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Classic Victoria Sponge Cake

March 22, 2017 By Gillian Thompson 67 Comments

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With Mother’s day just around the corner I can’t think of a better excuse to get into the kitchen and bake this Classic Victoria Sponge Cake. Β Or, preferably drop some rather large hints and get someone else to bake you the cake!

Β Classic Victoria Sponge CakeClassic Victoria Sponge Cake slice on stand with flowers

Despite it’s name Victoria Sponge Cake is not a true sponge as it contains fat. Β A true sponge, as that seen in a Swiss roll sponge contains just eggs, sugar and Β flour.

I make lots of cakes and this is one ofΒ Β my all time favourites. Β I never get bored of the pure simplicity of a Classic Victoria Sponge Cake. This recipe, taken from The River Cottage Handbook No.8, titled Cakes by Pam Corbin, is one of my favourite go to recipes for a Classic Victoria Sponge Cake. Β This recipe seems to be based onΒ the very traditional Women’s Institute recipe which uses self raising flour and no extra baking powder. Β You will find many recipes include an additional teaspoon ofΒ baking powder. Β As you can see this is entirely optional as your cake will rise just fine without the extra baking powder. However, if you would like a taller cake then by all means add a teaspoon.

Classic Victoria Sponge Cake from above wholeClassic Victoria Sponge Cake Mixing Method

However gratifyingly quick it may be using the all in one method, the gradual whisking in of ingredients should help produce you a much lighter and fluffier cake. The all in one method tends to produce aΒ denser, chewier texture. Β The consistency should be light and delicate.Β  Moist and not too sweet which is perfectly balanced with aΒ fruity jam such a strawberry or raspberry. Some choose to add whipped cream to the filling and others like a the more sweet & sickly buttercream. Β HereΒ I’ve used just jam.

I found that by adding a little milk to the mixΒ (a trick Nigella uses a lot in her baking), helps to loosen up the mix to give a better dropping consistency.

Classic Victoria Sponge Cake from above with flowers

Now, I don’t admit this to everyone, but I did once eatΒ a whole victoria sponge cake all by myself – in oneΒ sitting! Β Ok, it was a one of those smallish ones you get from Marks & Spencer’s in a box. Β  I wasΒ heavily pregnant with my first child and hadΒ come back to England from China to give birth. Β I spend five weeks in the UK before she was born and had an absolute feast satisfying all my food cravings that had been suppressed whilst enduring pregnancy in Beijing for theΒ past eight months.

I reckon, It’s due to that cake eating incident, my eldest daughter now loves cakes and baking so much. Β 
Classic Victoria Sponge Cake on stand slice and book

What’s your favourite classic cake?

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Have aΒ question or comment? Drop me a line below.

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P.S. Don’t forget you can follow me onΒ INSTAGRAMΒ  for behind the scenes action or PINTEREST for lots more recipe inspiration!

Classic Victoria Sponge Cake

Classic Victoria Sponge Cake Pin
Linking up with #CookBlogShare week 12 linkyΒ hosted byΒ Hijacked By TwinsΒ & Easy Peasy Foodie
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4.78 from 18 votes
Classic Victoria Sponge Cake on stand slice and book
Print
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.
Nutrition Facts
Classic Victoria Sponge Cake
Amount Per Serving
Calories 419 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Cholesterol 108mg36%
Sodium 327mg14%
Potassium 44mg1%
Carbohydrates 48g16%
Sugar 34g38%
Protein 4g8%
Vitamin A 760IU15%
Vitamin C 0.5mg1%
Calcium 18mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Biscuits and Bakes, Recipes Tagged With: Cake, Classic, jam, MothersDay, recipe, RiverCottage, Sandwich, sponge cake, Victoria Sponge, WI

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Comments

  1. Ellen says

    March 22, 2017 at 6:27 pm

    5 stars
    Wasn’t it two whole sponges? πŸ˜‰

    Reply
    • Gillian Thompson says

      March 23, 2017 at 10:07 am

      No it was definitely just 1 cake and it was small! πŸ˜‰

      Reply
  2. jacqui bellefontaine says

    March 22, 2017 at 11:47 pm

    Ive been meaning to do a Victoria Sandwich on my blog for months, but still havent’ done so. Its such a classic and I still think a good Victoria sandwich is hard to beat. Yours looks very good indeed although have to confess id do like a bit of buttercream in mine.

    Reply
    • Gillian Thompson says

      March 23, 2017 at 10:09 am

      It is isn’t it Jacqui. You know, I normally always add butter cream but this was my second cake in the week and I thought I’d best give it a miss!!

