Victoria Sponge Cake
PrintVictoria Sponge Cake
Delight in the classic Victoria Sponge Cake, a traditional English cake named after Queen Victoria. This light and fluffy sponge cake, filled with sweet strawberry jam and whipped cream, and dusted with powdered sugar, is perfect for afternoon tea or any special occasion.
- Total Time: 1 h
- Yield: 8 portions 1x
- Category: Medium
Ingredients
Units
Scale
- 200 g butter, softened
- 200 g caster sugar
- 4 eggs
- 200 g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 1 cup strawberry jam
- 1 cup heavy cream, whipped
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- Cream butter and sugar until light and fluffy. Beat in eggs one at a time.
- Fold in flour and baking powder, then stir in milk.
- Divide batter between the prepared pans and bake for 20-25 minutes until golden and a skewer inserted into the center comes out clean.
- Cool cakes on a wire rack. Spread jam over one cake, top with whipped cream, and sandwich with the other cake.
- Dust with powdered sugar and serve. Enjoy!
