Victoria sponge recipe | GoodTo

Discover ways to make a basic Victoria sponge with our easy five-step recipe. It is the proper cake for household get-togethers, birthdays, or afternoon tea.

This quintessential English teatime deal with consists of a light-weight vanilla-infused sponge cake sandwiched along with delicate double cream and sticky raspberry jam filling and completed with a light-weight dusting of icing sugar. Stated to have been a favorite of Queen Victoria, this basic sponge stays the preferred cake offered in Nationwide Belief tea rooms. A Victoria sponge needs to be gentle and fluffy. 


  • 3 medium eggs
  • 175g (6oz) butter, softened
  • 175g (6oz) caster sugar
  • 175g (6oz) self-raising flour
  • 142ml carton double cream
  • 4-6 stage tablespoons raspberry jam
  • caster sugar, for dredging
  • 2 x 18cm (7in) spherical sandwich tins, greased and base lined with baking parchment


  1. Tip all of the substances right into a bowl and beat till easy. Divide combination between the sandwich tins and stage the surfaces.
  2. Bake the truffles within the centre of a preheated oven – 180°C/350°F/Gasoline Mark 4 for 20-25 minutes, or till the truffles have risen and are golden, and spring again when calmly pressed within the centre.
  3. Take away the truffles from the oven and depart them to chill within the tins for 5-10 minutes, then flip them out on to a wire rack and depart them to chill fully.
  4. Unfold the jam (opens in new tab) over the bottom of one of many truffles. Frivolously whip the double cream and unfold it over the bottom of the opposite cake. Sandwich the 2 truffles collectively. Dredge with caster sugar earlier than serving.
  5. The unfilled Victoria sponge truffles may be packed in freezer baggage and frozen for as much as 3 months. Permit to defrost earlier than filling.

Watch make a Victoria sponge

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