Victoria Sponge Cake

A Victoria Sponge is one of the simplest cakes there is and quite one of the best. Plain, airy cakes, sandwiched with sweet jam and smooth, whipped cream: it is no wonder that it has been such a favourite through the generations.

would be best if you enjoyed the Victoria sponge cake the same day you assembled it. However, you can store any leftovers covered and refrigerated for up to 3 days. Over time, the jam and whipped cream filling will soak into the cake, causing the crumb to become a little soggy.


I recommend only freezing the cake layers and assembling the cake with the jam and whipped cream right before serving. Make sure to allow the cake to cool to room temperature before wrapping it tightly with plastic wrap and then tin foil. Store the cake layers for up to 3 months. When ready to eat, thaw in the fridge overnight, bring to room temperature, then add the jam and whipped cream.


2 cups self-rising flour (240g)

▢¼ teaspoon baking powder

*▢¼ teaspoon salt

▢1 cup unsalted butter softened (227g)

▢1 cup plus 2 tablespoons granulated sugar (225g)

For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

Leave a Comment

Copyright © 2024.