Victoria Sponge Cake

Instructions

Step 1 Preheat the oven to 350°F (175°C) and grease and line two 8-inch round cake pans with parchment paper. /n
Step 2 In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. /n
Step 3 Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. /n
Step 4 Sift together the self-rising flour and baking powder, then gently fold into the batter until just combined. Stir in the milk to create a smooth, soft batter. /n
Step 5 Divide the batter evenly between the prepared pans and smooth the tops. /n
Step 6 Bake for 20–25 minutes until golden and a toothpick inserted into the center comes out clean. /n
Step 7 Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. /n
Step 8 In a chilled bowl, whip the heavy cream with 2 tablespoons powdered sugar until soft peaks form. /n
Step 9 Spread the jam evenly over one sponge layer, then top with the whipped cream. /n
Step 10 Place the second sponge layer on top and dust generously with powdered sugar before serving.

Storage and Reheating Tips

Store Victoria Sponge Cake in an airtight container in the refrigerator for up to 3 days. Allow the cake to come to room temperature before serving for the best texture and flavor. Because of the fresh cream filling, freezing is not recommended after assembly, though the sponge layers can be frozen individually for up to 2 months.