      Reply
  3. Gloria @ Homemade & Yummy says

    March 23, 2017 at 5:10 am

    5 stars
    My husband’s grandparents were from England. We do enjoy some of the wonderful British fare. Empire cookies, and bakewell tarts are at the top of his list. This cake would be a great addition to our treats.

    Reply
    • Gillian Thompson says

      March 23, 2017 at 10:10 am

      Oh how wonderful, I love bakewell tart, keep meaning to make one.

      Reply
  4. Emily says

    March 23, 2017 at 5:59 pm

    5 stars
    Mmm I love Victoria Sponge and I can’t think of a better cake for Mother’s Day…such a classic!

    Reply
    • Gillian Thompson says

      March 25, 2017 at 9:32 am

      Thank you Emily, isn’t’ it just.

      Reply
  5. jane @ littlesugarsnaps says

    March 23, 2017 at 6:14 pm

    5 stars
    Ah, so lovely to gain a bit more insight into a classic recipe – thankyou. Your bake looks perfect.

    Reply
    • Gillian Thompson says

      March 25, 2017 at 9:30 am

      Thank you Jane. Glad the insights were helpful.

      Reply
  6. Bintu - Recipes From A Pantry says

    March 23, 2017 at 6:17 pm

    5 stars
    My husband’s favourite cake is classic Victoria sponge and this looks just perfect

    Reply
    • Gillian Thompson says

      March 25, 2017 at 9:29 am

      Thank you Bintu. Hope you make him one soon πŸ™‚

      Reply
  7. Alyssa says

    March 23, 2017 at 7:40 pm

    I’ve never had a Victoria Spong Cake but my goodness this looks so simply delicious. I’d probably spread an extra thick layer of raspberry jam in mine!

    Reply
    • Gillian Thompson says

      March 25, 2017 at 9:28 am

      Yes go ahead with the extra thick jam layer, it would be delicious. You can add cream or butter cream in there too.

      Reply
  8. Tara says

    March 23, 2017 at 8:06 pm

    This cake is simply beautiful! I love the texture. I did something similar when I was pregnant with my son, only it was a pan of Tiramisu.

    Reply
    • Gillian Thompson says

      March 25, 2017 at 9:27 am

      Ha Ha Tara, I’m so glad i’m not the only one. I could have easily done it with Tiramisu too. We all have to give in to our weakness at some time or other and it may as well be when we are pregnant πŸ™‚

      Reply
  9. Aish Das-Padihari says

    March 24, 2017 at 5:07 am

    I made a victoria snadwich cake after my trip to London. I just loved eating those tea cakes in London. Yours look amazing.

    Reply
    • Gillian Thompson says

      March 25, 2017 at 9:20 am

      I’m glad you got to sample some lovely British afternoon tea treats – thank you!

      Reply
  10. Nicole says

    March 24, 2017 at 5:07 am

    5 stars
    I’ve never made a Victoria sponge, although I’ve sampled many πŸ™‚ I shall be trying yours out this weekend.

    Reply
    • Gillian Thompson says

      March 25, 2017 at 9:18 am

      Hope you get time to try this bake Nicole. Enjoy!

      Reply
  11. Janette@CulinaryGinger.com says

    March 24, 2017 at 11:10 am

    There’s nothing better than a nice slice and a cup of tea. I hadn’t made one in a while and I did the other day, I did almost eat it all myself so it is easy to do. This is a lovely cake.

    Reply
    • Gillian Thompson says

      March 25, 2017 at 9:17 am

      Oh I agree, yes. Easily done isn’t it, one slice just isn’t enough.

      Reply
  12. Laura | Wandercooks says

    March 24, 2017 at 11:49 am

    5 stars
    Haha oh what a gorgeous story about your daughter! And what a delicious cake to gorge on while waiting for her arrival. πŸ™‚ This cake sounds absolutely wonderful and I really appreciate all the little tips like slowly adding the ingredients vs the all in one method. Can’t wait to try!

    Reply
    • Gillian Thompson says

      March 25, 2017 at 9:16 am

      Thank you Laura. Hope you try it soon then you’ll realise why I ate a whole one! πŸ™‚

      Reply
  13. Luci's Morsels says

    March 24, 2017 at 12:33 pm

    5 stars
    Yum! I love the simplicity of this recipe. It looks like the perfect treat; not too sweet with a delicious jam filling. Delicious! Luci’s Morsels | fashion. food. frivolity.

    Reply
    • Gillian Thompson says

      March 25, 2017 at 9:15 am

      Thank you luci. It is yummy, hope you get to try it soon.

