The Food Gene
Classic Victoria Sponge
Two light, buttery sponges sandwiched with jam and whipped cream.
- Prep
- 20 mins
- Cook
- 25 mins
- Serves
- 10
- Level
- Beginner
Ingredients
Sponge
- 200 g very soft butter
- 200 g caster sugar
- 4 eggs, at room temperature
- 200 g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
Filling
- 4 tbsp raspberry jam
- 150 ml double cream, whipped to soft peaks
- 1 tbsp icing sugar, to dust
Method
- Get ready. Heat the oven to 180°C (160°C fan). Grease and line two 20 cm sandwich tins.
- Beat. Put all the sponge ingredients in a bowl and beat with an electric whisk for 2 minutes until smooth. (2:00)
- Bake. Divide between the tins and bake for 25 minutes, until golden, springy to the touch and a skewer comes out clean. (25:00)
- Cool. Cool for 5 minutes in the tins, then turn out onto a rack to cool completely. (5:00)
- Fill. Spread one sponge with jam and cream, top with the other and dust with icing sugar.
Chef’s 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.
Nutrition
| Nutrient | Per serving |
|---|---|
| Energy | 414 kcal 1,732 kJ |
| Fat | 25.8 g |
| of which saturates | 15.5 g |
| Carbohydrate | 40.4 g |
| of which sugars | 26.4 g |
| Fibre | 0.7 g |
| Protein | 4.9 g |
| Salt | 0.65 g |