← Back to Search Results
Victoria Sponge Cake Recipe-1192

Photo by: Joey De Leo
Comments: 0


This light sponge cake is perfect with tea.

Yield: Makes 8 servings
Prep time: 20 Mins
Cooking time: 25 Mins


  • 12 tbsp butter, at room temperature, plus more for the pans
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 cup plus 2 tbsp all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup raspberry preserves
  • 2/3 cup heavy cream
  • Confectioners sugar, for sifting

Special Equipment:

  • Two 8 in (20cm) round cake pans



1. Preheat the oven to 375°F (190°C). Lightly butter two 8in (20cm) round cake pans and line the bottoms with wax paper.

2. Beat the butter and sugar together with an electric mixer on high speed for 3 minutes, or until very pale and fluffy. One at a time, beat in the eggs, beating well after each addition. Sift the flour, baking powder, and salt together. Add to the butter mixture and beat on low speed until smooth.

3. Divide the mixture equally between the cake pans and smooth the tops. Bake for 20–25 minutes, until the cakes spring back when pressed in the centers. Let cool on a wire rack for 5 minutes. Invert and unmold onto the rack, and peel off the wax paper. Cool completely.

4. Place one cake layer upside down on a serving plate. Spread with the raspberry preserves. Lightly whip the cream until soft peaks form. Spread over the preserves. Top with the remaining layer, rounded side up. Sift confectioner's sugar over the top and serve immediately.


Banana and Dulce de Leche Cake: Omit the whipped cream and preserves. Spread the cake bottom layer with ¼ cup dulce de leche and top with 1 large banana, thinly sliced. Top with the second layer, and substitute cocoa power for the confectioner's sugar garnish.


Caution: for the best results, have all your ingredients at room temperature.

Freeze for up to 1 month.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

460kcal (23%)
69mg (7%)
2mg (3%)
256mcg RAE (9%)
152mg (51%)
178mg (7%)
16g (81%)
27g (41%)
1mg (7%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
martin-yans-china Martin Yan's China
by Martin Yan
nigella-express Nigella Express
by Nigella Lawson
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
cook-with-jamie Cook with Jamie
by Jamie Oliver
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
a-new-way-to-cook A New Way to Cook
by Sally Schneider

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?