Traditional Victoria Sponge Cake Recipe

Traditional Victoria Sponge Cake Recipe

This light and fluffy sponge cake is filled with sweetraspberry jam and whipped cream. It's perfectly paired with a cup of coffee ortea!

Course Dessert

Cuisine European

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 265kcal

Author Jenna Shaughnessy

Ingredients

Cake Batter

2 cups All Purpose Flour
1 cup Butter at room temperature
1 cup Extra Fine Sugar Put granulated sugar in a food processor/blender and just make it finer
1 ½ teaspoons Baking Powder
4 Eggs beaten
2 tablespoons Milk

Filling

Half Pint Whipping Cream
1 teaspoon Vanilla
Jar of good quality Raspberry Jam (or strawberry)
Confectioner's Sugar for dusting

US Customary - Metric

Instructions

For the cake

Preheat oven to 350°F. Grease two 8 inch cake pans and line with parchment paper.
In a large bowl, cream the butter and sugar together.
Slowly add the eggs and milk.
Gently fold in the dry ingredients until you form a smooth soft batter.
Divide the mixture between the prepared pans and smooth the top with back of spoon.
Bake for about 20 minutes until golden brown and the cake springs back when pressed.
Turn onto a cooling rack and allow to cool completely.;

Filling

Chill a large bowl.
In the chilled bowl, beat the cream and a drop of vanilla until soft peaks form.
Spread the jam over the base of both sponges. Smooth whipped cream over the jam. Sandwich the two cakes together.
Dust with confectioners sugar before serving.

Notes

If you don't own two cake pans, bake the mixture in one pan. You will need to adjust to cooking time close to 30 mins. Once the cake has cooled, slice it in two using a knife.

Nutrition