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How to Make Victoria Sponge Cake


Victoria sponge cake,or victoria sandwich as it’s called in the uk, is one of the most popular cakes in  the world and has been around since 1887 when its recipe was first printed in the British Queen magazine.

It’s made of six thin layers of sponge cake sandwiched together with jam and topped with buttercream frosting, giving it both its name and its simple yet elegant look.

It has become something of an international symbol that represents hospitality and friendship, especially at celebrations like birthdays, Christmas and New Year’s Eve.

Mix the Batter

Victoria sponge cake is a traditional British classic. The basic ingredients include flour, sugar, eggs, and fat (butter), plus flavorings such as vanilla extract. It's called sponge cake because of its light and spongy texture; unlike some other cakes, it doesn't contain an elastic protein that would cause it to rise in air. To start, whisk together your dry ingredients,flour, baking powder, and salt,in a large bowl.

In another bowl or separate dish, mix together butter and sugar until creamy. Beat in eggs one at a time and stir in vanilla extract if you like. Stir wet ingredients into dry ingredients until just combined; don't overmix or you'll end up with tough sponge cake instead of light-as-air layers!


  • 1 cup granulated sugar
  • 1 orange zested and juiced
  • 1 cup unsalted butter cubed
  • 1 teaspoon pure vanilla extract
  • 1  cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • 3 Tablespoons cornstarch
  • ¾ teaspoon freshly ground cardamom
  • 4 large eggs room temperature
  • 1 cup heavy whipping cream chilled
  • 1 cup strawberry rhubarb jam homemade
  • 1/2 cup sliced strawberries
  • 3 Tablespoons powdered sugar
  • edible flowers or berries to garnish (optional)

Add the Fruit

Part of what makes a sponge cake so light and tender is that you don’t whip or aerate its batter. Instead, you just gently stir everything together; as long as you include some sort of liquid and fat, it should come out alright. To that end, be sure not to skip adding your favorite fresh fruit! Berries in particular make a lovely filling for sponge cakes.

Bake at the Right Temperature

According to Smitten Kitchen, The proper temperature matters because hot air expands and causes your cake's structure to rise. Cooler air doesn't expand as much, so it won't be able to support rising,In other words, if you don't bake at a high enough temperature (around 350 F), your cake will sink in on itself.

Baking at too low of a temperature will also cause your cake layers not to rise or rise unevenly. With higher temperatures come increased risk of browning and burning, however. You'll have to work with trial and error until you find what works best for you!

Cool Down Properly

Once you’ve taken your cake out of the oven,immediately start cooling it,There are a few ways to do that: You can place it on a wire rack and just leave it for about 20 minutes before turning it over onto a plate. Or, you can invert your tin onto a tray and slide another tray underneath (this is useful if you want to frost or stack other cakes).

You’ll know when your cake is ready by gently pressing down with your finger – if there’s no indentation, then it’s done! If there is an indentation, then give it 5 more minutes in the oven. Once cooled, remove from tins using a knife if necessary.

Slice it Up!

The perfect slice of cake isn’t easy, but you can make it a little easier with an offset spatula or, in a pinch, a butter knife. When your cake comes out of the oven, let it cool slightly and then run your knife along one side of each layer (while they’re still connected) in order to create some space between.

Then carefully rotate and separate them before cooling them completely on a wire rack. In order for all those layers to hold together without falling apart, it’s important that you not cut into either layer until both are firm enough that they won’t crumble when handled.


It is always worth experimenting with different flavours and finishes. Depending on your preferences, you may want a strong flavour in your cake but just a hint of it in your icing, or you may want to use one kind of icing for both.

If you want it spongier than I suggested, mix in a tiny bit more liquid (up to 10g), though bear in mind that adding extra liquid will increase how runny your mixture is. And if you want firmer buttercream, add a little extra sugar, up to 1/4 cup at a time,but be careful not to add too much or else it might not whip properly.

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