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Victoria Sponge Cake

by Lily Ernst 7 Comments

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This is a British-style sponge cake layered with raspberry jam and whipped cream in between. This version is jazzed up with the addition of fresh raspberries in the filling.

A buttery and tender British style sponge cake layered with raspberry jam and whipped cream in between. This version is jazzed up with the addition of fresh raspberries in the filling.Victoria Sponge Cake was named after Queen Victoria during the mid 18th century. It was one of her favorite cakes and was often served during her teatime with her lady friends. So with Victoria Day coming up, I thought this cake would be fitting to celebrate with.

A buttery and tender British style sponge cake layered with raspberry jam and whipped cream in between. This version is jazzed up with the addition of fresh raspberries in the filling.I was originally going to make traditional Victoria Sponge Cake with raspberry jam and whipped cream, but I was swayed when I saw Jamie Oliver’s version with fresh raspberries. I just love the pops of red in the filling and the extra flavor the fresh fruit brings to the cake.

This recipe starts with your classic British-style sponge cake. It’s similar to an American pound cake, but it’s lighter and more tender with the addition of baking powder. In between, there is a layer of raspberry jam, fresh raspberries and sweetened whipped cream.

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A buttery and tender British style sponge cake layered with raspberry jam and whipped cream in between. This version is jazzes up with the addition of fresh raspberries in the filling.The texture of the cake is soft and spongy, hence the name. The taste is mild and buttery with a creamy and sweet filling. The fresh raspberries add a burst of vibrance and an extra layer of flavor to this simple, yet elegant dessert.

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Victoria Sponge Cake

A buttery and tender British style sponge cake layered with raspberry jam and whipped cream in between. This version is dazzled up with the addition of fresh raspberries in the filling.

★★★★★

5 from 1 reviews

This is a British-style sponge cake layered with raspberry jam and whipped cream in between. This version is jazzed up with the addition of fresh raspberries in the filling.

  • Author: Little Sweet Baker
  • Prep Time: 15 min
  • Cook Time: 25 min
  • Total Time: 40 minutes
  • Yield: 10-12
  • Category: dessert
  • Method: bake
  • Cuisine: English

Ingredients

For the cake:

  • 2 cups (250g) all-purpose flour
  • 3 tsp (15g) baking powder
  • 1/2 tsp (2.5g) salt
  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 4 large eggs, room temperature
  • 2 tbsp (30ml) milk

For the filling:

  • 1/3 cup (80ml) good-quality raspberry jam
  • 3/4 cup (188ml) heavy cream
  • 1 tbsp (12.5g) granulated sugar
  • 1/2 tsp (2.5ml) vanilla extract
  • 1 cup (125g) fresh raspberries
  • powdered sugar for dusting

Instructions

  1. Preheat oven to 350F. Butter two 8″ round baking pans and line the bottoms with parchment paper.
  2. In a small bowl, toss together the flour, baking powder and salt. Set aside.
  3. Using an electric mixer or stand mixer with paddle attachment, cream the butter and sugar for 3-4 minutes until pale and fluffy.
  4. Add in the eggs, one at a time and mixing well in between. With the mixer on low, stir in half of the flour mixture. Add in the milk and mix for a few seconds to loosen up the batter, then stir in the rest of the flour until just combined.
  5. Divide the batter between the prepared pan. Spread and smooth out the surface. Bake for 25 minutes or until tops are lightly browned and springs back when gently pressed. Let cool completely before assembling.
  6. Meanwhile, whip the heavy cream, sugar and vanilla until soft to medium peaks form.
  7. Once cake is completely cooled, trim the dome of one of the cakes if needed, then spread the jam, followed by half of the whipped cream. Scatter with raspberries and spread the rest of the cream on top.
  8. Layer with the second cake, press down gently and dust with powdered sugar. Slice and serve with a nice cup of tea.

Notes

Leftover cake can be stored wrapped up in the fridge for 2 days.

Keywords: sponge cake recipe, easy sponge cake, Victoria sponge cake

Did you make this recipe?

Tag @littlesweetbaker on Instagram and hashtag it #littlesweetbaker

Recipe adapted from Globe Table Adventure and Jamie Oliver.

I’ll be sharing this at Fiesta Friday #172 hosted by Angie, co-hosted by [email protected] and [email protected]’sHealthyLiving.

A buttery and tender British style sponge cake layered with raspberry jam and whipped cream in between. This version is dazzled up with the addition of fresh raspberries in the filling.
Pin188
Share7
Tweet
Email
Yum
195 Shares

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Filed Under: Layer Cakes Tagged With: British pound cake, Fiesta Frida, Mary Berry, raspberry jam, tea cakes, Victoria Day, Victoria sandwich, Victoria sponge cake, whipped cream

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Comments

  1. Natally says

    at

    I love that it isn’t too sweet! Super yummy!

    ★★★★★

    Reply
  2. Ann Menezies says

    at

    I made this cake and it baked perfectly and was light, even and spongy. Great recipe.

    Reply
    • Lily Ernst says

      at

      Thank you, Ann! I’m glad you liked it:)

      Reply
  3. Cori @ Sweet Coralice says

    at

    This looks absolutely wonderful! I love the taste of fresh fruit on/in a cake as well. Perfect for a light tea time snack or after dinner dessert 💕

    Reply
  4. Jhuls | The Not So Creative Cook says

    at

    Hmmm, by looking at this beautiful cake, I am feeling Valentine’s Day is happening soon!😍 This looks so gorgeous and delicious! I am having a slice right now. Thanks for taking this along with you at Fiesta Friday party this week, Lily. I wish you a lovely weekend!

    Reply
  5. TurksWhoEat says

    at

    This is SUCH a beautiful cake! I love the addition of raspberrie

    Reply
  6. [email protected] says

    at

    A proper Victoria sponge is on my Baking Bucket List. Hopefully mine turns out as lovely as yours did, Lily. Great job.

    Reply

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