Victoria Sponge Cake

Name: Victoria Sponge Cake
Prep time: 45 min
Cook time: 22 min
Total time: 1 h 7 min
Cuisine: British
Ingredients: 225 g Butter, softened; 225 g Sugar; 4 Egg, room temperature; 225 g Flour, sifted; 2 tsp Baking powder; 2 tbsp Milk; 1 tsp Vanilla extract; ¼ tsp Salt; 150 g Raspberry jam, stirred until spreadable; 150 g Whipped cream, softly whipped

Victoria Sponge Cake · ready in 1 h 7 min · 8 servings · 566 kcal per serving · medium · 10 ingredients

A soft British teatime classic with buttery sponge, bright raspberry jam, and cool cream, best sliced fresh for a gentle crumb.

Prep: 45 min
Cook: 22 min
Total: 1 h 7 min
Serves: 8
kcal: 566
Difficulty: medium

British Desserts Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 8 servings

225 gButter, softened
225 gSugar
4Egg, room temperature
225 gFlour, sifted
2 tspBaking powder
2 tbspMilk
1 tspVanilla extract
¼ tspSalt
150 gRaspberry jam, stirred until spreadable
150 gWhipped cream, softly whipped

Equipment

oven, mixing bowl, sieve, spatula, 2 round cake tins, parchment, wire rack, knife, serving plate, pastry brush, electric mixer, tablespoon

Instructions

Mise en Place
Gather measured ingredients and set out 2 round cake tins, parchment, mixer, bowl, spatula, scale, sieve, rack, knife, and plate. · 8 min
What to look for: All ingredients are measured and tools are within reach.
Prepare Cake Tins
Heat the oven to 180°C / 350°F, grease 2 cake tins with butter, line the bases with parchment, and dust lightly with flour. · 7 min
What to look for: The tins are evenly greased and lined on the base.
Cream Butter Sugar
Cream the butter and sugar until pale, fluffy, and noticeably lighter, scraping the bowl once for an even mixture. · 5 min
What to look for: The mixture is pale ivory and soft with no dense streaks.
Beat Egg Mixture
Beat in the eggs 1 at a time with vanilla, adding 1 tbsp flour if the mixture looks curdled, until glossy and thick. · 6 min
What to look for: The batter looks glossy and lightly aerated.
Fold Flour Batter
Sift flour, baking powder, and salt over the batter, then fold gently with milk until no dry streaks remain and the batter drops softly. · 5 min
What to look for: The batter is smooth, thick, and falls slowly from the spatula.
Bake Sponge Cakes
Divide batter between tins, level the tops, and bake until risen, golden, and springy in the center. · 22 min
What to look for: The cakes are golden and pulling slightly from the tin edges.
Cool Cakes Fill
Cool cakes in tins for 10 minutes, turn onto a rack, then spread jam over 1 cake and spoon whipped cream on top. · 20 min
What to look for: The cakes are cool enough that the cream holds its shape.
Assemble Serve
Place the second cake on top, press lightly, slice into 8 portions, and serve while the cream is cool and the sponge is tender. · 3 min
What to look for: The filling sits in an even layer between the 2 sponges.

Nutrition (per serving)

kcal	566
Protein	7 g
Carbohydrates	64 g
of which sugars	39 g
Fat	32 g
of which saturated	20 g
Fibre	1 g
Sodium	329 mg

Nutri-ScoreE

Allergens

Contains: gluten, milk, eggs

Storage and reheating

Fridge: up to 2 days
Freezer: not recommended
Serve chilled or at cool room temperature without reheating.

Ingredient substitutions

Butter

Unsalted butter: Use soft butter for proper creaming and a light sponge.

Sugar

Caster sugar: Fine sugar creams more easily into the butter.

Egg

Large egg: Use eggs at room temperature to reduce curdling.

Flour

Self raising flour: If used, keep the batter light and do not overmix.