Julia’s Classic Victoria Sponge Cake

There’s a special kind of warmth that comes from a classic, homemade bake, and few recipes capture that feeling quite like a Victoria Sponge Cake. This tried-and-true favourite has graced countless kitchen tables for a reason—its beauty lies in its simplicity and elegance. With a light, tender crumb and a timeless filling of sweet jam and fresh cream, this cake is a celebration of pure, comforting flavour. Whether you’re a seasoned baker or just beginning your journey, I invite you to grab your apron. Together, we’ll create a truly lovely cake that’s sure to win hearts and fill your home with the most wonderful aroma.

Ingredients

• 200g unsalted butter, softened, plus extra for greasing
• 200g caster sugar
• 4 large free-range eggs
• 200g self-raising flour, sifted
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 tbsp milk
• 4 tbsp strawberry or raspberry jam
• 250ml double cream
• 1 tbsp icing sugar, plus extra for dusting

Instructions

1. Preheat your oven to 180°C (160°C Fan, Gas Mark 4). Grease and line the base of two 20cm round sandwich tins with baking parchment.
2. In a large bowl, cream together the softened butter and caster sugar with an electric mixer until the mixture is light, pale, and fluffy.
3. Beat the eggs in a separate jug. Gradually add the beaten eggs to the butter mixture, a little at a time, beating well after each addition. If the mixture starts to curdle, simply add a tablespoon of your sifted flour. Stir in the vanilla extract.
4. Gently fold in the sifted flour and baking powder using a large metal spoon or spatula, being careful not to knock out the air. The batter should have a soft, dropping consistency. If it’s too stiff, mix in the milk to loosen it slightly.
5. Divide the mixture evenly between your prepared tins and gently level the tops. Bake on the middle shelf of the preheated oven for 20-25 minutes, or until the sponges are golden, well-risen, and spring back when touched lightly.
6. Leave the cakes to cool in their tins for 5 minutes before carefully turning them out onto a wire rack to cool completely.
7. While the cakes are cooling, prepare the filling. Pour the double cream into a bowl, add the icing sugar, and whip until it holds soft peaks.
8. To assemble, place one sponge upside down on your serving plate. Spread it generously with your chosen jam, then top with the whipped cream. Gently place the second sponge on top, and finish with a light dusting of icing sugar.

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