Victoria Sponge

Victoria Sponge


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Victoria Sponge

The Victoria Sponge Cake was named after Queen Victoria, who favored a slice of the sponge cake with her afternoon tea.  A traditional Victoria Sponge consists of raspberry jam and whipped double cream or vanilla cream.  The jam and cream are sandwiched between two sponge cakes.  The top of the cake is not iced or decorated. 


8 Ounces Unbleached Flour

2 Teaspoons Baking Powder

8 Ounces Sugar

8 Ounces of Soft Butter

4 Large Eggs

½ Teaspoon Vanilla Extract


4 Ounces Raspberry Jam

5 Ounces Double Cream – Whipped

Preheat the oven to 375° F.  Beat the butter and sugar until pale and fluffy.  In a small whisk the eggs just to mix.  Slowly add the eggs to the butter and sugar mixture.  Make sure that each addition is well mixed in before adding more.  Sift the flour and baking powder, then gently fold into the egg mixture with a spatula.  Use baking parchment to line a 9 inch round cake pan with a removable bottom.  Line the side of the pan with a separate strip of parchment.  Pour in the cake mixture.  Bake for 30 minutes or until done.  Cool on a wire rack.  Remove the cake from the pan and cut into two equal layers using a bread knife.  Spread jam on the cut surface of one layer and whipped cream on the other cut surface.  Sandwich together.  Serve sprinkled with confectioner’s sugar is you like.  Serves 8



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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