Victoria Sponge Cake

Tags: #cakes #classic #british Serving: 10 slices Total time: 1 hour 50 minutes

A classic British sandwich sponge of equal parts butter, sugar, eggs, and flour, layered with raspberry jam and softly whipped cream.

Ingredients

Sponge:

• 200g unsalted butter, softened
• 200g caster sugar
• 200g eggs (about 4 large), room temperature
• 200g self-raising flour
• 2g fine salt
• 15ml whole milk, room temperature
• 5ml vanilla extract

Filling and finish:

• 200g raspberry jam
• 250ml double cream, chilled
• 30g icing sugar, divided

Steps

1. Preheat the oven to 180°C.
2. Grease two 20cm round sandwich tins with butter.
3. Line the tin bases with baking paper.
4. Place the butter in a large mixing bowl.
5. Add the caster sugar to the bowl.
6. Beat the butter and sugar on medium-high until pale and fluffy, 3–5 minutes.
7. Scrape down the bowl and beater.
8. Whisk the eggs, milk, and vanilla in a jug until smooth.
9. Add one-third of the egg mixture to the bowl.
10. Beat until fully incorporated.
11. Add another third of the egg mixture.
12. Beat until fully incorporated.
13. Add the remaining egg mixture.
14. Beat until fully incorporated.
15. Sift the self-raising flour and salt together.
16. Add the sifted dry ingredients to the bowl.
17. Fold gently with a spatula until no dry streaks remain.
18. Divide the batter evenly between the tins.
19. Level the surfaces with an offset spatula.
20. Bake until golden and the centers spring back, 20–22 minutes.
21. Cool the cakes in the tins for 10 minutes.
22. Turn the cakes out onto a wire rack.
23. Peel away the baking paper.
24. Cool the cakes completely, 45–60 minutes.
25. Whip the double cream with 20g icing sugar to soft-medium peaks.
26. Place one sponge, top side up, on a serving plate.
27. Spread the raspberry jam over the sponge.
28. Spoon or pipe the whipped cream over the jam.
29. Set the second sponge on top.
30. Dust the top with the remaining 10g icing sugar.