Ingredients
Scale
- 200g (1 cup) unsalted butter, softened
- 200g (1 cup) caster sugar
- 4 large eggs
- 200g (1 1/2 cups) self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- 100g (1/3 cup) strawberry or raspberry jam
- 150ml (2/3 cup) double cream, whipped
- Icing sugar, for dusting
Instructions
- Preheat the oven to 180°C (160°C fan) and grease two 20cm round baking tins.
- Cream the butter and caster sugar together until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Sift in the self-raising flour, baking powder, and salt, then gently fold into the mixture.
- Stir in the vanilla extract until just combined.
- Divide the batter evenly between the prepared tins and level the tops.
- Bake for 20–25 minutes until golden and springy to the touch.
- Allow the cakes to cool completely on a wire rack.
- Spread the jam over one sponge layer, then add the whipped cream.
- Place the second sponge on top and dust with icing sugar before serving.
Notes
- Ensure all ingredients are at room temperature for best results.
- Avoid overmixing to keep the sponge light and airy.
- Use high-quality jam for a richer flavour.
- Let the sponge cool completely before adding the filling.
- Store in an airtight container and consume within 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 22 g
- Sodium: 140 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
Keywords: Victoria sponge cake, British sponge cake, classic Victoria sandwich, afternoon tea cake, fluffy sponge cake