Victoria Sponge
Quintessential British tea-time cake, two buttery golden sponges sandwiched with raspberry jam and softly whipped cream, dusted with caster sugar.
British
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 180°C (350°F). Grease one 15cm round sandwich tin and line base with parchment (or use two 10cm tins if available). Beat 50g softened butter and 50g caster sugar with electric mixer 3 minutes until pale and fluffy. Beat in 1 egg, adding 1 tbsp flour with it. Beat in 0.25 tsp vanilla. Sift in remaining 50g flour, 0.125 tsp baking powder, and pinch of salt. Fold gently with spatula until just combined, then fold in 0.5 tbsp milk.
Bake
Divide batter between prepared tins (or pour into single 15cm tin and bake slightly longer) and level tops. Bake at 180°C for 20–23 minutes until deep golden, springy to touch, and a skewer comes out clean. Cool in tin 5 minutes, then turn out onto a rack and cool completely, about 45 minutes.
Build
While sponges cool completely, whip 50ml chilled double cream with 0.75 tsp icing sugar to soft billowy peaks, stopping just before firm peaks form.
Assemble and plate
Place one sponge on a serving plate flat-side up. Spread 37g raspberry jam generously to edges, then pile whipped cream on top. Sandwich with second sponge flat-side down. Dust top with 0.25 tsp caster sugar and slice into 2 wedges to serve.
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