#sponge cake

POV: You’ve just baked the perfect Victoria sponge and you’re about to cut the first slice 👀

Close‑up crumb shot so you can almost taste it through the screen…

Classic British bake with UK and US measurements so anyone can make it at home.

Save this for your next bake day 🍰

Ingredients (UK + US):

200 g caster sugar (1 cup superfine sugar)

200 g unsalted butter, soft (14 tbsp / 1 ¾ sticks)

4 medium eggs (UK) / 4 large eggs (US)

200 g self‑raising flour (1 ⅔ cups self‑rising flour)

1 tsp baking powder

2–3 tbsp milk (2–3 tbsp whole milk)

1 tsp vanilla extract

200 g strawberry jam (¾ cup)

150 ml double cream, whipped (⅔ cup heavy/whipping cream, whipped)

Icing sugar (powdered sugar) to dust

Two 20 cm sandwich tins (two 8‑inch cake pans), greased and lined

Method:

Heat oven to 180°C (160°C fan) / 350°F. Grease and line two 20 cm / 8” tins.

Beat butter and sugar together until really pale and fluffy. Add eggs one at a time, then vanilla.

Gently fold in self‑raising flour and baking powder. Add a little milk until the batter is soft and drops off the spoon.

Divide between tins, level the tops, and bake for 20–25 minutes until golden and a skewer comes out clean.

Cool completely on a wire rack.

Spread jam over one sponge, top with whipped cream, then sandwich with the second layer.

Dust with icing sugar, slice, and enjoy with a cuppa.

Sponge Cake

1 1/4 cups sifted cake flour 1 1/2 cups sugar 1/2 tsp. baking powder 3/4 cups egg whites 1/2 tsp. salt 1 tsp. cream of tartar 1/2 cups egg yolks 1/4 cup cold water 1 tsp. vanilla 1 tsp. lemon or almond extract

Sift together the sifted cake flour, one cup sugar and baking powder. Measure into a large bowl the egg whites, salt and cream of tartar and beat at high speed with electric mixer until soft mounds begin to form. Beat remaining sugar into egg whites, a tablespoon at a time. Beat until very stiff, straight peaks are formed. (Eggs should be at room temperature.)

Combine egg yolks, cold water and flavorings and blend into dry ingredients. Beat at medium speed for 1 minute. Fold egg yolk mixture (1/4 at a time) into whites and fold gently until whites are completely blended. Do not stir.