Classic Victoria Sponge

Two light, buttery sponges sandwiched with jam and whipped cream.

The Food Gene · https://thefoodgene.com/recipe/classic-victoria-sponge/

Prep
20 mins
Cook
25 mins
Yield
Serves 10
Level
Easy

Ingredients

Sponge

  • 200 g soft butter
  • 200 g caster sugar
  • 4 eggs
  • 200 g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp milk

Filling

  • 4 tbsp raspberry jam
  • 150 ml double cream, whipped
  • 1 tbsp icing sugar, to dust

Method

  1. Get ready. Heat the oven to 180°C (160°C fan). Grease and line two 20 cm sandwich tins.
  2. Beat. Put all the sponge ingredients in a bowl and beat for 2 minutes until smooth.
  3. Bake. Divide between the tins and bake for 25 minutes until golden and springy.
  4. Cool. Cool for 5 minutes in the tins, then turn out onto a rack to cool completely.
  5. Fill. Spread one sponge with jam and cream, top with the other and dust with icing sugar.

Chef tip

Do not open the oven door for the first 20 minutes, or the sponges may sink.

Storage

Keep in the fridge once filled and eat within 2 days.

Swap it

Use lemon curd and fresh berries instead of jam.