Victoria Sponge Cake, also known as Victoria Sandwich Cake, is a simple dessert, perfect for tea time. This traditional British cake is known for its fluffy and pillowy texture achieved by a combination of airy, lemony sponge cake layers and a sweet, tangy filling of fresh whipped cream and tart raspberry jam. Whether enjoyed as a midday snack or as the centerpiece of a formal tea party, a slice of Victoria Sponge Cake is always a delightful treat.
Total Time
1hr
4.7
3 Ratings
Author: Tina Sawasdee at SideChef
Servings:
6
Ingredients
Sponge Cake
•
1 1/3
cups
Self-Rising Flour
•
1/2
tsp
Baking Powder
•
3/4
cup
Unsalted Butter
, room temperature
•
3
Large Eggs
, room temperature
•
3/4
cup
Granulated Sugar
•
1/2
tsp
Vanilla Extract
•
1
Lemon
, zested
•
2
Tbsp
Milk
Filling
•
1
cup
Cold
Heavy Cream
•
2
Tbsp
Powdered Confectioners Sugar
•
1/2
tsp
Vanilla Extract
•
1
Lemon
, zested
•
1
cup
Raspberry Jam
Garnishes
•
2/3
cup
Fresh Strawberries
(optional)
•
3/4
cup
Fresh Raspberries
(optional)
•
2
sprigs
Fresh Mint
(optional)
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
Line 2 cake pans with parchment paper.
3.
In a medium mixing bowl, whisk together
Self-Rising Flour (1 1/3 cups)
and
Baking Powder (1/2 tsp)
. Set aside.
4.
In a large mixing bowl, add
Unsalted Butter (3/4 cup)
and
Granulated Sugar (3/4 cup)
. Use a hand mixer over medium-high speed to beat until light and fluffy for about 2 minutes. Make sure to scrape the sides of the bowl.
5.
Add
Large Eggs (3)
one at a time. Beat on low speed until just combined. Then, add
Vanilla Extract (1/2 tsp)
and 1 tsp of
Lemon Zest (1)
. Beat on low speed until just combined.
6.
Sift the dry ingredients along with
Milk (2 Tbsp)
into the wet mixture. Beat on low speed until just combined. Make sure to scrape the sides of the bowl.
7.
Divide the batter evenly between 2 cake tins. Gently smooth the top with a spatula.
8.
Bake for 20-25 minutes or until the toothpick comes out clean when testing. Rotate the pan halfway through to get an even color.
9.
Remove from the oven and let it cool down slightly before removing it from the cake tin to the cooling rack. Cool the cake completely for about 10-15 minutes.
10.
Add
Heavy Cream (1 cup)
,
Powdered Confectioners Sugar (2 Tbsp)
,
Vanilla Extract (1/2 tsp)
, and 1/2 tsp of
Lemon Zest (1)
to a large bowl. Use a hand mixer over medium-high speed to whip until soft peaks form. Keep the whipped cream in the fridge until the cake is completely cooled.
11.
Lay the flat side of one cake up. Spread half of the
Raspberry Jam (1 cup)
on top, followed by the whipped cream, and dollop the remaining jam over. Place another sponge cake on the top, flat side up.
12.
Optionally, garnish with
Fresh Strawberries (2/3 cup)
,
Fresh Raspberries (3/4 cup)
, and
Fresh Mint (2 sprigs)
. Sprinkle powdered sugar on top. Slice and serve.
Author's Notes
Makes 6-8 servings.
Nutrition Per Serving
CALORIES
721
FAT
39.8 g
PROTEIN
7.1 g
CARBS
80.4 g
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
COOKIE POLICY
on our website.
ACCEPT
REJECT
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.
