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Easy Victoria Sponge cake with whipped cream and strawberry jam

Easy Victoria Sponge — British Jam Cream

A classic British cake made from two simple sponge layers sandwiched with jam and cream, perfect for afternoon tea or cozy gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Tea Time
Cuisine: British
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 200 g unsalted butter, softened Must be softened for best results.
  • 200 g caster sugar Regular granulated sugar works if caster sugar is not available.
  • 4 pieces eggs Room temperature for better blending.
  • 200 g self rising flour Can substitute with plain flour + baking powder.
  • 1-2 tablespoons milk Only if needed for batter consistency.
  • 1 teaspoon vanilla (optional) Not strictly traditional but adds flavor.
Filling Ingredients
  • 5-6 tablespoons strawberry or raspberry jam Use a jam you enjoy.
  • 200 ml whipping cream or double cream Lightly whipped is best.
  • Powdered sugar for dusting To finish the cake.

Method
 

Preparation
  1. Preheat oven to 350 F (180 C) and grease and line your 8-inch round cake tins.
  2. Cream together the softened butter and caster sugar until light and fluffy.
  3. Add the eggs one at a time, mixing between each addition. If the mixture appears to split, add a spoonful of flour.
  4. Gently fold in the self-rising flour. If using, add the vanilla extract and mix. If the batter is too thick, add a splash of milk.
Baking
  1. Divide the batter evenly between the prepared tins and smooth the tops.
  2. Bake for 20-25 minutes, or until golden and springy in the middle.
  3. Cool in the tins for 10 minutes, then transfer to a cooling rack to cool completely.
Assembly
  1. Whip the cream until it holds soft peaks, being careful not to over-whip.
  2. Spread jam on the top of one cake layer, and dollop or spread whipped cream on top of the jam.
  3. Place the second cake layer on top and dust with powdered sugar.
  4. Avoid assembling while the cake is still warm to prevent melting the cream.

Notes

This cake is versatile; ensure your butter is softened for optimal results and feel free to experiment with different jams. Store leftovers in the fridge in a covered container for 1-2 days.