Victoria Sponge
Butter, sugar, egg, and flour in exactly equal weights, sandwiched with raspberry jam and whipped cream, dusted with caster sugar on top — not icing, and never buttercream on the outside as some overseas versions add.
Vegetarian
⚠ Contains: Dairy, Egg, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 cup butter, softened (plus weight-equivalent below)
- 1 cup caster sugar
- 4 eggs
- 1 cup self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 cup raspberry jam
- 1 cup heavy cream, whipped
- Caster sugar, for dusting
Steps
- Cream the butter and sugar together until pale and fluffy.
- Beat in the eggs one at a time, then the vanilla.
- Fold in the self-raising flour and baking powder until just combined.
- Divide the batter between two greased cake pans and bake at 350F for 20-25 minutes, until a toothpick comes out clean.
- Let the cakes cool completely.
- Spread the jam over one cake layer, top with the whipped cream, and place the second layer on top.
- Dust with caster sugar before serving.