      Reply
  14. Brian Jones says

    March 24, 2017 at 2:24 pm

    5 stars
    Looks like you nailed that one perfectly, the texture looks amazing, I’m not much of a baker and am always in awe of those that are πŸ™‚

    Reply
    • Gillian Thompson says

      March 25, 2017 at 9:14 am

      Thank you Brian. I was happy with texture of this one for sure. x

      Reply
  15. Sarah says

    March 24, 2017 at 6:57 pm

    What a perfect dessert recipe for spring! Light, fresh and flavorful…can’t wait to give this a try! Xo

    Reply
    • Gillian Thompson says

      March 25, 2017 at 9:11 am

      It is isn’t it Sarah, we enjoyed it so much. x

      Reply
  16. Sarah James @ Tales From The Kitchen Shed says

    March 24, 2017 at 7:45 pm

    5 stars
    You can’t beat a classic Victoria Sandwich Cake and yours looks lovely and light Gillian. I like how you add a spoonful of flour with the eggs and like say it’s important weigh the eggs too.

    Reply
    • Gillian Thompson says

      March 25, 2017 at 9:11 am

      Thank you Sarah, just passing on tips that you pick up along the way. Not every recipe tell you and don’t you find it’s sometimes so important, especially in baking to get the right results.

      Reply
  17. Veena Azmanov says

    March 25, 2017 at 1:07 am

    5 stars
    My favorite cake as a kid use to be a Victoria sponge with strawberry jam. Love such classic Recipe!!! Yours looks light and airy. Saving for later

    Reply
    • Gillian Thompson says

      March 25, 2017 at 9:09 am

      Thank you Veena – the addition of the extra milk helped it become more light and airy.

      Reply
  18. Marlynn | UrbanBlissLife says

    March 25, 2017 at 1:13 am

    I LOVE that you ate a whole Victoria sponge cake in one sitting. You’re my kind of foodie! πŸ™‚ This looks like a fantastic recipe. I’ve never made a Victoria sponge cake before and it sounds delicious!

    Reply
    • Gillian Thompson says

      March 25, 2017 at 9:07 am

      It is Marlynn, I don’t eat a whole of just any cake. ha ha. πŸ˜‰

      Reply
  19. Mark S. says

    March 25, 2017 at 4:30 am

    5 stars
    I’m a big fan of Sponge Cake and I love your recipe for it. I often warm mine and put a scoop of vanilla ice cream on top. Delicious!

    Reply
    • Gillian Thompson says

      March 25, 2017 at 9:04 am

      Warm with a scoop of ice cream sounds delicious. My favourite is warmed with custard !

      Reply
  20. Marisa Franca @ All Our Way says

    March 25, 2017 at 4:43 am

    With Nigella you can’t go wrong. I’ve never seen this cake before. It is very pretty and it sounds and looks delicious. This is one for me try.

    Reply
    • Gillian Thompson says

      March 25, 2017 at 9:02 am

      It’s a very simple British Classic cake Marisa, you must try it.

      Reply
  21. Jacqueline Piper | PiperCooks.com says

    March 25, 2017 at 6:59 am

    5 stars
    This is so pretty, I’ll have to try it. It’s my kind of cake, not too sweet πŸ™‚ Pinning to my Cake & Cupcakes board to try!

    Reply
    • Gillian Thompson says

      March 25, 2017 at 9:00 am

      Thank for pinning Jacqueline. I’m sure you’ll like it. πŸ™‚

      Reply
  22. Stephanie@ApplesforCJ says

    March 25, 2017 at 7:08 am

    I’ve never had a Victoria Sponge cake but your pictures make it look really good. I like the jam filling in between the layers. Yummm.

    Reply
    • Gillian Thompson says

      March 25, 2017 at 8:59 am

      You must correct that gap in your life real soon πŸ™‚

      Reply
  23. Amy Katz from Veggies Save The Day says

    March 25, 2017 at 12:05 pm

    Such a beautiful cake! Seeing the filling makes my mouth water.

