Victoria sponge cake
This classic Victoria sponge cake is filled with raspberry jam and dusted with caster/icing sugar to finish.
The Victoria sponge cake is made extra indulgent by whipping up some fluffy Swiss meringue buttercream for the filling and topping.
The name Victoria sponge cake as opposed to just sponge cake comes from the fact baking powder is used and that was invented in the 1843, in the Victorian period where it became very popular.
The use of baking powder allowed the Victoria sponge cake to rise more and was invented by Alfred Bird, an Englishman involved in food manufacturing. His surname is famously given to a popular brand of custard powder which he also invented. The addition of baking powder also allowed for the cake to include more fat (in the form of butter), therefore creating a richer cake.
When it comes to decoration, top the buttercream icing with some fresh strawberries.
- Prep Time:
- Cook Time:
- Total Time:
- Servings: 12
- Course: Dessert
- Cuisine: British
Ingredients
- 175 g unsalted butter (at room temperature)
- 175 g golden caster sugar
- 1 tsp vanilla extract
- 3 eggs
- 175 g self-raising flour
- 1 tsp baking powder
- Swiss meringue buttercream
- 4 tbsp strawberry/raspberry jam
Optional Ingredients
- a handful of fresh strawberries (hulled and halved)
Instructions
- Preheat the oven to 180°C/350F/Gas Mark 5. Grease two 18cm/7in sandwich tins with extra butter, and base-line each with baking paper.
- Cream the butter and sugar together until light and fluffy (Either by hand or using an electric mixer).
- Add the vanilla extract and beat in the eggs one at a time until creamy and well combined. Sift the flour and baking powder into the mix, and fold everything together gently using a spatula or metal spoon.
- Divide the mixture between the prepared tins and smooth the tops. Bake in the preheated oven for 18-20 minutes until they are well risen and spring back when lightly pressed.
- Leave to cool in the tins for 5 minutes, then turn out on a wire rack and peel away the paper. Leave to cool completely.
- Spread half the Swiss meringue buttercream on one of the cakes and spread the strawberry/raspberry jam on top of the buttercream. Place the other cake on top before spreading the remaining buttercream on top of the second cake.
- Decorate with the strawberries to complete your Victoria sponge cake.
FAQ
How should I store a Victoria sponge cake to keep it fresh?
Store your sponge cake in an airtight container at room temperature for up to 2 days. If it has fresh cream, keep it in the fridge and bring it to room temperature before serving.
Can I freeze Victoria sponge cake?
Yes, freeze the sponge layers without filling by wrapping them in plastic wrap and then in foil. Thaw at room temperature before adding fillings.
What’s the difference between a Victoria sponge and other sponge cakes?
A Victoria sponge is traditionally made with equal parts butter, sugar, eggs, and flour, producing a light, airy texture perfect for layering.
Can I make Victoria sponge without eggs?
Yes, you can substitute eggs with ¼ cup of applesauce or a commercial egg replacer per egg. This will slightly change the texture, but it will still be soft and light.
What fillings work best for Victoria sponge cake?
Classic jam is always a winner, but you can also try fillings like orange cream for a twist.
How do I know when my sponge cake is baked?
The sponge should spring back when lightly pressed, and a skewer inserted into the centre should come out clean. Start checking a few minutes before the suggested baking time ends.
