Classic Victoria Sponge Cake with Jam and Cream

Is There Anything More Quintessentially British Than a Perfect Victoria Sponge?

Few desserts capture the essence of afternoon tea quite like the classic victoria sponge, victoria sandwich, sponge cake recipe. This timeless treat, named after Queen Victoria who was known to enjoy a slice with her afternoon tea, combines light, airy sponge layers with sweet jam and pillowy cream. Today, I’m sharing my perfected Victoria Sponge recipe that balances traditional techniques with modern simplicity.

Ingredients

For the sponge:

• 225g (1 cup) unsalted butter, softened
• 225g (1 cup) caster sugar
• 4 large eggs, room temperature
• 225g (1¾ cups) self-raising flour
• 1 tsp vanilla extract
• 2 tbsp milk

For the filling:

• 150ml (⅔ cup) heavy whipping cream
• 1 tbsp powdered sugar
• ½ tsp vanilla extract
• 6-8 tbsp strawberry or raspberry jam
• Fresh berries for garnish (optional)
• Powdered sugar for dusting

Substitution tip: No self-raising flour? Use all-purpose flour with 2 tsp baking powder and ¼ tsp salt.

Timing

• Prep time: 20 minutes
• Baking time: 25 minutes
• Assembly time: 10 minutes
• Total time: 55 minutes

This Victoria Sponge recipe saves about 15 minutes compared to traditional methods that call for separately whisking egg whites.