Victoria Sponge Cake
A classic British cake featuring a light, fluffy texture and filled with raspberry jam, perfect for afternoon tea.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
Scale
- 200g unsalted butter
- 200g granulated sugar
- 4 large eggs
- 200g all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 100g raspberry jam
- Powdered sugar for dusting
Instructions
- Preheat the oven to 180°C (350°F). Grease and line two 8-inch round cake pans.
- Creaming together the unsalted butter and granulated sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Fold in the all-purpose flour, baking powder, and a pinch of salt until just combined.
- Divide the batter evenly between the prepared pans, smoothing the surface.
- Bake for 20-25 minutes, until golden and a toothpick inserted comes out clean.
- Cool the cakes in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
- Spread raspberry jam on the top of one cake layer.
- Place the second cake on top and dust with powdered sugar before serving.
Notes
For added flavor, swap raspberry jam with lemon curd or seasonal fruits.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 40mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
Find it online: https://doughgirlbylea.com/victoria-sponge-cake-2/