Victoria Sponge Cake was named after Queen Victoria. It’s an English classic.
Queen Victoria would have tea with bread and butter around four o’clock since dinner was served later in the evening. She would invite friends over for the afternoon which became quite an event. The menus started to get more creative and this simple sweet sponge cake became her favorite.
Typically the top of the cake is not iced or decorated but dusted with powdered sugar. If I am serving an afternoon tea I only dust it with powdered sugar. You can see many examples of that here on Pinterest: Sponge Cake Examples.
If I am bringing the Victoria Sponge Cake to someones house or serving it by itself then I prefer to dress it up with whipped cream and berries for decoration.
What’s interesting about this recipe is that it’s based on the weight of the eggs. I used 4 eggs that weighed 200 grams. This measurement is used for the butter, sugar, and flour. To get this recipe in balance all of your main ingredients: sugar (200g), flour (200g) and butter (200g) all need to be the same weight.
Example: If your eggs weighed 250 grams then the sugar, butter, and flour also need to be 250 grams.
Note: I strongly recommend using a gram scale when you are baking. If you don’t have one use my measurement of 4 eggs at 200 grams. When I switched over to using the gram scale it was so much easier to get recipes exact.
Tips when making a Victoria Sponge Cake:
1. Make sure eggs and butter are at room temperature.
2. Let the cakes cool before you sandwich them together.
3. Slice the cake with a sharp knife and light hand.
- 4 eggs (200g)
- Note, use the weight of the eggs for the rest of the ingredients
- Caster sugar (200g or 1 cup)
- Butter (200g or 7/8 of a cup or one cup less 2 tablespoons)
- Flour (200g or 1 1/3 cup)
- Note, sift flour after you measure it
- 2 1/2 teaspoons of baking powder
- 1/4 teaspoonful of salt
- 2 teaspoons of vanilla extract
- Any kind of jam (I like strawberry)
- Powdered sugar for dusting on top of cake
- 2 Springform Cake Pans (Loose bottom cake tins)
- 2 cups (500ml) of heavy whipping cream
- 1/2 cup of powdered sugar (or to your taste)
- Preheat oven to 350 F or 180 C.
- Butter and line the bases of 2 x 18cm (7in) cake pans with parchment paper.
- Place the flour into a small mixing bowl and stir in the baking powder.
- In another bowl with an electric mixer cream the butter & caster sugar.
- Add the eggs to the butter and sugar mixture, continue to blend.
- Add the flour, continue to blend.
- Add the vanilla extract and mix all together.
- Test to make sure the mixture slowly falls off a spoon when held sideways. If it doesn't add a teaspoon or 2 of hot water until it does.
- Divide the mixture between the 2 springform cake pans
- Bake for 30-35 minutes or until a skewer inserted into the middle comes out clean.
- Let them cool in the pans for a few minutes, then turn them out to cool completely on a wire rack.
- After the cakes are cool spread the jam and whipped cream on one half of the cake and then place the other half on top.
- Dust the top with powdered sugar for a simple cake or dress it up with whipped cream and fruit for decoration.
- With a mixer beat the whipped cream until it starts to get thicker (about 2 minutes)
- Add the powder sugar and beat for another minute or 2 until desired consistency.