Here’s a full, classic recipe for a Victoria Sponge and Cream Cake – light, fluffy sponge layers sandwiched with whipped cream and jam. This traditional British cake is simple but delicious.
Classic Victoria Sponge and Cream Cake Recipe
Serves: 8-10
Prep Time: 20 mins
Cook Time: 20-25 mins
Difficulty: Easy
Ingredients
For the Sponge:
200g (1 cup) unsalted butter, softened
200g (1 cup) caster sugar (or granulated sugar)
4 large eggs
200g (1⅓ cups) self-raising flour
1 tsp baking powder (optional, for extra lift)
1 tsp vanilla extract (optional)
2 tbsp milk (if needed for consistency)
For the Filling:
150ml (⅔ cup) double cream (heavy cream), chilled
1–2 tbsp icing sugar (to sweeten cream)
100–150g (3.5–5 oz) raspberry or strawberry jam
Fresh strawberries or raspberries (optional)
To Finish:
Icing sugar, for dusting
Method
1. Preheat and Prepare
Preheat oven to 180°C (160°C fan) / 350°F / Gas 4.
Grease and line two 20cm (8-inch) round cake tins.
2. Make the Sponge
Cream the butter and sugar together until pale and fluffy.
Beat in the eggs one at a time, mixing well after each.
Add vanilla extract if using.
Gently fold in the self-raising flour (and baking powder if using).
Add a splash of milk if the batter feels too stiff – it should drop easily from a spoon.
3. Bake
Divide the batter evenly between the two tins.
Smooth the tops and bake for 20–25 minutes, or until golden and springy.
Cool in tins for 5–10 mins, then turn out onto a wire rack to cool completely.
4. Prepare the Filling
Whip the double cream with icing sugar until it holds soft peaks.
Spread jam over the base of one sponge.
Top with the whipped cream and fresh fruit (if using).
5. Assemble and Serve
Place the second sponge on top.
Dust with icing sugar before serving.
Tips:
Use room temperature ingredients for better mixing.
Don’t overwhip the cream — it should be soft and smooth.
You can swap jam for lemon curd or use clotted cream instead of whipped cream for a richer taste.
