5 from 16 votes
Classic Victoria Sponge Cake on stand slice and book
Classic Victoria Sponge Cake
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

A light and airy Classic Victoria Sponge Cake, filled with strawberry jam and dusted with a sprinkling of icing sugar.

Course: cakes
Cuisine: British
Servings: 12
Calories: 419 kcal
Author: Gillian Thompson
Ingredients
  • 175 g self-raising flour
  • 1 tsp salt a pinch
  • 175 g unsalted butter cut into small pieces and softened
  • 175 g sugar castor
  • 3 eggs at room temperature, weighing about 175g total. If your egg weight is less than 175g use 2 x 18cm sandwich tins rather than 20cm
  • 1 tsp vanilla extract
  • 2-3 tbsp milk
  • 1 -2 tbsp icing sugar or caster sugar to sprinkle on top
For the Filling:
  • 3-4 tbsp jam strawberry or raspberry
Butter Cream Filling (optional):
  • 140 g icing sugar sieved
  • 100 g butter softened
  • 0.5 tsp Vanilla extract
Instructions
  1. You will need 2 x 20cm sandwich tins or a 23cm round tin, lightly greased and lined with baking parchment. If your egg weight is less than 175g use 2 x 18cm sandwich tins rather than 20cm.
  2. Pre-heat oven to 180C.
  3. Sift flour and salt together into a bowl and set aside.
  4. In another large mixing bowl, beat the butter to a cream, using a wooden spoon or electric whisk.
  5. Add the castor sugar to the creamed butter mixture and continue to beat until the mixture is very light and creamy. This will take about 5 to 10 minutes depending on whether you're using hand or electric whisk.
  6. Whisk until all the sugar is be mixed in until smooth and fluffy.
  7. Once the mixture is light and fluffy, add an egg and 1 tbsp of the previously weighed out flour. Beat thoroughly before adding the next egg and next tbsp of flour. 

  8. Add in 1 tsp of vanilla extract with the last of the eggs and beat.  If you feel you need to loosen up your mixture add a couple of tablespoons of milk at this stage. 

  9. Distribute the mix evenly between the two sandwich tins. Spread out evenly with the back of the spoon or spatula and bake in the middle shelf of the oven for about 25 minutes or until the cake is lightly golden and springs back when gently pressed with a finger.

  10. Leave the cake tin the tins for a few minutes before turning out onto a wire rack.
  11. Let the cakes cool completely before adding the filling of your choice.
For the Buttercream Filling:
  1. Beat the butter until smooth and creamy, then gradually beat in the icing sugar.
  2. Then add in the vanilla extract.

  3. Spread one layer with the jam or lemon curd and the other layer with the buttercream, place both layers together to form a sandwich. Dust the top with icing or castor sugar.

  4. The cake will keep for a few days in an airtight container.