Classic Victoria Sponge
The Recipe: Simple Victoria Sponge
Prep time: 15 mins | Bake time: 40-45 mins | Yields: One 8-inch sponge
Ingredients:
150g granulated sugar
2 medium eggs
120ml full-fat milk
120g sunflower oil
240g self-raising flour
1 tsp baking powder
For the Filling:
300g double cream
3 tbsp raspberry or strawberry jam
1 tsp vanilla bean paste, vanilla extract, or lemon juice (optional, for a citrusy zing)
Instructions:
Preheat your oven to 180°C. Grease and line an 8-inch cake tin with parchment paper.
In a large mixing bowl, whisk your eggs and sugar together until the mixture is lovely, creamy, and fluffy. This step is the secret to a light sponge, so give it a good whisk!
Pour in the milk and oil, mixing until well combined.
Sift in the flour and baking powder. Using a hand whisk or a spatula, gently fold it into the wet ingredients until you have a smooth, lump-free batter.
Pour the batter into your prepared tin. Bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean. Leave the sponge to cool completely before you even think about slicing it!
The Filling: While your cake cools, pour the double cream into a bowl. Whisk until it starts to thicken and hold its shape—be careful not to over-mix, as you don't want it turning into butter!
Assembly: Slice your cooled sponge in half horizontally. Mix your chosen vanilla or lemon juice into the jam for an extra layer of flavour, then spread the jam onto the bottom sponge. Scoop the whipped cream over the jam. Finally, place the top layer of sponge on, give it a dusting of icing sugar, and serve!
Atiyeh’s Kitchen Notes: This sponge is wonderfully versatile. Feel free to bake it in different tin sizes or shapes; just remember to keep an eye on the oven and adjust your baking time accordingly. It’s also very easy to scale up if you’re baking for a larger celebration.
How do you take your Victoria Sponge? Are you a "jam first" or "cream first" person? Let me know in the comments!
Very easy cake to make.
❤️