Victoria Sponge Cake
A classic Victoria Sponge Cake made with soft butter, sugar, and raspberry jam, perfect for afternoon tea.
Equipment
- Mixing bowl
- Electric mixer
- spatula
- baking pans
Ingredients
Dry Ingredients
- 1 ¾ cup self-rising flour
- 1 teaspoon baking powder
Wet Ingredients
- 14 tablespoon unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla divided
- 1 cup heavy cream, cold
- 1 tablespoon confectioners’ sugar plus more for dusting
- ⅔ cup raspberry jam
Instructions
Baking Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round baking pans.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Sift together the flour and baking powder. Gradually add to the creamed mixture, mixing until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks.
- Once cooled, spread raspberry jam on one layer and top with the second layer.
- Whip the heavy cream and spread it over the top layer. Dust with powdered sugar before serving.
Notes
Best served fresh, can be stored in an airtight container for a few days.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 210mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 60mgIron: 1mg
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