Classic Victoria Sponge with Raspberry Jam & Vanilla Cream

By Sprig Originals ✓ · cooked up in Sprig

The definitive British tea-table cake: two golden, buttery sponge layers built on the old equal-weight rule, sandwiched with good raspberry jam and softly whipped vanilla cream, then dusted with a snowfall of superfine sugar. No frosting to fuss with, no crumb coat, no piping bag — just properly creamed butter, room-temperature eggs and a batter that drops off the spoon. It bakes in under half an hour and tastes best the day you make it.

Ingredients

• 1 cup unsalted butter, very soft (2 sticks / 225 g), plus more for the pans
• 1 1/8 cups superfine (caster) sugar (225 g)
• 4 large eggs, at room temperature
• 2 tsp pure vanilla extract
• 1 3/4 cups all-purpose flour (225 g), spooned and leveled
• 2 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 2 tbsp whole milk, as needed

• 2/3 cup good-quality raspberry jam or preserves
• 1 cup heavy cream, cold
• 2 tbsp powdered sugar
• 1/2 tsp pure vanilla extract

• 1 tbsp superfine (caster) sugar, for dusting
• 1/2 cup fresh raspberries (optional)

Instructions

1. Heat the oven to 350°F (175°C) with a rack in the center. Butter two 8-inch round cake pans, line the bottoms with parchment circles, and butter the parchment. Set the eggs, butter and milk out at least 45 minutes ahead — cold ingredients are the main cause of a dense Victoria sponge.
2. Whisk the flour, baking powder and salt together in a bowl and set aside.
3. In a large bowl with a stand mixer (paddle) or hand mixer, beat the soft butter and superfine sugar on medium-high for 4 to 5 minutes, scraping down twice, until very pale, fluffy and noticeably increased in volume. This aeration is what gives the sponge its lift.
4. Beat the eggs with the vanilla in a measuring cup. With the mixer on medium, add the egg mixture a few tablespoons at a time, letting each addition fully absorb before the next — about 3 minutes total. If it looks slightly curdled, add 1 tablespoon of the flour mixture and beat 20 seconds to bring it back together.
5. Add the flour mixture in three additions, folding it in on the lowest speed or by hand with a flexible spatula, stopping the moment no dry streaks remain. Test the consistency: a spoonful of batter should drop off the spoon in about 3 seconds. If it clings stubbornly, fold in milk 1 tablespoon at a time.
6. Divide the batter between the pans — weigh them if you can, about 1 lb 2 oz (510 g) each, for even layers. Smooth the tops and spread the batter very slightly higher at the edges than the center so the cakes bake flat.
7. Bake 22 to 26 minutes, until the tops are golden, spring back when pressed lightly in the center, and a toothpick comes out clean. The edges should just be pulling away from the pan. Do not open the oven before 20 minutes.
8. Cool in the pans on a rack for 10 minutes, then run a thin knife around the edges, turn the layers out, peel off the parchment, and cool completely, top side up, at least 1 hour. Warm cake will melt the cream instantly.
9. Whip the cold heavy cream with the powdered sugar and vanilla to soft, billowy peaks that just hold their shape — about 2 minutes with a hand mixer. Stop before it turns grainy; it will firm up slightly as you spread it.
10. Set the flatter, better-looking layer aside for the top. Place the other layer on a serving plate, cut side up, and spread the raspberry jam to within 1/2 inch of the edge. Stir the jam first if it is stiff, or warm it 10 seconds in the microwave and let it cool.
11. Dollop the whipped cream over the jam and spread it into a thick, even cushion. Scatter fresh raspberries over the cream if using. Set the reserved layer on top and press down gently and evenly with your palms.
12. Dust the top generously with superfine sugar through a fine sieve. Serve within a few hours, cutting with a long serrated knife wiped clean between slices; refrigerate leftovers up to 2 days and let them sit out 20 minutes before serving.

Chef's tips

Nutrition (per serving, estimated)

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