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EasyDessertsvegetarianCC0 1.0 Universal
Classic British Victoria Sponge Cake with Strawberry Jam and Cream
The regal quintessence of British afternoon tea: two feather-light, golden butter sponge cakes sandwiched with sweet strawberry preserve and luscious cream, dusted with caster sugar.
Prep
20 min
Cook
25 min
Total
45 min
Oven
180Ā°C (160Ā°C vent.)
Ingredients
servings
8
- Unsalted butter, softened200 g
- Golden caster sugar200 g
- Large fresh eggs, room temperature4 pc
- Self-raising wheat flour, sifted200 g
- Pure vanilla extract1 tsp
- High-fruit strawberry preserve150 g
- Double cream or clotted cream, softly whipped150 ml
- Icing sugar for dusting top1 tbsp
Preparation Steps
1
Cream soft butter and caster sugar with electric mixer for 4-5 mins until pale and fluffy. Add beaten eggs one by one with vanilla, beating well between additions.
6 min timer
2
Gently fold in sifted flour using a flexible spatula. Divide evenly between two lined 20cm tins. Bake at 180Ā°C for 20-25 mins until golden and springy. Cool completely on a rack.
25 min timer
3
Place one sponge on a platter; spread generously with strawberry jam and topped with softly whipped cream. Sandwich with second sponge and dust top with icing sugar.
5 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
460
Protein
6g
Carbohydrates
52g
Fat
26g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: British & European Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & British Traditional Cookery Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
