Victoria Sponge Cake (British Jam and Cream Layered Cake)
Equal weights of butter and sugar are creamed together, then eggs and cake flour are added to produce two round sponge layers that are sandwiched with strawberry jam and whipped cream - the defining structure of this quintessential British cake. Named after Queen Victoria, the cake is deliberately simple in presentation: no elaborate frosting or tiered decoration, just a dusting of powdered sugar on top. Thorough creaming is essential to a light rise, and room-temperature eggs integrate into the batter without curdling. The jam provides a bright, tart contrast to the buttery sponge, while the whipped cream softens each bite with cool richness. Both layers must cool completely before assembly, as warm sponge melts the cream and causes the filling to slide. Refrigerated, the cake stays moist through the next day, and the jam and cream flavors deepen as they settle into the sponge overnight. It is the standard cake served at British afternoon teas and garden parties.
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Instructions
- 1
Preheat the oven to 175C and line two 15 cm round pans with parchment.
- 2
Cream butter and sugar until pale and fluffy.
- 3
Beat in eggs one at a time, then fold in sifted flour and baking powder.
- 4
Divide batter into pans, bake for 22-25 minutes, then cool completely.
- 5
Whip cream to medium peaks, spread jam and cream on one layer, then sandwich with the second layer.
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