    Reply
    • Gillian Thompson says

      March 25, 2017 at 3:40 pm

      Thank you Amy x

      Reply
  24. Eb Gargano / easypeasyfoodie.com says

    March 26, 2017 at 12:03 am

    A lovely classic version – this is very similar to how I make mine. I am totally with you that the old fashioned method makes for a better cake – and if you are making an old school cake, it really ought to be an old school method, no? Your whole cake eating incident made me laugh. I remember doing something rather similar in 6th form at school. 3 of us went into the town and bought a large frozen Sarah Lee gateaux – and couldn’t wait till it had defrosted, so ate it semi-frozen with spoons! Admittedly it was 3 of us, but it was a very large cake! Thanks for linking up with #CookBlogShare πŸ™‚ Eb x

    Reply
    • Gillian Thompson says

      March 26, 2017 at 11:22 am

      Some things just don’t need messing with do they. Love your story about eating a half thawed cake – makes me feel a whole lot better πŸ˜‚

      Reply
  25. Natalie says

    March 26, 2017 at 4:46 am

    5 stars
    That’s one of my husbands’ favorite cake, but I didn’t know it’s called Victoria Sponge Cake. We call it a bit different here in Croatia – roughly translated “the batter cake”. Honestly, Victoria Sponge Cake sounds much fancier πŸ˜‰ This cake looks very delicious Gillian. I bet it goes perfectly with the afternoon cup of tea. Yum!

    Reply
    • Gillian Thompson says

      March 26, 2017 at 10:38 am

      Hi Natalie, It’s also known as Victoria Sandwich in the UK. Queen Victoria apparently really liked this cake!!

      Reply
  26. Britt @ Sweet Tea & Thyme says

    March 26, 2017 at 5:48 am

    Beautiful sponge, hon!

    Reply
    • Gillian Thompson says

      March 26, 2017 at 10:31 am

      Thank you Britt. x

      Reply
  27. Margot says

    March 26, 2017 at 7:17 am

    5 stars
    Oh, this cake looks sooo good! It would make great tea time treat for Mother’s Day or any other occasion. There is something very comforting about Victoria sponge cakes,.. so simple yet full of flavour.

    Reply
    • Gillian Thompson says

      March 26, 2017 at 10:33 am

      Thank you Margot. Yes it’s a real comforting classic isn’t it.

      Reply
  28. Kristine says

    March 27, 2017 at 7:02 am

    This sounds amazing! I love a good sponge cake and I am totally going to make this recipe soon!! Delicious!

    Reply
    • Gillian Thompson says

      March 27, 2017 at 9:58 am

      Thank you Kristine. Hope you enjoy it πŸ™‚

      Reply
  29. Byron Thomas says

    March 27, 2017 at 8:05 pm

    I’m in love with this cake! I’m not a huge fan of complicated, decorated cakes. I want to see the cake, not just a huge coating of deeply coloured icing. I’m making this cake immediately!

    Reply
    • Gillian Thompson says

      March 27, 2017 at 9:47 pm

      I hear what your saying Byron and I’m not big into cake decorating, but more keen on cake flavour and content. Enjoy the cake πŸ™‚

      Reply
  30. Molly Kumar says

    March 27, 2017 at 11:31 pm

    The cake looks gorgeous and a perfect treat for a Mother’s day celebration. I love sponge cakes because of their lightness and love to pair them with fruit jelly. Gorgeous pictures too, now if only I can grab a slice from the screen πŸ˜‰

    Reply
    • Gillian Thompson says

      March 28, 2017 at 10:56 am

      Thank you Molly. I love simple cakes too.

      Reply
    • Gillian Thompson says

      March 28, 2017 at 7:53 pm

      Thank you Molly, and yes grabbing food from the screen, now wouldn’t that be a sell out app?!

      Reply
  31. valmg @ From Val's Kitchen says

    March 28, 2017 at 1:27 am

    I haven’t had a sponge cake in a long time. I love the addition of the jam, and personally would put the whipped cream on the top.

    Reply
    • Gillian Thompson says

      March 28, 2017 at 7:46 pm

      I agree it would be nice with whipped cream poured over

      Reply
  32. Amy Nash says

    March 28, 2017 at 2:57 am

    What a lovely slice of dessert! I adore classic, simply flavors like jam in cake rather than gobs of overly sweet frosting! Looks like a great recipe!

    Reply
    • Gillian Thompson says

      March 28, 2017 at 6:47 pm

      Thank you Amy, yep me too, love the classics best of all.

      Reply
  33. Fred says

    March 28, 2017 at 11:23 am

    5 stars
    I hope this time my comment gets posted. I love the look of your cake, its really well designed! I’m sure its delish as well. Thanks for sharing!

    Reply
    • Gillian Thompson says

      March 28, 2017 at 11:53 am

      Thank you Fred, glad you like it πŸ™‚

      Reply

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Hello! Thank you for stopping by. I'm Gillian, a Lancashire born, Yorkshire bred mum of four, currently living in Hong Kong. An obsessive foodie with a serious affliction of wanderlust. I love travelling, cooking and baking, food photography and hiking in the nearby jungly hills with our dog, George. Read More…

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