Name: Victoria Sponge (Layered Jam Cake)
Prep time: 20 min
Cook time: 25 min
Ingredients: 200 g unsalted butter (softened); 200 g caster sugar; 4 large eggs (at room temperature); 200 g self-raising flour (sifted); 1 tsp baking powder; 2 tbsp milk; 150 ml double cream (whipped until soft peaks form); 100 g raspberry or strawberry jam (seedless, traditional choice); Icing sugar (for dusting)

September 23, 2025
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The Victoria Sponge is a cake that feels instantly familiar yet never loses its charm. Two airy sponge layers are sandwiched with jam and cream, then lightly dusted with sugar. Its elegance lies not in decoration but in the sheer pleasure of balance and simplicity.

It has long been a favourite for afternoon tea tables, where it pairs effortlessly with a pot of strong tea. Slices are cut thick enough to satisfy but light enough to enjoy without heaviness. It is comfort, tradition, and celebration on a single plate.

Part of its appeal is the way it offers richness without excess. The sponge is tender, the jam brings brightness, and the cream rounds it out with smoothness. Together, they create a cake that is as welcoming as it is refined.

What Is Victoria Sponge?

Victoria Sponge is a layered cake made from equal parts butter, sugar, eggs, and flour. The mixture is whisked until pale and fluffy, producing a light texture that sets it apart from heavier fruit cakes or denser bakes.

Once baked, the sponge is cooled before being filled with jam and either whipped cream or buttercream. The cake is finished with a dusting of caster sugar rather than elaborate icing, keeping its presentation modest and inviting.

The traditional version uses raspberry jam, though strawberry is also common. Some bakers prefer cream for softness, while others choose buttercream for stability. Whichever filling is used, the cake remains understated yet full of character.

Ingredients and Taste

Butter, sugar, self-raising flour, and eggs are the foundation. Their equal weight creates a batter that is light but sturdy. Baking powder is often added to ensure the sponge rises evenly, keeping the crumb soft and delicate.

The filling is what gives the cake its contrast. Raspberry jam offers tartness against the sweet sponge. Fresh cream or buttercream adds smoothness. Together, they turn the sponge into a layered treat with flavour that shifts with every bite.

The taste is balanced and familiar. The sponge is buttery yet airy, the jam sharp but sweet, and the cream softening everything in between. It is not overwhelming, but its straightforward nature is exactly what makes it enduringly satisfying.

A Taste of History

The cake is named after Queen Victoria, who is said to have enjoyed it during her afternoon teas in the 19th century. Tea itself was gaining popularity at the time, and cakes like this became central to the ritual.

Unlike heavier fruit cakes that were common in Britain, the Victoria Sponge was lighter and easier to pair with tea. Its simplicity made it accessible for home bakers while still carrying the refinement expected of a royal favourite.

Over time, it became a staple for households across the country. Generations have baked it for birthdays, gatherings, and Sunday teas, passing down recipes that often remain unchanged. It is a symbol of consistency as much as taste.

Today, the Victoria Sponge continues to be a mainstay in British baking. Whether served in tearooms, village fairs, or home kitchens, it carries a sense of comfort and continuity. To eat it is to share in a tradition that remains firmly part of everyday life.

How to Make Victoria Sponge (Layered Jam Cake)

The Victoria Sponge is a timeless British classic, cherished for its light, airy texture and simple elegance. Sandwiched with jam and cream, it embodies balance between sweetness and richness. Expect a soft crumb and a cake that pairs perfectly with tea. See the recipe card at the bottom for printable directions

Ingredients

For the sponge

200g unsalted butter, softened
200g caster sugar
4 large eggs, at room temperature
200g self-raising flour, sifted
1 tsp baking powder
2 tbsp milk

For the filling

150ml double cream (whipped until soft peaks form)
100g raspberry or strawberry jam (seedless, traditional choice)

For finishing

Icing sugar, for dusting

Cooking Instructions

Step 1: Prepare the oven and tins

To begin, preheat your oven to 180°C (160°C fan). Grease and line two 20cm round cake tins with baking parchment. Ensure tins are evenly prepared to guarantee uniform baking. Transition to mixing the sponge batter.

Step 2: Cream butter and sugar

In a large mixing bowl, beat butter and caster sugar together until pale and fluffy. Use an electric mixer for best results, scraping down the sides to ensure even mixing. Move on to adding eggs.

Step 3: Add eggs gradually

Crack in the eggs one at a time, beating well after each addition. If the mixture looks slightly curdled, add a spoonful of the flour to bring it back together. Transition to folding in the dry ingredients.

Step 4: Fold in flour and baking powder

Sift in self-raising flour and baking powder. Using a spatula or metal spoon, gently fold to maintain air in the batter. Pour in the milk and mix lightly until just combined. Transition to dividing batter.

Step 5: Divide and smooth

Spoon the batter evenly between the two prepared tins. Smooth the tops gently with a spatula for an even rise. Proceed to baking.

Step 6: Bake the sponge

Place the tins in the centre of the oven and bake for 20–25 minutes until golden and a skewer inserted in the centre comes out clean. Transition to cooling.

Step 7: Cool the cakes

Leave the cakes to cool in the tins for 5 minutes before turning out onto a wire rack. Allow them to cool completely to avoid melting the filling later. Proceed to preparing the filling.

Step 8: Prepare the filling

Whip the double cream until soft peaks form. Keep it chilled until ready to use. Stir jam briefly to loosen its texture, making spreading easier. Transition to assembling.

Step 9: Assemble the cake

Place one sponge layer on a serving plate. Spread with jam, then top with whipped cream. Gently place the second sponge on top, pressing lightly to secure. Transition to finishing touches.

Final Step: Finish and serve

Dust the top with icing sugar before serving. Slice carefully to reveal the layered filling. Presentation tip: serve with English breakfast tea for a truly traditional touch.

Variations and substitutions

Substitute self-raising flour with plain flour plus 2 tsp baking powder.
Replace raspberry jam with strawberry or even blackcurrant for regional twists.
For a dairy-free version, use plant-based margarine and coconut cream.

Cooking Tips for Perfect Victoria Sponge

Ensure all ingredients are at room temperature for even mixing.
Fold flour gently to avoid knocking out air and losing lightness.
Do not overbake; the sponge should be just golden and spring back when touched.
Cool cakes fully before filling to prevent cream from melting.