Victoria Sponge Cake (British Jam and Cream Layered Cake)
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Two plain sponges made from equal weights of butter, sugar and flour, with nothing between them but strawberry jam and whipped cream.
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It is named after Queen Victoria and is still a regular at British afternoon tea.
Ingredients
Instructions
- 1
Preheat the oven to 175C and line two 15 cm round pans with parchment.
Have the butter and eggs at room temperature so the batter creams smoothly and does not split when the eggs are added.
- 2
Beat 150 g unsalted butter with 150 g sugar on medium speed for 4 to 5 minutes.
Continue until the mixture looks paler, lighter, and slightly increased in volume, scraping the bowl so no dense butter remains.
- 3
Add the 3 eggs one at a time, beating well after each addition.
If the batter starts to look curdled, lower the speed and mix only until it looks smoother before adding the next egg.
- 4
Sift in 150 g cake flour with 1 teaspoon baking powder.
Fold with a spatula, scraping from the bottom, and stop as soon as no dry flour is visible to avoid a tough sponge.
- 5
Divide the batter evenly between the two pans and level the tops.
Bake for 22 to 25 minutes, until the centers spring back lightly and the edges pull away slightly, then cool completely before filling.
- 6
Spread 4 tablespoons strawberry jam over one fully cooled layer.
Whip 200 ml heavy cream to firm but spreadable peaks, spoon it over the jam, then place the second layer on top without pressing hard.
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