Victoria Sponge Recipe
A light, airy delight, the Victoria Sponge is a British classic adored for its simplicity and nostalgic charm. Serve this Victoria Sponge at afternoon tea to impress family and friends alike.
Two tender sponge layers embrace a sweet jam filling, crowned with a snowy dusting of sugar. This cake is proof that simple ingredients can create something truly timeless.
Main Ingredients for Victoria Sponge
- Margarine (225g) – Gives the sponge its soft, moist crumb and subtle richness.
- Caster Sugar (225g) – Sweetens the sponge and helps achieve that signature light texture.
- Self-raising Flour (225g) – Provides the perfect rise and fluffiness every time.
- Free-range Eggs (4) – Bind the mixture and add a golden hue and rich flavour.
- Seedless Jam (raspberry or strawberry) – The sweet, fruity layer that brings the sponges together in classic fashion.
How to Make Victoria Sponge: Quick Steps
Begin by preheating your oven and prepping your sandwich tins. Cream the margarine and sugar until pale and fluffy, then beat in the eggs one by one. Sift in the flour and fold gently to keep the batter light.
Divide the batter evenly between the tins and bake until risen and golden. Let the cakes cool, then spread jam generously over one layer. Top with the second sponge and finish with a generous dusting of caster sugar for that traditional finish.
Tips for the Perfect Victoria Sponge
Ensure your margarine is softened to room temperature before creaming to help you achieve a light, airy sponge. Take your time folding in the flour so you don’t lose the air you’ve whipped in. Use good-quality seedless jam for a smooth, even filling — homemade is even better if you have it!
If you want to elevate your sponge further, a layer of freshly whipped cream or buttercream can be added alongside the jam for extra indulgence. Always let the sponges cool completely before adding your filling to avoid melting the jam or cream.
Storing and Freezing Victoria Sponge
Keep your Victoria Sponge fresh by storing it in an airtight container at room temperature for up to five days. If you want to make it ahead, freeze the unfilled sponge layers wrapped tightly in cling film and foil. When ready, thaw them at room temperature, then fill and dust with sugar just before serving. Avoid freezing once filled to maintain the sponge’s signature lightness and flavour.
Victoria Sponge Recipe
Ingredients
- 225 g Caster Sugar Superfine Sugar
- Seedless Jam raspberry or strawberry
- 225 g Margarine softened
- 225 g Self-raising Flour
- 4 Free-range Eggs
Instructions
- Preheat the oven to 170°C (150°C for fan-assisted ovens, Gas Mark 4, or 325°F). Lightly grease two 18cm (7 inch) sandwich tins and line the bases with greaseproof paper. Set aside. Using a large bowl, cream the softened margarine and caster sugar together until the mixture is pale and fluffy. Incorporate the eggs individually, mixing thoroughly after each addition. Sift the self-raising flour over the batter and fold gently to combine without knocking out the air. Divide the prepared batter evenly between the lined tins, smoothing the tops. Bake in the preheated oven for 20–30 minutes or until the cakes are golden, risen, and a skewer inserted into the centre emerges clean. Allow the sponges to rest in their tins for a few minutes before transferring them to a wire rack to cool completely. Once fully cooled, spread one sponge with the seedless jam (and buttercream if desired) and carefully place the second sponge on top. Finish with a generous dusting of caster sugar.
