Victoria Sponge Cake

Name: Victoria Sponge Cake
Prep time: 30 min
Cook time: 20 min
Total time: 80 min
Yield: 1 8-inch cake
Ingredients: 1 cup all-purpose flour; 1 ½ teaspoons baking powder; 1 cup butter, softened; 1 cup confectioners' sugar; 2 large eggs eggs, room temperature; 1 teaspoon vanilla extract; ½ cup milk, room temperature

Rating: 3.54 stars

120 Ratings
102 Reviews
19 Photos

A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. Victoria Sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some powdered sugar over the top if you'd like.

By Caroline Victoria

Recipe Summary

prep:

30 mins

cook:

20 mins

additional:

30 mins

total:

1 hr 20 mins

Servings:

Yield:

1 8-inch cake

Nutrition Info

Ingredients

Original recipe yields 10 servings

The ingredient list now reflects the servings specified

1 cup all-purpose flour
1 ½ teaspoons baking powder
1 cup butter, softened
1 cup confectioners' sugar
2 large eggs eggs, room temperature
1 teaspoon vanilla extract
½ cup milk, room temperature

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch springform pan.

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Step 2

Sift the flour and baking powder into a medium bowl and set aside.
Step 3

Beat butter and sugar with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour batter into prepared pan.
Step 4

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool the cake in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely.
Step 5

This cake can be served as is, just dusted with confectioners' sugar. Alternately, cut the cake in half horizontally and sandwich the layers together with jam or custard.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving:

279.1 calories; 3.1 g protein; 22.9 g carbohydrates; 87 mg cholesterol; 223.3 mg sodium. Full Nutrition

Reviews (102)

Most helpful positive review

gborogirl

02/26/2008

I made this cake for the international festival and I cant cook or bake to save my life but this cake actually came out great! out of all the dishes there this one was the talk of the room and everyone enjoyed it. Granted it did take extra time to bake compared to how much time the recipe requires and it did get a little difficult when the top started to slide a little. Overall, adding strawberries in the middle and whipped cream with a circular design of strawberries sliced on top made it look very professional. It is an easy cake to bake even for someone like myself and its very tasty and I highly recommend it!! Read More

Helpful

(87)

Most helpful critical review

irishlass

06/01/2010

I am sorry this is not a good recipe for Victoria Sponge. The consistency is correct but it is much to greasy and tastes of nothing but butter. I lived in Ireland and this is a popular sponge there. I wouldn't serve this to anyone familiar with a true Victoria Sponge.Sorry, I hate leaving bad ratings. Read More

Helpful

(77)

120 Ratings

5 star values: 46
4 star values: 23
3 star values: 18
2 star values: 16
1 star values: 17

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

gborogirl

02/26/2008

Helpful

(87)

irishlass

06/01/2010

Helpful

(77)

EILISH40

05/20/2008

This is a good recipe for a butter type cake (nice and rich) but I would not call it a spongecake. A true spongecake is made without butter and very very light. A typical English treat usually filled with jam and topped with cream. Read More

Helpful

(47)

Kalaivani Thillaigovindan

10/26/2010

This was my first victoria cake...It turned out wonderful..only thing is i used 1/4 quarter cup of butter..used the same measurement for other ingredients. Read More

Helpful

(26)

Shirran T.

06/04/2007

I made this for my fiance the other night and was received well! Easy to make and it tastes good:) Read More

Helpful

(19)

Diana Moutsopoulos

08/01/2008

This cake was absolutely delicious. I layered it with whipped cream and strawberries for a classic treat. The flavour was just right and texture deliciously moist. Makes a perfect Victoria Sandwich! Read More

Helpful

(16)

chrissyj

05/22/2008

made this with gluten free flour and it was totally yummy i also put jam and butter icing in the middle and lemony butter icing on the top it went down very very well with the family thats for sure!:D Read More

Helpful

(11)

10/14/2009

I did not care for this recipe. It should contain equal parts of butter sugar and flour. 225g of butter is way too much - tried it and wasted all the ingredients on a greasy mess Read More

Helpful

(10)

jeffrey

09/29/2008

Didn't rise and needs more sugar. I had to make a very sweet sauce to save this "sponge cake" and with the poor outcome I'm going to pass on this recipe all together. Read More

Helpful

(10)

More Reviews

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All Reviews for Victoria Sponge Cake

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Nutritional Information

Victoria Sponge Cake

Servings Per Recipe: 10
Calories: 279.1

% Daily Value *

protein: 6 %

carbohydrates: 7 %

exchange other carbs:

dietary fiber: 1 %

sugars:

fat: 30 %

saturated fat: 61 %

cholesterol: 29 %

vitamin a iu: 13 %

niacin equivalents: 11 %

vitamin b6: 2 %

vitamin c:

folate: 7 %

calcium: 7 %

iron: 5 %

magnesium: 2 %

potassium: 1 %

sodium: 9 %

thiamin: 11 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Victoria Sponge Cake

1 of 102

All Reviews

gborogirl

02/26/2008

Helpful

(87)

irishlass

06/01/2010

Helpful

(77)

EILISH40

05/20/2008

Helpful

(47)

Kalaivani Thillaigovindan

10/26/2010

This was my first victoria cake...It turned out wonderful..only thing is i used 1/4 quarter cup of butter..used the same measurement for other ingredients.

Helpful

(26)

Shirran T.

06/04/2007

I made this for my fiance the other night and was received well! Easy to make and it tastes good:)

Helpful

(19)

Diana Moutsopoulos

08/01/2008

This cake was absolutely delicious. I layered it with whipped cream and strawberries for a classic treat. The flavour was just right and texture deliciously moist. Makes a perfect Victoria Sandwich!

Helpful

(16)

chrissyj

05/22/2008

Helpful

(11)

10/14/2009

I did not care for this recipe. It should contain equal parts of butter sugar and flour. 225g of butter is way too much - tried it and wasted all the ingredients on a greasy mess

Helpful

(10)

jeffrey

09/29/2008

Didn't rise and needs more sugar. I had to make a very sweet sauce to save this "sponge cake" and with the poor outcome I'm going to pass on this recipe all together.

Helpful

(10)