Classic Victoria Sponge Cake
Traditional dish · British
A quintessential British cake, perfect for afternoon tea. Two light and airy sponge layers are sandwiched together with raspberry jam and whipped cream, then dusted with powdered sugar.
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Ingredients
- Unsalted butter, softened225g
- Caster sugar225g
- Eggs, free-range4 large
- Self-raising flour225g
- Milk2 tbsp
- Raspberry jam150g
- Double cream300ml
- Powdered sugar, for dusting2 tbsp
- Salt1 pinch
Steps
- 1
Preheat oven to 180°C (160°C fan/350°F/Gas Mark 4). Grease and line two 20cm (8in) sandwich tins.
- 2
Cream the butter and caster sugar together until pale and fluffy.
- 3
Beat in the eggs one at a time, adding a tablespoon of the flour if the mixture starts to curdle.
- 4
Fold in the remaining self-raising flour and the milk.
- 5
Divide the batter evenly between the prepared tins and level the surface.
- 6
Bake for 20-25 minutes, or until golden brown and a skewer inserted into the centre comes out clean.
- 7
Leave to cool in the tins for 5 minutes before turning out onto a wire rack to cool completely.
- 8
Whip the double cream until it holds soft peaks.
- 9
Spread the raspberry jam onto one sponge layer, then top with the whipped cream.
- 10
Place the second sponge layer on top and dust generously with powdered sugar.
