Classic Victoria Sponge Cake

Amy Massey
by Amy Massey
12 Slices
1 hr 15 min

My baking habits have been centred around a lot of traditional British sweets this month. When a long distance, very close friend came to visit so close to her birthday, I couldn't think of anything better to throw together to honour her special day than a classic Victoria Sponge cake. This cake is often served at traditional British afternoon teas alongside finger sandwiches, scones and tea. It can also be iced and is a popular favourite flavour for children's birthday cakes, however for this version I went for a more refined finish using fresh strawberries and a dusting of icing sugar.

This cake can be thrown together so quickly and easily, yet looks so impressive! Level up your afternoon teas with this great British classic.

Two layers of light, sweet Sponge cake are sandwiched together with fluffy whipped cream and sugary strawberry jam.

Topped with plump and juicy British Strawberries, this cake is sure to impress your guests!

Classic Victoria Sponge Cake
Recipe details
  • 12  Slices
  • Prep time: 30 Minutes Cook time: 45 Minutes Total time: 1 hr 15 min
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  • 200g caster sugar
  • 200g softened, unsalted butter, plus extra for greasing the tins
  • 4 eggs, beaten
  • 200g self raising flour
  • 1 tsp baking powder
  • 2 tbsp milk
  • 200ml whipping cream
  • 120g strawberry jam
  • 8 Strawberries, halved
  • 1 tbsp icing sugar

Preheat the oven to 190 degrees celcius and grease two 20cm round baking tins with a small amount of butter.
Line the tins with greaseproof paper on the bottom and sides of the tins.
In a large bowl, beat the sugar, butter, flour, baking powder, eggs and milk until it becomes a smooth batter.
Divide the mixture evenly between the two tins.
Place the tins in the oven and bake for around 20 minutes until the cake is golden and the surface springs back when touched.
Remove the tins from the oven and leave to cool completely in the tins.
Once the cakes have cooled, whip the cream using a whisk or electric hand whisk, until stiff peaks form.
Turn one of the cakes upside down, so the flat bottom is facing upwards.
Spoon the strawberry jam onto the flat surface and spread evenly.
Spoon the cream on top of the jam, reserving about 4 tbsps and spread evenly, then add the second cake on top, flat side down, sandwiching the jam and cream between the two cakes.
Pipe or spoon the remaining cream on top of the cake in 8 small dollops all around the circumference of the cake.
Place a strawberry half on top of the cream.
Pass the icing sugar through a seice Iver the top of the cake to give it a light dusting as a finishing touch.
Place in the fridge for at least an hour before serving.