Dessert

Victoria Sponge

Name: Victoria Sponge
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 225g unsalted butter, softened; 225g caster sugar; 4 large eggs, room temperature; 225g self-raising flour; 2 tsp baking powder; 2 tbsp whole milk; 1 tsp vanilla extract; pinch of salt; 200ml heavy cream, cold; 3 tbsp icing sugar, plus more for dusting; 150g raspberry jam

Two tender, buttery sponge cakes filled with raspberry jam and softly whipped cream, dusted with icing sugar. This is the definitive teatime cake: light, not too sweet, and achievable in any home kitchen.

493calper serving 8gprotein 66gcarbs 35gfat 20min prep 25min cook 8serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Victoria Sponge — common questions

Can I make this the day before?

Yes. Bake the sponges, cool completely, wrap separately in cling film, and store at room temperature. Assemble with jam and cream no more than 2 hours before serving, or the sponges will absorb moisture and become soggy.

Can I freeze it?

Freeze the plain baked sponges (unfilled) for up to 3 months wrapped in cling film and foil. Thaw at room temperature for 2 hours before filling and serving.

What's the most common mistake?

Overmixing the batter after adding flour, which develops gluten and produces a dense, tough cake. Fold gently until no flour streaks remain, then stop immediately.

Can I use oil instead of butter?

Not successfully—butter is essential for the flavour and crumb structure. Self-raising flour also needs the lift from butter's creaming action.

What if I don't have self-raising flour?

Mix 225g plain flour with 2 tsp baking powder and ½ tsp salt, then sift together before folding in.

Can I use a different jam?

Yes; raspberry is traditional, but strawberry, apricot, or blackcurrant all work beautifully. Choose one with visible fruit, not a smooth preserve, for texture.