Victoria Sponge Cake Recipe

Name: Victoria Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Cake Flour, Sifted; 1-1/2 teaspoon Baking Powder; 1/8 teaspoons Salt; 2 sticks Unsalted Butter, Room Temperature; 1 cup Sugar; 4 whole Large Eggs; 2 teaspoons Vanilla Extract; 1/2 cups Good Quality Berry Jam; 5 whole Fresh Strawberries, Hulled And Cut In Half; 5 whole Strawberries Hulled And Chopped; 2 cups Whipped Cream Topping (like Cool Whip)

Servings: persons

1 cup Cake Flour, Sifted
1-1/2 teaspoon Baking Powder
1/8 teaspoons Salt
2 sticks Unsalted Butter, Room Temperature
1 cup Sugar
4 whole Large Eggs
2 teaspoons Vanilla Extract
1/2 cups Good Quality Berry Jam
5 whole Fresh Strawberries, Hulled And Cut In Half
5 whole Strawberries Hulled And Chopped
2 cups Whipped Cream Topping (like Cool Whip)

1
Preheat oven to 350 F. Grease two 9-inch cake pans, line the pan bottoms with parchment paper and grease the paper. Set aside.
2
In a large bowl, sift together the flour, baking powder and salt. Set aside.
3
With a hand mixer, beat the butter until creamy and smooth. Gradually add sugar, beating continuously until light and fluffy (around 5 minutes).
4
Add eggs, one at a time, mixing well after each addition. The batter may look curdled, but it will come together after you add the flour in a couple of minutes. Add vanilla and beat until incorporated.
5
Add the flour mixture and mix just until incorporated. Pour equal amounts of the batter into the prepared pans and smooth the tops.
6
Bake for 20 minutes or until the cakes are golden brown and a toothpick inserted in the center comes out clean.
7
Remove the cakes from the oven and invert them out of the pans onto a wire rack to cool completely.
8
To assemble the cake, place one cake layer on your serving plate (flat side down) and spread the top with the jam. Place strawberry halves along the outside edge of the cake and scatter the chopped strawberries in the centre. Gently spread the whipped cream on top. Top with another cake layer.
9
Serve it within an hour.

1372

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup Cake Flour, Sifted, 1-1/2 teaspoon Baking Powder, 1/8 teaspoons Salt, 2 sticks Unsalted Butter, Room Temperature, and more.

Yes, Victoria Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Victoria Sponge Cake

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