Victoria Sponge

Delicate sponge layers sandwich a cloud of jam and whipped cream in this beloved British classic that's easier to make than it looks. The secret to its feather-light crumb is the creaming method and self-raising flour, delivering tender cake with just the right amount of rise. Perfect for afternoon tea or celebrating a special occasion with timeless elegance.

Ingredients

8 ounces (225 grams) unsalted butter, softened to room temperature

8 ounces (225 grams) caster sugar

4 large eggs, room temperature

8 ounces (225 grams) self-raising flour

2 teaspoons (10 milliliters) baking powder

1 teaspoon (5 milliliters) vanilla extract

2 tablespoons (30 milliliters) whole milk, room temperature

Pinch of salt

4 ounces (115 grams) strawberry or raspberry jam

5 ounces (150 milliliters) heavy cream, cold

1 tablespoon (15 grams) icing sugar, plus extra for dusting

1 teaspoon (5 milliliters) vanilla extract for cream filling

Instructions

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease two 8-inch (20 centimeter) round cake tins and line the bottoms with baking parchment. Dust the sides lightly with flour, tapping out excess.

In a large bowl, beat the softened butter and caster sugar together for 3 to 4 minutes until the mixture is pale, fluffy, and noticeably lighter in color. This step is crucial as it incorporates air into the mixture.

Add the eggs one at a time, beating well after each addition for about 30 seconds. If the mixture begins to curdle, add a tablespoon of the self-raising flour to stabilize it before adding the next egg.

In a separate bowl, sift together the self-raising flour, baking powder, and salt. Gently fold this dry mixture into the wet ingredients using a spatula or large metal spoon, being careful not to knock out the air. Fold in the milk and vanilla extract until the batter is just combined and smooth.

Divide the batter evenly between the two prepared tins and level the tops with a spatula. Bake for 18 to 20 minutes until the cakes are golden brown and a skewer inserted in the center comes out clean. The cakes should spring back when lightly touched.

Remove the cakes from the oven and allow them to cool in the tins for 5 minutes. Turn them out onto a wire rack and peel away the parchment. Allow them to cool completely to room temperature, approximately 30 minutes.

While the cakes cool, whip the cold heavy cream with the icing sugar and vanilla extract until stiff peaks form. Do not overbeat, or the cream will become grainy.

Place one cake layer on a serving plate or cake board. Spread the jam evenly over the top, then add the whipped cream in an even layer. Place the second cake on top and press down gently.

Dust the top of the cake generously with icing sugar just before serving. Slice with a sharp serrated knife, wiping the blade between cuts for clean edges.