Quick Recipe Version (TL;DR)
Quick Ingredients
- 225 g unsalted butter, softened (about 1 cup)
- 225 g caster sugar (about 1 cup + 2 tbsp)
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 225 g self-raising flour (about 1 3/4 cups), sifted
- 1/4 tsp fine salt
- 1–2 tbsp whole milk
- 200 g strawberry jam (about 2/3 cup)
- 300 ml double cream or heavy cream (about 1 1/4 cups)
- 2 tbsp icing sugar
- 1–2 tbsp caster sugar, for dusting
Do This
- 1. Heat oven to 180°C/160°C fan (350°F). Grease and line two 20 cm/8-inch round cake tins.
- 2. Cream butter and caster sugar 3–4 minutes until very pale and fluffy; beat in vanilla.
- 3. Beat in eggs one at a time, adding 1 tbsp flour with the last two to prevent curdling.
- 4. Fold in sifted flour and salt; add milk to reach a soft dropping consistency.
- 5. Divide between tins; bake 22–25 minutes until golden and springy. Cool 10 minutes, then turn out to cool completely.
- 6. Whip cream with icing sugar to soft peaks. Spread jam on one cake, cream on top, cap with second cake, and dust with caster sugar.
Why You’ll Love This Recipe
- A true teatime classic: tender vanilla sponge with ruby strawberry jam and billowy cream.
- Simple, reliable method with everyday ingredients and clear timing cues.
- Light, delicate crumb thanks to proper creaming and gentle folding.
- Elegant enough for guests, easy enough for a relaxed weekend bake.
Grocery List
- Produce: Optional fresh strawberries for garnish
- Dairy: Unsalted butter, large eggs, whole milk, double cream (or heavy cream)
- Pantry: Self-raising flour, caster sugar, icing sugar, strawberry jam, vanilla extract, fine salt, baking parchment
Full Ingredients
For the Sponge Layers (two 20 cm/8-inch cakes)
- 225 g unsalted butter, softened to room temperature (about 1 cup)
- 225 g caster sugar (about 1 cup + 2 tbsp)
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 225 g self-raising flour, sifted (about 1 3/4 cups; weigh for best results)
- 1/4 tsp fine salt
- 1–2 tbsp whole milk, as needed for dropping consistency
For the Filling
- 200 g strawberry jam (about 2/3 cup), good quality
- 300 ml double cream or heavy cream (about 1 1/4 cups), cold
- 2 tbsp icing sugar (about 16 g)
- 1/2 tsp vanilla extract (optional)
To Finish
- 1–2 tbsp caster sugar, for dusting
- Optional: a few sliced fresh strawberries, for serving
Step-by-Step Instructions
Step 1: Prepare tins and preheat the oven
Preheat the oven to 180°C/160°C fan (350°F). Grease two 20 cm/8-inch round cake tins with butter and line the bases with baking parchment. Lightly grease the parchment and sides. Weigh your tins with batter later to divide evenly for perfectly level layers.
Step 2: Cream butter and sugar until very pale
In a stand mixer with the paddle (or with a hand mixer), beat the softened butter and caster sugar on medium-high for 3–4 minutes until the mixture is noticeably paler and fluffy. This step traps air and gives the sponge its light texture. Beat in the vanilla.
Step 3: Add eggs gradually
Beat in the eggs one at a time on medium speed, fully incorporating each addition before adding the next. If the mixture looks like it is starting to curdle, add a spoonful of the measured flour with the last two eggs—this helps keep the batter smooth. Do not worry if it is slightly split; the flour will help bring it together.
Step 4: Fold in flour and adjust consistency
Sift the self-raising flour and salt together. Using a large metal spoon or spatula, gently fold the dry ingredients into the batter until no dry patches remain. Add 1–2 tbsp milk until the batter drops from a spoon with a gentle tap (a soft dropping consistency). Avoid overmixing to preserve the airy structure.
Step 5: Portion and bake
Divide the batter evenly between the tins (use scales for accuracy) and level the tops. Bake for 22–25 minutes until golden, the cakes spring back when lightly pressed, and a skewer inserted into the center comes out clean or with a few moist crumbs. Resist opening the oven for the first 18 minutes.
Step 6: Cool completely and whip the cream
Cool in the tins for 10 minutes, then turn out onto a wire rack, peel off parchment, and cool completely (about 40 minutes). For the filling, whisk the cold double cream with icing sugar (and vanilla, if using) just to soft peaks—creamy and billowy, not stiff. Overwhipped cream can turn grainy.
Step 7: Assemble and finish
Place one sponge layer upside down on a serving plate so the flat side is on top. Stir the jam to loosen, then spread it evenly to the edges. Dollop on the whipped cream and gently spread to just shy of the edge. Top with the second sponge (right-side up). Dust generously with caster sugar. Slice with a serrated knife and serve. Optional: add a few sliced strawberries to the plate.
Pro Tips
- Measure by weight for accuracy. A classic Victoria sponge often uses equal weights of butter, sugar, eggs, and flour.
- Room-temperature ingredients whip and emulsify better, giving a lighter crumb.
- Look for dropping consistency: the batter should fall from a spoon with a gentle shake, not in clumps.
- Divide batter by weight so layers bake evenly and finish at the same time.
- Keep the cream at soft peaks for a plush, cloud-like filling that doesn’t squeeze out when slicing.
Variations
- Lemon Victoria: Add the finely grated zest of 1 large lemon to the batter; fill with lemon curd and whipped cream.
- Raspberry Twist: Swap strawberry jam for raspberry jam and fold a few crushed fresh raspberries into the cream.
- Buttercream Filling: For a longer-lasting cake, replace the whipped cream with vanilla buttercream (115 g butter + 200 g icing sugar + 1 tsp vanilla + 1–2 tbsp milk).
Storage & Make-Ahead
Best enjoyed the day it is assembled. Because it contains fresh cream, refrigerate leftovers in an airtight container for up to 24 hours. Bring slices to room temperature for 20–30 minutes before serving for the best texture. To make ahead, bake sponges up to 2 days in advance: wrap cooled layers tightly and store at room temperature, or freeze up to 2 months (thaw, still wrapped). Assemble with jam and freshly whipped cream just before serving. To slightly stabilize the cream for a few extra hours, whisk in 1 tablespoon mascarpone or use a teaspoon of gelatin bloomed and dissolved, cooled before adding.
Nutrition (per serving)
Approximate per slice (1/10 of cake): 560–570 kcal; 34 g fat; 55–60 g carbohydrates; 6 g protein; 0.7 g fiber; 0.6 g sodium. Values will vary with brands and exact portion sizes.
