Victoria sponge

The quintessentially British cake must be the Victoria sponge, right?! Whenever I make it, people go crazy for it. I understand why, it is very good, but it is so easy to make it should create that much fuss.

I made this for work for the monthly birthdays a while back, and it disappeared in a flash. First when it was finished people looked towards the other cakes, a phenomenal frosted brownie and marzipan cake. Crazy, right?

My go to-recipe for an English sponge is Delia’s. We do these kind of sponges in Sweden as well, but the less buttery ones (some even completely without butter) are more common. They are bouncier and less sturdy, but very moist, but not suitable for this kind of cake. Here you want the firm, but moist, sponge that can handle the weight from the cream and jam and not absorb too much of the liquid.

I made this version slightly summery with some fresh strawberries in it, but you can just have jam and cream if you prefer. It is good either way?

Victoria sponge, serves 8

175 g plain flour

1 tsp baking powder

3 eggs at room temperature

175 g softened butter

175 g caster sugar

1/2 tsk vanilla


300 ml whipped cream, sweetened with a tsp of sugar (or vanilla sugar)

100 ml strawberry or raspberry jam

100 g strawberries, slices – not necessary

Sieve the flour into a bowl. Add the other ingredients. Use an electric whisk to incorporate into a batter. Divide the batter between two springforms, greased, of the same size. Place in 175 C oven for about 35 minutes. Do not open the oven door before half an hour has passed so the cake won’t rise unevenly. Leave to cool comletely.

Spread the jam on one of the sponges. Place the sliced strawberries on top (if you want to use them) and then cover with the quite firmly whipped cream. Place the other sponge on top and powder with icing sugar. Keep in the fridge if not consumed immediately (because of the fresh cream).