How to Make the Perfect Victoria Sponge Cake
British · Easy · 45 min · 10 servings
This beloved British classic is one of the most kid friendly recipes for introducing children to baking with its simple equal weight method. Kids love filling the soft vanilla layers with strawberry jam and whipped cream for a beautiful homemade treat.
Why this recipe works
This Victoria Sponge Cake recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 45 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 340 calories with 5g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 7 simple ingredients that you can find at any grocery store:
- 225 g self raising flour
- 225 g unsalted butter softened
- 225 g caster sugar
- 4 whole eggs
- 200 g strawberry jam
- 200 ml heavy whipping cream
- 2 tbsp powdered sugar for dusting
Step by step instructions
Step 1: Cream Butter and Sugar
Beat softened butter and caster sugar together in a large bowl using an electric mixer until the mixture is pale and very fluffy. This step is important and kids love watching the mixture transform and grow lighter in color.
Step 2: Add Eggs and Flour
Add eggs one at a time beating well after each addition to prevent curdling. Gently fold in the self raising flour with a large spoon until the batter is smooth and drops easily from the spoon.
Step 3: Bake the Layers
Divide the batter evenly between two greased 20cm round cake pans and smooth the tops. Bake at 180 degrees C for 25 minutes until golden and springy to the touch then cool completely on a wire rack.
Step 4: Fill and Assemble
Whip heavy cream with a tablespoon of powdered sugar until soft peaks form. Spread strawberry jam generously over the bottom sponge layer then add whipped cream on top. Place the second sponge on top and dust with powdered sugar.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- self raising flour → all purpose flour plus 2 teaspoons baking powder for the same rise
- strawberry jam → raspberry jam or lemon curd for a tangy twist that older kids enjoy
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not bringing butter and eggs to room temperature first which causes the batter to curdle and become lumpy
- Opening the oven door during baking which causes the sponge to sink in the middle
Nutrition facts
Per serving: 340 calories, 5g protein, 42g carbs, 17g fat, 1g fiber.
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