This easy Victoria sponge is a classic Victoria sponge cake recipe to master. The soft vanilla-infused sponge sandwiched together with a light buttercream and jam filling is a favourite for parties, birthdays and afternoon tea.
Once you’ve mastered this recipe, the baking world is your oyster! This mouth-watering Victoria sponge takes 30 mins to make, so you can have a delicious sponge cake ready in no time. This recipe serves 8 people, so you know you’ll have enough slices if you’ve got family or friends coming round to your house. This recipe is the perfect recipe for those who have never baked before and are looking for an easy beginners Victoria sponge recipe. If you have any leftovers of this delicious sponge cake with a simple jam filling store in an airtight container on the kitchen side or in a cake tin. If you fill your sponge with fresh cream, then remember to store in an airtight container in the fridge, so the cream doesn’t go off.
- 3 medium eggs
- 175g (6oz) butter, softened
- 175g (6oz) caster sugar
- 175g (6oz) self-raising flour
- 142ml carton double cream
- 4-6 level tablespoons raspberry jam
- caster sugar, for dredging
- 2 x 18cm (7in) round sandwich tins, greased and base lined with baking parchment
Tip all the ingredients into a bowl and beat until smooth. Divide mixture between the sandwich tins and level the surfaces.
Bake the cakes in the centre of a preheated oven – 180°C/350°F/Gas Mark 4 for 20-25 mins, or until the cakes have risen and are golden, and spring back when lightly pressed in the centre.
Remove the cakes from the oven and leave them to cool in the tins for 5-10 mins, then turn them out on to a wire rack and leave them to cool completely.
Spread the jam over the base of one of the cakes. Lightly whip the double cream and spread it over the base of the other cake. Sandwich the two cakes together. Dredge with caster sugar before serving.
The unfilled Victoria sponge cakes can be packed in freezer bags and frozen for up to 3 months. Allow to defrost before filling.
To get perfect measurements, weigh the eggs - and then use the same weight for each of the caster sugar, butter and flour.