British · serves 2

Victoria Sponge

Jam, cream, icing sugar. The plainest cake there is and the hardest to fake.

50 min Some work Vegetarian

Ingredients

  • 225g self-raising flour
  • 200g caster sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 200ml milk
  • 1 tbsp apple cider vinegar
  • 110g butter, melted
  • 2 tsp vanilla extract
  • Filling: 150g strawberry jam, 200ml cream whipped
  • Icing sugar for dusting

Method

  1. Milk and vinegar, 5 minutes.
  2. Sift flour, sugar, baking powder, soda and salt.
  3. Soured milk, melted butter and vanilla in. Mix to a smooth batter, briefly.
  4. Two lined 20cm tins, spread level.
  5. 180°C for 25 minutes. Don't open the door before 20 or they sink.
  6. Cool completely on a rack.
  7. Jam on the bottom layer, whipped cream over it, second layer on.
  8. Icing sugar sifted over the top. Nothing else.

Questions people ask about Victoria Sponge

How long does Victoria Sponge take?

About 50 minutes from starting to sitting down, and it is a bit of work. A good part of that is unattended, so you can get on with something else once it is going.

What is the one thing to get right in Victoria Sponge?

180°C for 25 minutes. Don't open the door before 20 or they sink.

What can I use instead of maida in Victoria Sponge?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Victoria Sponge ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Victoria Sponge vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Victoria Sponge?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

Don't know what to cook? Let it decide →

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