British · Main · Easy
Victoria Sponge
Two layers of featherlight sponge with jam and cream. Named for a queen, loved by everyone.
The whole recipe in 60 seconds
Victoria Sponge, in 5 ideas
- Weigh the eggs and match the other ingredients to them, it never fails.
- Do not overmix once the flour goes in.
- The sponges should spring back when pressed.
- Whip the cream to soft peaks only.
- Assemble just before serving so it stays fresh.
What you need
Ingredients
- 4 eggs (weigh them)
- Equal weight butter, sugar and flour
- 1 tsp baking powder
- 2 tsp vanilla
- 4 tbsp raspberry jam
- 200ml double cream
- Powdered sugar, to dust
How to make it
Directions
- Heat the oven to 180C (350F) and line two 20cm tins.
- Cream the butter and sugar until pale, then beat in the eggs one at a time with vanilla.
- Fold in the flour and baking powder.
- Divide between the tins and bake 20 to 25 minutes until springy.
- Cool, then sandwich with jam and whipped cream, and dust with powdered sugar.
Money saver. The weigh-the-eggs trick means you never need a recipe, just a scale.