Tulo

Classic Victoria Sponge Cake Recipe

A round two-layer Victoria sponge cake filled with raspberry jam and whipped cream, dusted with caster sugar, with one slice cut to show the pale golden crumb.
Photo by Ali Dashti on Pexels

Caster sugar's crystals are much finer than standard granulated sugar, so they dissolve almost instantly when creamed with butter. That faster dissolving traps more air into the fat during creaming, which is what gives this sponge its light, even crumb instead of a denser, more compact texture.

Prep
20 min
Cook
24 min
Total
44 min
Servings
8

Ingredients

Servings8
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup caster sugar
  • 4 eggs large eggs
  • 1 3/4 cups self-rising flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 2 tbsp whole milk
  • 1/3 cup raspberry jam
  • 1 cup heavy cream, whipped
  • 1 tbsp caster sugar, for dusting

Nutrition per serving

Calories
561
Protein
7g
Carbs
52g
Fat
37g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. 2In a large bowl, beat the softened butter and 1 cup caster sugar together until pale and fluffy, about 3-4 minutes.
  3. 3Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  4. 4Sift the flour and baking powder over the mixture and fold in gently with a large metal spoon until just combined, then stir in the milk to loosen the batter to a soft dropping consistency.
  5. 5Divide the batter evenly between the two prepared pans and smooth the tops with a spatula.
  6. 6Bake for 22-25 minutes, until golden and springy to the touch, and a skewer inserted into the center comes out clean.
  7. 7Let the cakes cool in their pans for 10 minutes, then turn out onto a wire rack to cool completely.
  8. 8Spread the raspberry jam over one cooled cake layer, top with the whipped cream, then set the second layer on top.
  9. 9Dust the top with the remaining tablespoon of caster sugar just before serving.

Tips & variations

  • No caster sugar on hand? Pulse regular granulated sugar in a food processor for 30-45 seconds until it looks slightly finer and less grainy; it won't be identical, but it dissolves faster than untreated granulated sugar.
  • Swap the raspberry jam for strawberry or lemon curd for a different filling.
  • Add the finely grated zest of one lemon to the batter for a brighter, citrus-scented sponge.
  • Stabilize the whipped cream with a tablespoon of mascarpone if the cake needs to sit out for a few hours before serving.

Storage & reheating

Because this cake is filled with whipped cream, store it covered in the refrigerator and eat within 2-3 days; let it sit at room temperature for about 20 minutes before serving so the sponge softens back up. To freeze, wrap the two unfilled, cooled sponge layers separately in plastic wrap and freeze for up to 2 months; thaw at room temperature before filling.

Tips from the Tulo kitchen

  • Use room-temperature eggs and butter; cold eggs can cause the batter to curdle slightly when added to the creamed butter and sugar, which knocks air back out of the mixture.
  • Weigh the flour rather than scooping it with a measuring cup if a kitchen scale is available; a packed cup of flour can weigh 20-30% more than intended and makes the sponge dense.

FAQ

What is caster sugar and how is it different from granulated sugar?

Caster sugar has much finer, smaller crystals than regular granulated sugar but isn't ground as fine as powdered sugar. Those smaller crystals dissolve faster in batters and meringues, which is why it's the standard sugar for creaming and whipping in British baking.

Can I use regular granulated sugar instead of caster sugar?

Yes, though the batter will take slightly longer to fully cream and the finished crumb may be a touch denser. If substituting, beat the butter and sugar for an extra minute or two to compensate for the slower dissolving.

Can I make my own caster sugar at home?

Yes. Pulse granulated sugar in a food processor for 30-45 seconds until the crystals look noticeably finer. Don't over-process it into powdered sugar, which has added cornstarch and behaves differently in this recipe.

Why did my sponge cake sink in the middle?

Sinking usually means the cake came out of the oven before the center fully set, or the oven door was opened too early while the structure was still developing. Bake until a skewer inserted in the center comes out clean and avoid opening the oven for the first 18-20 minutes.