Victoria Sponge Cake – Nutmeg

Victoria Sponge Cake

Total Time 50

Servings: 8 8–10 servings

Course: Dessert / Baking

Cuisine: British

Ingredients Method Notes

Ingredients

Sponge

225 g caster sugar
225 g butter softened
4 large eggs
225 g self-raising flour
1 tsp baking powder
2 tbsp milk
1 tsp vanilla extract

Filling

4 tbsp good-quality strawberry or raspberry jam
200 ml double cream whipped to soft peaks (or 150 g buttercream)
Icing sugar for dusting

Method

Preheat oven to 180°C (350°F). Grease and line two 20 cm round cake tins.
Beat the butter and sugar together until very pale and fluffy — at least 5 minutes.
Add the eggs one at a time, beating well after each addition. If the mixture curdles, add a spoonful of flour.
Sift in the flour and baking powder. Fold gently to combine. Stir in the milk and vanilla.
Divide the batter evenly between the two tins. Smooth the tops.
Bake for 20–25 minutes until risen, golden, and a skewer comes out clean. Cool in the tins for 5 minutes, then turn onto a wire rack to cool completely.
To assemble: spread jam on the base of one sponge. Spread or pipe whipped cream (or buttercream) on top of the jam. Place the second sponge on top. Dust generously with icing sugar.

Notes

Source: Classic British recipe

Tried this recipe?

Let us know how it was!

🔒

Members Only

Create a Free Account to Continue

You're reading Victoria Sponge Cake.

Join Nutmeg for free to access all recipes, meal planning tools, nutrition tracking and more.

✅ All recipes

✅ Meal planning

✅ Nutrition info

🍴 Create Free Account Already a member? Log in