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

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 classic 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.

Ingredients

servings

IngredientAmountUnit

unsalted butter150 gg

sugar150 gg

eggs3 eaea

cake flour150 gg

baking powder1 tsptsp

strawberry jam4 tbsptbsp

heavy cream200 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

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

Season

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

Prep

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

Step

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

Heat

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

Step

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Victoria Sponge Cake layers airy butter sponge with strawberry jam and whipped vanilla cream.
Finish cue: Spread 4 tablespoons strawberry jam over one fully cooled layer.
Avoid this: If the batter starts to look curdled, lower the speed and mix only until it looks smoother before adding the next egg.
Storage and reheating: Both layers must cool completely before assembly, as warm sponge melts the cream and causes the filling to slide.