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.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

  • 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.

  • 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.

  • 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

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

Reviews (102)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(87)

Most helpful critical review

Rating: 2 stars
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
(77)
120 Ratings
  • 5 star values: 46
  • 4 star values: 23
  • 3 star values: 18
  • 2 star values: 16
  • 1 star values: 17
Rating: 5 stars
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
(87)
Rating: 2 stars
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
(77)
Rating: 5 stars
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
(47)
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Rating: 5 stars
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
(26)
Rating: 4 stars
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
(19)
Rating: 5 stars
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
(16)
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Rating: 5 stars
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
(11)
Rating: 1 stars
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
(10)
Rating: 2 stars
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
(10)