Dessert: United Kingdom – Traditional English Victoria Sponge Cake

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 15 min

Cook 25 min

Additional 20 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (225 g) unsalted butter, softened
1 cup (200 g) caster (superfine) sugar
4 large eggs
2 cups (240 g) self-raising flour (or all-purpose flour + 2 tsp (10 ml) baking powder)
1 / 4 tsp (1.25 ml) salt
1 tsp (5 ml) vanilla extract
1 / 2 cup (160 g) raspberry or strawberry jam
1 cup (240 ml) double cream (heavy cream), whipped or whipped cream/buttercream for filling
Icing sugar for dusting to taste

Show original ingredient measurements

1 cup (225 g) unsalted butter, softened
1 cup (200 g) caster (superfine) sugar
4 large eggs
2 cups (240 g) self-raising flour (or all-purpose flour + 2 tsp baking powder)
1 / 4 tsp salt
1 tsp vanilla extract
1 / 2 cup (160 g) raspberry or strawberry jam
1 cup (240 ml) double cream (heavy cream), whipped or whipped cream/buttercream for filling
Icing sugar for dusting to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake tins.  
2. Cream butter and caster sugar until pale and fluffy.  
3. Beat in eggs one at a time with a little flour if the mixture looks like it will curdle; add vanilla.  
4. Fold in remaining flour and salt gently until just combined.  
5. Divide batter evenly between tins and smooth tops.  
6. Bake 18–25 minutes until golden and a skewer comes out clean.  
7. Cool in tins 5 minutes, then turn onto a rack to cool completely.  
8. Spread one sponge with jam and whipped cream (or buttercream), sandwich with the other sponge, and dust the top with icing sugar.

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake tins.  
2. Cream butter and caster sugar until pale and fluffy.  
3. Beat in eggs one at a time with a little flour if the mixture looks like it will curdle; add vanilla.  
4. Fold in remaining flour and salt gently until just combined.  
5. Divide batter evenly between tins and smooth tops.  
6. Bake 18–25 minutes until golden and a skewer comes out clean.  
7. Cool in tins 5 minutes, then turn onto a rack to cool completely.  
8. Spread one sponge with jam and whipped cream (or buttercream), sandwich with the other sponge, and dust the top with icing sugar.