center; it should come out clean.
The ones that keep coming up.
Why did my cake sink in the middle?
Usually, this means the oven temperature dropped when you opened the door too early, or the cake was under-baked.
Can I use margarine?
Butter provides the structure and the flavor. Margarine contains more water and will result in a greasy, less stable cake.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe