Welcome to the world of British elegance and indulgence—where tea is never just tea, and cake is never just cake! Today, we’re diving into a classic favorite that’s sure to steal the spotlight at any afternoon tea: the Victoria Sponge Cake. Named after Queen Victoria herself, this light, fluffy sponge cake is filled with a generous layer of jam and cream, making it the perfect treat to pair with a cup of your finest Earl Grey or English Breakfast.
Whether you’re hosting a garden party, catching up with friends, or simply treating yourself to a slice of history, this cake is an absolute must. So, let’s get baking and bring a touch of royal charm to your next tea time! Ready? Let’s whip up some magic!
Our fabulous vintage style Victoria Sponge Cake.
Ingredients for a Vintage Victoria Sponge Cake
- 200 grams butter, softened
- 1 cup caster sugar
- 3 eggs
- 1½ cups flour
- 2 teaspoons baking powder
- ¼ cup milk
- ½ cup raspberry jam
- 2-3 tablespoons icing sugar
Method
Preheat the oven to 180ºC. Grease and line 2x 20cm round cake tins.
Beat the butter and sugar together until the mixture looks pale and fluffy.
Gradually beat in the eggs one at a time, beating well after each addition.
Sift together the flour and baking powder and fold into the creamed mixture alternately with the milk.
Divide the mixture between the prepared cake tins.
Bake for 20 minutes.
Remove from the oven and leave in the tins for 10 minutes to cool. Remove from tins.
Baking Tips
Making the perfect Victoria Sponge Cake is a true art! Here are some tried-and-tested secrets to ensure your cake comes out light, fluffy, and utterly delicious:
Room Temperature Ingredients are Key
Make sure your butter, eggs, and milk are at room temperature before you start. This helps them combine more easily, resulting in a smooth, airy batter. Cold ingredients can cause the mixture to curdle, so let them sit out for about 30 minutes before you begin.
Sift Your Dry Ingredients
Sifting your flour, baking powder, and a pinch of salt not only helps remove any lumps, but it also incorporates air into the dry ingredients. This little step makes a big difference in the texture of your sponge.
Use the “Equal Weights” Method
For a perfectly balanced cake, weigh your eggs in their shells, and then use the same weight of butter, sugar, and flour. This method helps create the perfect rise and a delicate crumb.
Cream the Butter and Sugar Well
When you cream together the butter and sugar, make sure to beat them until the mixture is light and fluffy—this incorporates air into the batter, giving the sponge its delicate texture. Don’t rush this step; it usually takes around 3-4 minutes.
Fold, Don’t Stir
Once you’ve added your dry ingredients, be gentle when folding them into the wet ingredients. Stirring vigorously can deflate the air you’ve worked so hard to incorporate. Use a light hand to gently fold the flour in with a spatula or spoon until just combined.
Avoid Overmixing
Once the flour is added, mix just until incorporated. Overmixing can lead to a dense, heavy cake, and no one wants that! The batter should be thick, but smooth and airy.
Bake in the Right Sized Pans
If you’re making a traditional two-layer Victoria Sponge, be sure to use 8-inch (20 cm) round cake pans. Grease and line the pans with parchment paper to help the cakes release easily after baking.
Don’t Open the Oven Door Too Early
Resist the temptation to peek! Opening the oven door too soon can cause the cakes to sink in the middle. Wait until the last 10 minutes of baking to check for doneness. The cakes should spring back when lightly touched, and a skewer should come out clean.
Cool Completely Before Filling
Once your cakes are out of the oven, let them cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. If you try to fill them before they’re cool, the jam or cream can melt and make a mess.
Jam First, Then Cream
When it comes to assembling your Victoria Sponge, spread a generous layer of your favorite fruit jam (strawberry is classic, but raspberry works wonderfully too) onto one layer of cake. Top it with whipped cream, and then place the second layer of sponge on top. For an extra touch, dust the top with a little powdered sugar before serving.
With these tips, you’re all set to bake a Victoria Sponge that’s light, fluffy, and perfectly delicious. Now, enjoy every slice with a cup of tea and feel just a little bit royal!
Looking for more inspiration for your next tea party event? The Vintage Tea Party Book has lots of ideas, recipes, and inspiration for your next event.
