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Classic Victoria Sponge Cake

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A light and fluffy historical dessert filled with luscious jam, perfect for tea parties and celebrations.

Ingredients

Scale
  • 200g unsalted butter
  • 200g granulated sugar
  • 4 large eggs
  • 200g all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • Jam (strawberry or raspberry)
  • Powdered sugar (for dusting)

Instructions

  1. Preheat the oven to 180°C (350°F) and grease two 8-inch round cake pans.
  2. Creaming together the butter and sugar until light and fluffy.
  3. Beat in the eggs, one at a time, and stir in the vanilla extract.
  4. Whisk together the flour, baking powder, and salt in another bowl.
  5. Gradually add the flour mixture to the creamed butter mixture, mixing until just combined.
  6. Divide the batter evenly between the prepared cake pans and smooth the tops.
  7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  9. Once cooled, spread jam on the top of one cake layer, place the other layer on top, and dust with powdered sugar before serving.

Notes

Serve with tea or coffee, and consider adding fresh berries or whipped cream for extra indulgence.

Nutrition

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