Victoria Sponge Cake
A classic Victoria Sponge Cake with golden, buttery layers and a luscious raspberry jam filling, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 1 cup (225g) granulated sugar
- 4 large eggs
- 1 cup (225g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup (100g) raspberry jam
- 1/2 cup (100g) heavy cream, whipped (optional)
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Cream the softened butter and sugar together until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition.
- Fold in the sifted flour and baking powder into the butter mixture.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until golden brown and a skewer inserted comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Spread the raspberry jam on one cake layer, and top with whipped cream if desired.
- Assemble by placing the second cake layer on top and dusting with powdered sugar before serving.
Notes
Serve with tea or a glass of bubbly. Feel free to experiment with different jams.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 23g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 100mg
Find it online: https://doughgirlbylea.com/victoria-sponge-cake-3/