Victoria Sponge Cake

Since I am no longer running the bake shop, I am really enjoying spending time in my own kitchen and baking for my friends. A few months ago a good friend of mine texted me and asked to order a cake (not knowing I didn’t run the bake shop anymore) and so of course I offered to make him one. His request was a Victoria Sponge Cake as his wife is from London, and that’s her favorite cake. If I had been still been running the bake shop, I most likely would have had to say no, as I wouldn’t have had time to research, test, and develop a new recipe for just one cake. But, I have the time now and this was such a fun request as I have heard of a Victoria Sponge Cake before, but never made one.

Victoria sponge cake recipe. How to make victoria sponge cake. The best victoria sponge cake recipe. High altitude victoria sponge cake recipe. From scratch victoria sponge cake recipe. Easy to make victoria sponge cake. Simple victoria sponge cake recipe.

What is a Victoria Sponge Cake? This cake is British and is named after Queen Victoria as she was known to eat a slice every afternoon with her tea. Sounds like a pretty good routine to me! This simple and classic cake goes well with tea and I think it could also dub as breakfast.

Sponge cake is made with sugar, eggs, and flour – typically no milk is used in this type of cake. Victoria Sponge Cake is only two layers, and it in the middle it has raspberry or strawberry jam accompanied by a whipped cream or buttercream. And, it typically has no frosting on top and instead is just dusted with powdered sugar for a very simple and understated cake.

My friend requested specifically requested strawberry jam, as that’s his wife’s fave. So, I made a simple sponge cake (with the addition of vanilla extract, as it’s typically not included in this type of cake). I made two layers, and then put strawberry jam on the first layer, and made my favorite whipped cream frosting to top the jam. I thought that was a nice compromise in between buttercream and whipped cream. Then I topped it with the second cake layer, sifted powdered sugar on top, and added fresh strawberries.

This Victoria Sponge Cake is a perfect cake to make during the summer, as it’s light, you can even make your own strawberry jam from scratch as strawberries are in season, and I use a whipped cream frosting here, which is cool – so this cake is really refreshing in the summer months! You’ll want to make this all summer long.

Why Organic

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

Victoria sponge cake recipe. How to make victoria sponge cake. The best victoria sponge cake recipe. High altitude victoria sponge cake recipe. From scratch victoria sponge cake recipe. Easy to make victoria sponge cake. Simple victoria sponge cake recipe.
Victoria sponge cake recipe. How to make victoria sponge cake. The best victoria sponge cake recipe. High altitude victoria sponge cake recipe. From scratch victoria sponge cake recipe. Easy to make victoria sponge cake. Simple victoria sponge cake recipe.

Victoria Sponge Cake

Recipe by MimiDifficulty: Easy
Makes

8

servings

A light and fluffy vanilla sponge cake is filled with strawberry jam and a light and fluffy whipped cream. This Victoria Sponge Cake is dusted with powdered sugar and fresh strawberries.

Ingredients

  • Batter
  • 1/2 cup (113 grams) organic salted butter, softened

  • 170 grams (3/4 cup) organic cane sugar

  • 1 teaspoon organic vanilla extract

  • 3 organic large eggs

  • 170 grams (1 1/3 cups) organic all purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon fine sea salt

  • 2 tablespoons hot water

  • Filling
  • 85 grams (3 ounces) organic strawberry jam

  • 1/2 cup organic heavy whipping cream

  • 35 grams (1/4 cup) organic powdered sugar, sifted

  • 1/4 teaspoon organic vanilla extract

  • Topping
  • organic powdered sugar

  • 6 to 8 organic strawberries

Directions

  • Preheat the oven to 350°F. Line two 6-inch cake pans with parchment paper.
  • To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar and vanilla extract. Mix on low until combined, then continue to mix and cream butter and sugar for 5 minutes or until light and fluffy.
  • Add the eggs, all purpose flour, baking powder, and fine sea salt in that order. Mix on low until combined. With the mixer on low, add in the hot water and mix on low until a smooth batter forms. Scrape down the sides of the bowl, and mix again if needed. Transfer the batter to the prepared pans evenly, about 284 grams each.
  • Bake for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean. Allow to cool completely in the pans.
  • Remove the cakes from the pans and place one layer on a cake stand. Spread strawberry jam on top and place in the fridge for 20 minutes. This helps to refrigerate the strawberry jam so that the whipped cream will stay put.
  • To make the filling: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, powdered sugar, and vanilla extract. Mix on low and gradually begin to increase speed as mixture thickens, until you are at full speed. Whisk until peaks form and the frosting is fluffy.
  • Remove the cake from the fridge, and add the whipped cream frosting on top of the jam. Top with the second cake layer.
  • Sift powdered sugar on top, and top with fresh strawberries. Serve immediately.

Notes

  • High Altitude — Bake at 350°F for 17 to 22 minutes or until a wooden pick inserted in the center comes out clean.

Did you make this recipe? 
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Make sure to check out my Strawberry Almond Cake recipe, which I’m sure you’ll love too! And, share it with someone who you think will like it too!

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