Victoria Sponge Cake

Name: Victoria Sponge Cake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Cuisine: British
Ingredients: 1 cup unsalted butter, softened; 1 cup caster sugar; 4 large eggs, beaten; 2 cups self-raising flour, sifted; 6 tbsp raspberry jam; 1 cup heavy cream, whipped; 2 tbsp powdered sugar

Two light, airy sponge cakes sandwiched together with sweet jam and cream. Finished with a delicate dusting of powdered sugar.

40 minMediumServes 8420 cal/serving

BritishDessertOvenVegetarianHalal-friendlyNut-FreeSoy-FreePork-FreeAlcohol-FreeLow-SodiumNightshade-Free

Ingredients

1 cup unsalted butter, softened
1 cup caster sugar
4 large eggs, beaten
2 cups self-raising flour, sifted
6 tbsp raspberry jam
1 cup heavy cream, whipped
2 tbsp powdered sugar

Instructions

1

Preheat oven to 375F (190C) and grease two 8-inch round cake pans.
2

Cream 1 cup softened unsalted butter and 1 cup caster sugar together in a large bowl until pale and fluffy.
3

Gradually add 4 beaten large eggs to the mixture, beating well after each addition.
4

Fold in 2 cups sifted self-raising flour gently until smooth.
5

Divide batter evenly between pans and bake for 20 minutes until golden and springy.
6

Cool completely, then spread 6 tbsp raspberry jam and 1 cup whipped heavy cream over one sponge layer.
7

Top with the second sponge layer and dust with 2 tbsp powdered sugar.

Questions

Can I make Victoria Sponge Cake dairy-free?

Yes. The dairy in this entry is 1 cup unsalted butter, softened, 1 cup heavy cream, whipped. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I make Victoria Sponge Cake gluten-free?

Yes. The gluten in this entry is 2 cups self-raising flour, sifted. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Victoria Sponge Cake keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Victoria Sponge Cake?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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