A deliciously, moist, buttery and light vanilla cake. Filled with jam and topped with just a sprinkling of powdered sugar. Perfect for any day of the week. Serve on it's own or with fresh cream and a cup of tea. Delish!
So, while in England recently, I learned another trick.
My sister-in-law was quickly putting together a cake and I was helping with the dishes. I glanced over as she was putting the eggs in the cake, and I counted four! Four! So, I had to ask as she was just making a vanilla cake with the normal eggs, butter, sugar and flour method. She told me that you just have to use four eggs for it to be a perfect Victoria Sponge. Guess what? She was totally right (not that I ever doubted her at all).
So, this cake comes out with top stars for being spongy and moist. It has already become a favourite in our house since returning home. Thanks Vicky!
Updated This recipe was originally on the blog back in September 2015. My goodness, that is just about two years ago. Where in the world does the time go? Cliché, I know. But it is the truth that time just goes by in the blink of an eye. So, today when I made this cake, I realized I hadn't made it in just about two years. It almost just seems like yesterday. The cake was just as good today as it was back then and I must make it more often. Mostly because it is one cake that everyone in this house will eat. I struggle finding desserts that everyone enjoys. Why can't they all be like me and just eat everything?
A few notes about the cake. It is easy, real easy. All mixed in one bowl and it only takes about 10 minutes. Not bad.
I used store bought strawberry jam because that was what I had in my fridge. You can use home made jam if you have that as well as any flavour you like.
This cake really is best the day it is made but will keep in an airtight container on the counter for a couple of days.
I like it on it's own, but goes really well with fresh whipped cream if you want that extra touch of decadence.
Classic Victoria Sponge Cake
Serves 10 / Prep time: 10 minutes / Bake time: 20 minutes
For the cake:
Cup/225 grams of butter, at room temperature
1 Cup/200 grams of sugar
1 2/3 Cups/200 grams of flour
2 teaspoons of vanilla extract
2 teaspoons of baking powder
1/2 teaspoon of salt
For the filling and topping:
1 Cup/245 grams Jam of your choice (I used strawberry)
Preheat oven to 350 degrees F. Grease and line with parchment paper two 8-inch round cake tins. Set aside
In your mixing bowl, beat the butter until smooth. Add sugar, eggs and vanilla and continue mixing for about 2 minutes. Add in the flour, baking powder and salt. Mix until just combined. Evenly pour batter into the two prepared cake tins. Bake for about 20 minutes, or until when pressed the cake bounces back.
Remove from oven and set over a wire rack. Use a sharp knife to release the cakes from the sides. Turn out on the wire rack and remove parchment paper. Let cool completely.
Once cake is cooled, transfer it to a serving platter. Place one layer down and cover with the jam and then place the other layer on the top. Sprinkle over the powered sugar. Ready to serve!
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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