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. Or, preferably drop some rather large hints and get someone else to bake you the cake!
Classic Victoria Sponge Cake
Despite it’s name Victoria Sponge Cake is not a true sponge as it contains fat. A true sponge, as that seen in a Swiss roll sponge contains just eggs, sugar and flour.
I make lots of cakes and this is one of my all time favourites. 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. This recipe seems to be based on the very traditional Women’s Institute recipe which uses self raising flour and no extra baking powder. You will find many recipes include an additional teaspoon of baking powder. 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 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 a denser, chewier texture. The consistency should be light and delicate. Moist and not too sweet which is perfectly balanced with a 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. Here I’ve used just jam.
I found that by adding a little milk to the mix (a trick Nigella uses a lot in her baking), helps to loosen up the mix to give a better dropping consistency.
Now, I don’t admit this to everyone, but I did once eat a whole victoria sponge cake all by myself – in one sitting! Ok, it was a one of those smallish ones you get from Marks & Spencer’s in a box. I was heavily pregnant with my first child and had come back to England from China to give birth. 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 the past eight months.
I reckon, It’s due to that cake eating incident, my eldest daughter now loves cakes and baking so much.
What’s your favourite classic cake?
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Classic Victoria Sponge Cake
A light and airy Classic Victoria Sponge Cake, filled with strawberry jam and dusted with a sprinkling of icing sugar.
- 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
- 3-4 tbsp jam strawberry or raspberry
- 140 g icing sugar sieved
- 100 g butter softened
- 0.5 tsp Vanilla extract
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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.
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Pre-heat oven to 180C.
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Sift flour and salt together into a bowl and set aside.
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In another large mixing bowl, beat the butter to a cream, using a wooden spoon or electric whisk.
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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.
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Whisk until all the sugar is be mixed in until smooth and fluffy.
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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.
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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.
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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.
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Leave the cake tin the tins for a few minutes before turning out onto a wire rack.
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Let the cakes cool completely before adding the filling of your choice.
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Beat the butter until smooth and creamy, then gradually beat in the icing sugar.
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Then add in the vanilla extract.
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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.
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The cake will keep for a few days in an airtight container.
Wasn’t it two whole sponges? 😉
No it was definitely just 1 cake and it was small! 😉
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.
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!!
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.
Oh how wonderful, I love bakewell tart, keep meaning to make one.
Mmm I love Victoria Sponge and I can’t think of a better cake for Mother’s Day…such a classic!
Thank you Emily, isn’t’ it just.
Ah, so lovely to gain a bit more insight into a classic recipe – thankyou. Your bake looks perfect.
Thank you Jane. Glad the insights were helpful.
My husband’s favourite cake is classic Victoria sponge and this looks just perfect
Thank you Bintu. Hope you make him one soon 🙂
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!
Yes go ahead with the extra thick jam layer, it would be delicious. You can add cream or butter cream in there too.
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.
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 🙂
I made a victoria snadwich cake after my trip to London. I just loved eating those tea cakes in London. Yours look amazing.
I’m glad you got to sample some lovely British afternoon tea treats – thank you!
I’ve never made a Victoria sponge, although I’ve sampled many 🙂 I shall be trying yours out this weekend.
Hope you get time to try this bake Nicole. Enjoy!
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.
Oh I agree, yes. Easily done isn’t it, one slice just isn’t enough.
Haha oh what a gorgeous story about your daughter! And what a delicious cake to gorge on while waiting for her arrival. 🙂 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!
Thank you Laura. Hope you try it soon then you’ll realise why I ate a whole one! 🙂
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.
Thank you luci. It is yummy, hope you get to try it soon.
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 🙂
Thank you Brian. I was happy with texture of this one for sure. x
What a perfect dessert recipe for spring! Light, fresh and flavorful…can’t wait to give this a try! Xo
It is isn’t it Sarah, we enjoyed it so much. x
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.
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.
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
Thank you Veena – the addition of the extra milk helped it become more light and airy.
I LOVE that you ate a whole Victoria sponge cake in one sitting. You’re my kind of foodie! 🙂 This looks like a fantastic recipe. I’ve never made a Victoria sponge cake before and it sounds delicious!
It is Marlynn, I don’t eat a whole of just any cake. ha ha. 😉
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!
Warm with a scoop of ice cream sounds delicious. My favourite is warmed with custard !
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.
It’s a very simple British Classic cake Marisa, you must try it.
This is so pretty, I’ll have to try it. It’s my kind of cake, not too sweet 🙂 Pinning to my Cake & Cupcakes board to try!
Thank for pinning Jacqueline. I’m sure you’ll like it. 🙂
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.
You must correct that gap in your life real soon 🙂
Such a beautiful cake! Seeing the filling makes my mouth water.
Thank you Amy x
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 🙂 Eb x
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 😂
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 😉 This cake looks very delicious Gillian. I bet it goes perfectly with the afternoon cup of tea. Yum!
Hi Natalie, It’s also known as Victoria Sandwich in the UK. Queen Victoria apparently really liked this cake!!
Beautiful sponge, hon!
Thank you Britt. x
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.
Thank you Margot. Yes it’s a real comforting classic isn’t it.
This sounds amazing! I love a good sponge cake and I am totally going to make this recipe soon!! Delicious!
Thank you Kristine. Hope you enjoy it 🙂
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!
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 🙂
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 😉
Thank you Molly. I love simple cakes too.
Thank you Molly, and yes grabbing food from the screen, now wouldn’t that be a sell out app?!
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.
I agree it would be nice with whipped cream poured over
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!
Thank you Amy, yep me too, love the classics best of all.
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!
Thank you Fred, glad you like it 🙂