Victoria Sponge Cake (Classic British Tea-Time Cake Recipe)

Classic baked dessert made with buttered bread, raisins, and custard.

Ingredients (Serves 6–8)

For the Sponge:

• 200 g unsalted butter, softened

• 200 g caster sugar

• 4 large eggs

• 200 g self-raising flour

• 1 tsp vanilla extract

• 2 tbsp milk

For the Filling:

• 4–5 tbsp strawberry jam

• 150 ml double cream, whipped

For Finishing:

• Icing sugar, for dusting

Preparation

1. Prepare the batter:

   • Preheat oven to 180°C (350°F).

   • Grease and line two 20 cm (8-inch) round cake tins.

   • Cream butter and sugar until pale and fluffy.

   • Beat in eggs one at a time, then add vanilla extract.

   • Fold in flour and milk gently until smooth.

2. Bake the cakes:

   • Divide batter evenly between tins.

   • Bake for 20–25 minutes until golden and a skewer inserted comes out clean.

   • Cool completely on a wire rack.

3. Assemble the cake:

   • Spread jam over one sponge layer.

   • Add whipped cream and place second sponge on top.

4. Finish and serve:

   • Dust with icing sugar before serving.

Serving Suggestions

• Serve with tea or coffee for a classic British afternoon tea.

• Perfect for celebrations, birthdays, or Sunday baking.

Cooking Tips

• Use room-temperature ingredients for best texture.

• Do not overmix to keep the sponge light.

• Traditionally, cream or jam is added first depending on regional preference.