Recepieplanning
British
Victoria Sponge Cake Dessert
45 min total20 prep25 cook8 servings380 cal
MediumVegetarianClassicContains glutenContains dairyContains egg
Light sandwich sponge filled with strawberry jam and whipped cream, dusted with sugar. The classic British afternoon-tea cake.
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Ingredients
8servings
dairy
- 1 cupunsalted butter
- 4eggs
- 1 cupheavy cream
pantry
- 1 cupcaster sugar
- 1 cupself-rising flour
- 1 tspbaking powder
- 0.5 cupstrawberry jam
- 1 tspvanilla extract
- 2 tbsppowdered sugar
Steps
- Preheat oven to 350°F (175°C). Grease and line two 8-inch sandwich tins.
- Cream butter and caster sugar until pale and fluffy.
- Beat in eggs one at a time with vanilla.
- Sift flour and baking powder over and fold gently.
- Divide between tins and bake 20–25 minutes until springy.
- Cool in tins 5 minutes, then on racks completely.
- Whip cream to soft peaks.
- Spread jam on one sponge, then cream; top with the second sponge.
- Dust with powdered sugar.
- Slice and serve with tea.
Tips
- Weigh equal eggs, sugar, butter, and flour for reliability.
- Do not overbake or the sponge dries.
- Cool completely before filling.
- Dust with caster sugar for the traditional finish.
