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Traditional Victoria Sponge Cake with Cream

This light and soft Victoria sponge cake filled with strawberry jam and whipped cream is a delightful treat perfect for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: British
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup 1 cup (225 g) unsalted butter, softened Use unsalted butter that is soft but not melted.
  • 1 cup 1 cup (225 g) superfine sugar Caster sugar can be used as a substitute.
  • 4 large 4 large eggs Add one egg at a time to keep the batter smooth.
  • 1.75 cups 1 3/4 cups (225 g) self-rising flour Use an extra teaspoon of baking powder if the flour is older.
  • 2 teaspoons 2 teaspoons baking powder This aids in the rise of the sponge cake.
For the Filling and Topping
  • 6 tablespoons 6 tablespoons strawberry jam Can substitute with raspberry jam for a different flavor.
  • 1 cup 1 cup heavy cream Consider using stabilized whipped topping for longer-lasting filling.
  • 1.5 tablespoons 1 1/2 tablespoons powdered sugar, plus extra for dusting Use for sweetening whipped cream.
  • 1 teaspoon 1 teaspoon vanilla extract Almond extract can be used as a substitute but in a smaller quantity.

Method
 

Preparation
  1. Preheat the oven to 350°F (325°F for a convection oven) and prepare two 8-inch round pans by greasing and lining the bottoms with parchment paper.
  2. In a mixing bowl, beat the softened butter and superfine sugar together until pale and fluffy.
  3. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
  4. Sift in the self-rising flour and baking powder, gently folding them into the batter until just combined.
Baking
  1. Divide the batter evenly between the prepared pans and smooth the tops. Tap the pans lightly on the counter to release air bubbles.
  2. Bake for about 25 minutes, or until the cakes spring back when touched and pull slightly away from the sides of the pans.
  3. Cool the cakes in the pans for a few minutes, then turn them onto a rack to cool completely for about 1 hour.
Assembly
  1. Spread the strawberry jam over one layer of the cake.
  2. Whip the heavy cream with powdered sugar and vanilla until soft peaks form. Spread the whipped cream over the jam.
  3. Place the second cake layer on top and finish with a light dusting of powdered sugar.

Notes

Store the cake in the refrigerator for up to 2 days due to the fresh cream. If freezing, wrap cake layers without cream tightly in plastic wrap and foil for up to 3 months.