I have posted recipes on my blog from cakes, muffins, cookies, tarts and even a dog biscuit recipe. Then I thought I don’t even have a simple Victoria Sponge recipe, its the cake that everyone probably started out baking with their Mom as a kid, I know it was mine.
Traditionally a Victoria Sponge which is also known as a Victoria Sandwich, consists of raspberry jam and whipped double cream sandwiched between two layers of sponge cake, then is kept plain and simple with just a dusting of icing sugar.
Some people just sandwich their cakes with just jam in between the sponges keeping it uncomplicated, as it’s a quick and easy cake that everyone can enjoy.
I mean who doesn’t like a Victoria Sponge!!
I also like it when you are able to change part of the recipe to suit yourself and go with whatever flavour you are fancying at the time. You can put your own twist on your Victoria sponge, adding extras to the sponge and your choice of filling, you have an endless list of variations.
You can fill the Victoria Sponge with your favourite jam and filling you don’t just have to stick to jam and cream. Some people today use buttercream instead of freshly whipped cream, this maybe due to how long they need to keep there cakes and you can add some flavourings to the buttercream
See the notes below the recipes for some ideas for variations on Victoria sponge.
You can bake the sponges in advance and make the filling when you are ready to serve so everything is fresh. I would keep this cake in a airtight container in the fridge due to the fresh cream and fruit.
For the Victoria Sponge
225g Butter, at room temperature
225g Caster Sugar
225g Self-Raising Flour
4 Large Eggs, at room temperature
2 teaspoon Vanilla Extract or Paste
For the Filling
150ml Double Cream, whipped
1/2 teaspoon Vanilla Extract
3 – 4 tbsp Jam (Raspberry or Strawberry)
Fresh Strawberries (optional)
- Preheat you oven to Gas Mark 4, and baseline a 8 inch (20cm) round tin with baking parchment.
- Cream the butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, adding a little flour with each addition. Add in the vanilla extract. Then gently fold in the remaining flour.
- Divide the mixture equally between the prepared tins and level the surface with a palette knife.
- Bake in the pre-heated oven for about 25 – 30 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger.
- Leave to cool in the tins for a few minutes then turn out, peel off the baking parchment and finish cooling on a wire rack.
- While your cakes are cooling, in a large bowl put the double cream and vanilla extract and whip to soft peaks.
I put my whipped double cream in a piping bag with a star nozzle attached as I was piping my cream filling.
- When your cakes are completely cool, spread with the jam of your choice on one half and top with the whipped double cream and strawberries.
- Top with the other sponge and lightly dust with icing sugar to finish it off.
- Store your cake in an airtight container and keep in the fridge for up to 3 days.
Here are some ideas and variations for you to put a twist on your Victoria Sponge.
Different Flavoured Jams or Conserves
Jams – Black Cherry, Blackberry, Apricot, Blueberry, Blackcurrant, Plum
Fancy a Citrussy Cake
Add some lemon zest into the sponge instead of the vanilla and fill with lemon curd and whipped cream.
Instead of jam or curd go for a Rhubarb conserve or maybe Rhubarb and Ginger, you could add a little spice to the sponge instead of the vanilla. Rhubarb and whipped cream sounds like heaven.
Lower the flour to 175g and add 50g Cocoa Powder to the sponge. Maybe add some orange zest too for a chocolate orange Victoria sponge.
Here are some of the cakes I have done using the Victoria sponge recipe.
Hello Kitty Cake
This was a birthday cake I did a few years ago, it is a Victoria sponge sandwiched with raspberry jam and buttercream, a coating of buttercream and covered with sugarpaste, then decorated with Hello Kitty. I also did some cupcakes with the same Victoria sponge recipe and pipe swirls of pink buttercream.
Pink Ombre Cake
This cake had 5 layers of Victoria sponge each coloured a different shade of pink, sandwiched with raspberry jam and I piped three different shades of pink buttercream.