Dessert: United Kingdom – Traditional English Victoria Sponge Cake

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 15 min

Cook 25 min

Additional 20 min

Total 1 hr

Ingredients

1 cup (225 g) unsalted butter, softened
1 cup (200 g) caster (superfine) sugar
4 large eggs
2 cups (240 g) self-raising flour (or all-purpose flour + 2 tsp baking powder)
1 / 4 tsp salt
1 tsp vanilla extract
1 / 2 cup (160 g) raspberry or strawberry jam
1 cup (240 ml) double cream (heavy cream), whipped or whipped cream/buttercream for filling
Icing sugar for dusting to taste

Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake tins.  
2. Cream butter and caster sugar until pale and fluffy.  
3. Beat in eggs one at a time with a little flour if the mixture looks like it will curdle; add vanilla.  
4. Fold in remaining flour and salt gently until just combined.  
5. Divide batter evenly between tins and smooth tops.  
6. Bake 18–25 minutes until golden and a skewer comes out clean.  
7. Cool in tins 5 minutes, then turn onto a rack to cool completely.  
8. Spread one sponge with jam and whipped cream (or buttercream), sandwich with the other sponge, and dust the top with icing sugar.