I found an English Sponge Cake tip tucked inside a Victorian cookbook that turned the old recipe into something unexpectedly clever.

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I still remember the first time I bit into a Victoria Sponge, that cloudy sweetness and the faint tartness of raspberry jam catching me off guard. I love how something so simple can whisper history, its softness making you wonder about the hands that baked it before.

As someone obsessed with textures I cant stop thinking about the way caster sugar caramelizes with heat and gives that delicate crumb a tiny crunch. Call it an English Sponge Cake if you like, but there’s a secret in the soul of this one that keeps me making it again, even when I say I’ll try something new.

Ingredients

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Caster sugar, pure carbohydrate, adds sweetness and structure, helps cake brown and stay moist.
Unsalted butter, high in fat, gives richness and tender crumb, adds flavor but not healthy in excess.
Self raising flour, provides carbs and some protein, contains leavener so sponge rises light and springy.
Eggs, good protein, help bind and aerate, add moisture and golden color to sponge.
Vanilla extract, tiny amount mostly aroma not nutrition, makes cake taste rounded and sweet.
Raspberry jam, adds fruity sweetness and acidity, gives flavor contrast, some sugar so not light.
Double cream, very high fat, whipped for a luscious filling, adds richness and soft mouthfeel.

Ingredient Quantities

200g caster sugar

200g unsalted butter softened

200g self raising flour, sifted

1 teaspoon baking powder

pinch of salt

4 large eggs

1 teaspoon vanilla extract

2 tablespoons milk

4 tablespoons raspberry jam

200ml double cream

1 tablespoon icing sugar for dusting

How to Make this

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1. Preheat the oven to 180C (350F, gas 4). Grease and line two 20cm round cake tins with baking paper, try to get the paper to sit flat.

2. Beat 200g caster sugar and 200g softened unsalted butter together until pale and fluffy, this takes a few minutes with an electric mixer, you can do it by hand but it’s harder.

3. Add the 4 large eggs one at a time, beating well after each addition, then stir in 1 teaspoon vanilla extract. If the batter looks a bit curdled add a spoonful of the flour to help it come back together.

4. Gently fold in 200g sifted self-raising flour, 1 teaspoon baking powder and a pinch of salt with a spatula, don’t overmix or you’ll lose air.

5. Stir in 2 tablespoons milk to loosen the batter so it drops slowly from a spoon.

6. Divide the batter evenly between the two tins (weigh them or eyeball), smooth the tops and give each tin a gentle knock on the counter to release big air bubbles.

7. Bake for 18 to 22 minutes until golden and springy and a skewer comes out clean, ovens vary so check from 15 minutes.

8. Let the cakes cool in their tins for about 5 minutes, then turn them out onto a wire rack and cool completely before filling.

9. Whip 200ml double cream to soft peaks (chill the bowl and whisk first if you can), don’t overwhip or it will go grainy; have the 4 tablespoons raspberry jam ready, warm it slightly if it’s very stiff.

10. Assemble by spreading the jam over the cut surface of one sponge, spoon the whipped cream on the other and spread, sandwich together, then dust the top with 1 tablespoon icing sugar. For cleaner slices chill for 10-15 minutes before cutting.

Equipment Needed

1. Two 20cm round cake tins, greased and lined with baking paper (try to get the paper to sit flat)
2. Electric mixer (hand or stand) — if you dont have one use a large bowl and whisk but its harder
3. Mixing bowls, one medium for batter and one small for wet bits
4. Digital kitchen scales and measuring spoons
5. Sieve for sifting the flour and a spoon to level
6. Rubber/silicone spatula for folding and scraping the bowl
7. Metal spoon or spatula and a clean counter space to divide batter and knock out air bubbles
8. Wire cooling rack and a skewer or toothpick to test for doneness
9. Chilled bowl and whisk (or electric hand whisk) for whipping the cream, plus a small sieve or shaker for dusting icing sugar

FAQ

Q: How long and what temperature do I bake the sponge for? A: Preheat oven to 180C (160C fan, 350F). Divide the batter between two 20cm tins and bake 18 to 22 minutes until golden and springy and a skewer comes out clean. Dont overbake or it gets dry.

Q: How do I get two even, level layers? A: Weigh the batter and split it evenly, level the tops with a spatula, and tap the tins on the counter to remove big air bubbles. If you have baking strips use them, if not reducing oven temp a little helps stop doming.

Q: How do I stop the jam soaking into the cake? A: Warm the jam a bit so it spreads easy, strain out seeds if you want a smooth finish, then spread a thin layer in the centre not right to the edges. You can also brush a tiny bit of warmed jam on each layer first to seal it.

Q: How should I whip the cream so it doesnt go runny or turn to butter? A: Whip double cream to soft peaks, then stop. Soft peaks hold shape but still spread easy. If you go too far add a splash more cream and re-whip gently, but dont overwork it.

Q: Can I make this ahead and how do I store it? A: You can bake the sponges a day ahead and leave unfilled in an airtight tin at room temp for up to 48 hours, or freeze layers for up to 2 months. Once filled with cream put it in the fridge and eat within 24 hours, let it come to room temp 20 minutes before serving.

Q: I only have plain flour or need dairy free, what can I do? A: For plain flour add baking powder (about 2 teaspoons for the 200g) to mimic self raising flour. For dairy free use a dairy free spread for the cake, and chilled coconut cream or a plant based whipping cream instead of double cream, texture will be slightly different but still tasty.

Victoria Sponge Recipe Substitutions and Variations

Caster sugar: use regular granulated sugar but blitz it in a blender to make it finer, or superfine sugar if you have it; for a deeper flavour try light brown sugar (will make the cake a touch denser).
Unsalted butter softened: swap with the same weight of salted butter and skip the pinch of salt, or use block margarine suitable for baking, or solid coconut oil (gives a slight coconut note).
Self raising flour: replace with 200g plain all purpose flour plus 2 teaspoons baking powder and a pinch of salt, or use cake flour for a lighter crumb but add the same leavening.
Eggs: 1 egg = about 3 tbsp aquafaba (so 12 tbsp for 4 eggs) whipped for volume, or 1 tbsp ground flaxseed mixed with 3 tbsp water per egg (4 flax eggs total), or about 200g silken tofu blended for a dense, moist result.

Pro Tips

1) Get everything room temp but not sloppy. Its easier to cream butter and sugar if the butter is soft but still holds its shape. If it looks greasy or sinks when you press it, pop it in the fridge for 10 minutes then try again.

2) Beat and fold like you actually care. Scrape the bowl often so all the butter gets aerated, and when you add the flour fold gently with a spatula so you dont knock out the air you worked for. If the batter looks curdled after the eggs, stir in a small spoonful of flour or a splash of milk to bring it back.

3) Use a scale and warm the jam a bit. Weighing batter gives evenly rising layers and way neater cakes, and a few seconds in the microwave makes thick jam spreadable without tearing the sponge. If you dont want seeds in your slices, push the jam through a sieve first.

4) Chill for cleaner slices and more stability. After assembling, pop the cake in the fridge for at least 10 to 20 minutes so the cream firms up. It makes cutting much nicer and the layers wont squish.

5) Keep an eye on the oven and the cream. Ovens lie so check a few minutes early with a skewer and use an oven thermometer if you have one. For whipped cream chill the bowl and whisk first, whip slowly to soft peaks and stop there dont go too far or it will get grainy.