Sponges and Bases
Authentic British Victoria Sponge Cake Recipe
A masterpiece of British baking, this Victoria Sponge features two light-as-air sponges sandwiched together with luscious raspberry jam and a cloud-like vanilla buttercream. It is the gold standard for any traditional afternoon tea or garden celebration.
- Prep
- 20 min
- Cook
- 25 min
- Serves
- 12
- Level
- Intermediate
- Per serving
- 448 kcal
Method
Preheat your oven to 180°C (160°C fan/gas mark 4). Grease and line two 20cm (8 inch) round sandwich tins with baking parchment.
In a large bowl or stand mixer, cream the softened butter and caster sugar together for at least 5 minutes until the mixture is pale, light, and doubled in volume.
Beat the eggs in a separate bowl and add them to the creamed mixture a little at a time, whisking thoroughly after each addition to maintain the emulsion.
Sift the self-raising flour and baking powder into the bowl. Using a large metal spoon, gently fold the flour into the wet ingredients using a figure-of-eight motion until no streaks remain.
Stir in the milk gently to loosen the batter to a 'dropping consistency'—it should fall off a spoon with a slight tap.
Divide the batter equally between the two tins and smooth the surfaces with a palette knife.
Bake in the center of the oven for 20-25 minutes until golden brown and the cakes spring back when lightly pressed.
Leave the sponges to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
Prepare the buttercream by beating 100g of additional butter with the icing sugar and vanilla until very smooth and white.
Spread the jam on the bottom of one sponge and the buttercream on the bottom of the other. Sandwich them together and finish with a dusting of caster sugar.
Notes
Ensure all ingredients, especially eggs and butter, are at room temperature to prevent the batter from curdling.
Fold the flour gently; over-mixing at this stage will knock out the air and result in a heavy, dense sponge.
Do not open the oven door before 20 minutes have passed, as the temperature drop can cause the sponges to sink.
Use a high-quality seedless raspberry jam for a cleaner, more professional appearance and texture.
