Victoria Sponge Recipe
A delicate and airy sponge cake layered with luscious jam and crowned with a veil of fine sugar, this enduring Victoria Sponge remains an iconic delight for afternoon tea.
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Servings: 8
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.
Notes
For those wishing to include buttercream, blend 300 g of icing sugar with 150 g of softened butter until the mixture is light and airy. To create a crumb coat for fondant icing, adjust the quantities accordingly, keeping to a 2:1 icing sugar to butter ratio. Store any leftover Victoria Sponge in an airtight tin for up to a week. For freezing, wrap the sponges tightly in cling film and foil before they are sandwiched with jam. Thaw at room temperature and consume within three months. Do not refreeze once defrosted. For precise results, it is recommended to use digital scales rather than cup measures.