Whether you’re celebrating a birthday, hosting tea party, or just fancy a Sunday treat, the Victoria Sponge is an amazing dessert to have in your back pocket. It’s an especially perfect cake for beginners, as the Impressive Looking to Difficulty ratio is about 10:1.
This simple but lavish-looking sandwich cake will elevate any event, big or small. Plus, you probably have nearly all the ingredients in your kitchen already. Strawberry jam, heavy cream, and fresh strawberries are sandwiched between two vanilla sponges, sprinkled with icing sugar, and topped with fresh strawberries.
There are countless recipes out there for this classic (Merry Berry is always a reliable option), but I’m sticking with my trusty copy of Tanya Bakes by Tanya Burr.
***Your butter NEEDS to be softened before you begin baking, or the ingredients won’t smoothly combine. You’ll be left with more of a dough than a batter- which is great for biscuits, not so much for cake! Take your butter out first thing and cut it into slices, giving it time to rest and soften while you prep everything else.
Let’s get the busy-work out of the way first. Preheat your oven to 350 F, grease 2 9″ round cake tins, and measure out all the ingredients.
Make your easy vanilla sponges by creaming your softened butter and sugar, adding the eggs (one at a time) and vanilla, and mixing in the rest of your dry ingredients but the batter is nice and smooth.
Evenly divide the batter between your cake tins. I like to use a kitchen scale to ensure I’m splitting the batter perfectly in half. For cakes that will be layered and covered in frosting, precision isn’t as important. But these cakes will be “naked” and used to sandwich a lot of filling, so it’ll be easy to spot (and unappealing) if they’re too different in size.
Bake for about 25 minutes, until a toothpick comes out clean and the top is golden brown. Allow to cool in the cake tins for 10 minutes before turning out. Don’t get impatient here, or your cakes could tear! When 10 minutes have passed, get them on wire racks to cool completely.
Now for the fun part – the filling! You’ll need freshly sliced strawberries (save a couple whole ones to decorate), strawberry jam, and cream. Make an easy cream by whipping 200 ML of heavy whipping cream on a high speed for several minutes. You’ll know it’s ready when stiff peaks form.
To assemble, add a thick layer of strawberry jam to cake number one. Carefully top that with your heavy cream, using a rubber spatula to spread it out without mixing it into the jam. Part of the quintessential appearance of the Victoria Sponge is distinct layers.
Finally, place your strawberry slices across the layer of cream, slightly overlapping so every bite is bursting with berries! Don’t worry if the filling doesn’t reach the edge of the cake. It will naturally spread out when you cut into it.
Place your cake number top on top, and you have your Victoria Sponge! To serve, use a sieve to create a light dusting of icing sugar and garnish with your whole strawberries.
I’ve made this cake several times for a lot people, and everyone always says their favorite thing about it is that it’s not at all heavy. The Victoria Sponge doesn’t have a thick layer of frosting, making it a light and sweet treat that’s easy to eat, even after a big meal.
Stunning in it’s simplicity and mouth-watering for its flavor, the Victoria Sponge is always a winner in my book.
Bake the world a better place with Victoria Sponge!