Classic Victoria Sponge with Raspberry Jam
A pillowy two-layer sponge sandwiched with raspberry jam and whipped cream, finished with a dusting of caster sugar—the queen of English afternoon-tea cakes.
Named after Queen Victoria (who is said to have enjoyed a slice with her afternoon tea), the Victoria sponge is the most British cake there is. Two layers of golden, butter-rich sponge, sandwiched with good raspberry jam and softly whipped cream, dusted with caster sugar. No icing, no decoration, no fuss.
The technique is the classic creaming method: butter and sugar beaten until pale and fluffy, eggs added one at a time, flour folded gently. Equal weights of butter, sugar, flour, and eggs is the traditional ratio—weigh the eggs first if you want to be precise.
Two 20 cm sandwich tins give the right proportions. Bake the layers in the middle of the oven and don't open the door until they've been in at least 18 minutes. They're done when they spring back lightly when pressed and a skewer comes out clean.
Use the best raspberry jam you can find—seedless if you prefer—and softly whipped (not stiff) double cream. Sandwich them generously, dust the top with caster sugar through a small sieve, and serve in thick slices with a freshly brewed pot of English Afternoon tea.
Ingredients
- 225g unsalted butter, softened (plus extra for tins)
- 225g caster sugar
- 4 large eggs (about 225g without shells), at room temperature
- 225g self-rising flour (or 225g plain + 2 tsp baking powder)
- 1/2 tsp baking powder (extra, for lift)
- 1 tsp vanilla extract
- 1–2 tbsp whole milk (if needed for consistency)
- 150g good raspberry jam
- 200 ml double cream (heavy cream)
- 1 tbsp icing sugar (for the cream)
- Caster sugar, for dusting
How to make it
- 1Preheat oven to 180°C (350°F). Grease two 20 cm round sandwich tins and line bases with parchment.
- 2In a large bowl, beat butter and caster sugar with an electric mixer for 4–5 minutes until very pale and fluffy.
- 3Beat in eggs one at a time, adding a tablespoon of the flour with each to prevent curdling. Stir in vanilla.
- 4Sift remaining flour and baking powder over the batter and fold in gently with a spatula until just combined. Stir in a tablespoon of milk if the batter feels too stiff—it should drop reluctantly from the spatula.
- 5Divide evenly between the two tins, smoothing the tops. Bake 22–25 minutes until golden and springy, and a skewer comes out clean.
- 6Cool in tins 5 minutes, then turn out onto a rack and peel off the parchment. Cool completely.
- 7Whip the double cream with icing sugar to soft peaks—do not over-whip.
- 8Place one sponge on a plate (best-looking side down). Spread raspberry jam evenly to the edges, then spread the cream over the jam. Top with the second sponge (good side up). Dust generously with caster sugar.
- 9Slice and serve with a pot of English Afternoon. Best eaten the day it's made.
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