Recipe For Sponge Cake With Jam

Victoria Sponge Cake is a British classic. And with good reason, I think. Because there’s something so satisfying about its combination of simple flavours. Buttery sponge cakes sandwiched with fruity jam and, in my version, plenty of buttercream with a hint of vanilla.

A good Victoria Sponge is also quick and easy to make, even for beginners. Perfect as a snack with a cuppa, as part of a traditional afternoon tea, as a dessert, or for picnics, no wonder Victoria Sponge always comes near the top in surveys of Britain’s favourite cakes.

Recipe, to say a little about when this popular cake was first made. But I was wrong as its exact origins aren’t known.

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As you’d expect for a confection presumably named for Queen Victoria, the first references to a Victoria cake, sponge, or sandwich appear in the mid-nineteenth century. However, I learned from the very useful Foods of England that it’s not until Mrs Beeton’s recipe for ‘Victoria Sandwiches’ in her

Though. Most of the recipes I see for ‘sandwich’ are filled with jam only. No cream or buttercream. And, to paraphrase Philip Larkin, I would rather venture forth in a field of snakes without boots than have a jam-only Victoria sponge.

For me, the filling must contain buttercream rather than whipped cream. I think its firmer texture goes much better in this simple but moreish cake. Buttercream doesn’t seep into the sponge either, so you can fill the cake well in advance. This is also great for small households like mine where we eat it over several days. Another bonus, as a picnic fan, is that the buttercream version is more robust when transported.

Victoria Sponge Cake Recipe

Is a great stand-by when you have the urge for cake. But, so good, it’s perfect for a special occasion or to serve to guests.

You’ll find full instructions and ingredient amounts in the detailed recipe card at the end. What follows is an overview plus a few images that should help beginner cake makers.

You start by sifting together the flour, baking powder, and salt. Set this aside while you beat together the butter and sugar, plus the vanilla if using. If you have electric beaters then this will be much quicker. You could do it by hand, but life is made considerably easier with even no-frills beaters.

Classic Victoria Sponge Cake

Beat until light and fluffy. Your butter will need to be very soft to do this, so take it out of the fridge well in advance. I’ve been known to soften it

Next, you beat in the eggs, one at a time. I add a little of the measured flour with each egg to help prevent the batter splitting. Ditto with the splash of milk: add a scant tablespoon of the flour when you beat it in.

The amounts shown in the detailed recipe are for deep, round cake tins that are 18 centimetres in diameter. However, in the recipe notes at the end I also give amounts for 20 cm tins. I have non-stick springform ones, but loose-bottomed tins are fine too. To be one hundred per cent sure the cakes will turn out easily, I grease the tins with butter first.

Classic Sponge Sandwich Recipe

The cakes are going to take around 20 minutes to get risen and golden brown. They should be slightly pulling away from the sides of the tins and the tops should be set and springy if you gently press them. Because ovens vary, I suggest you check after 15 minutes and turn the temperature down a smidgen if you think they’re browning too quickly.

Don’t try to remove the cakes from the tins straight away. Leave for 5 – 10 minutes then take out and transfer to a wire rack until completely cold.

While that’s happening, you can be getting on with making the vanilla buttercream. All you need is more soft butter, sifted icing sugar, and vanilla extract.

Classic Victoria Sponge Cake Recipe

Start by beating the butter until soft. I use a small plastic spatula. Then gradually beat in about half the icing sugar, followed by the vanilla. Then beat in the remaining icing sugar. I like a firmish buttercream, but if you want it softer then add a drop or two of milk.

When the cakes are completely cold, turn one over and spread it with the buttercream, going right up to the edges. Next spread a generous amount of jam (3 – 4 heaped tablespoons) over the buttercream, leaving a little bare edge. Raspberry jam is traditional, although I prefer Homemade Strawberry Jam .

Finally, take the second cake and place it, right side up, on top of the filling. Gently press down so the jam starts peeping appetizingly out, then dust over some icing sugar.

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I don’t know how many Victoria sponge cakes I’ve made over the years. But I’m always surprised at just how good this simple treat is. The buttery cakes are substantial without being heavy. The filling, fruity and creamy, is a delight.

Perfect as a snack with a cuppa, as part of a more elaborate and traditional afternoon tea, as a dessert, or on picnics, no wonder

An easy British classic that's perfect for afternoon tea, parties and picnics. Buttery sponge cakes sandwiched with fruity jam and buttercream with a hint of vanilla.

Victoria Sponge With Strawberry Jam

The recipe gives ingredient amounts for two deep, 18cm diameter round sandwich tins. If your tins are 20cm: increase the flour, butter and sugar to 200 grams each, increase the baking powder to 1.5 tsp baking powder use 4 eggs instead of 3. You may need to add a little extra milk and increase the baking time.A simple but delicious vanilla sponge cake filled with roasted strawberry jam and topped with an uncomplicated vanilla glaze. Makes a simple elegant birthday cake.

Spouse gets to choose her birthday cake every year and this year she requested something uncomplicated using her favourite vanilla sponge cake recipe. This simply beautiful cake was the delicious result.

Spouse is a big fan of old fashioned sponge cake and a plain slice of it with berries and cream is one dessert she would choose over and over. I took the inspiration for this cake from her love of that uncomplicated classic.

Easy Victoria Sponge Cake

I decided to boost the flavour in the strawberries by using some of my Roasted Strawberry Jam to fill the cake. This method of making jam in the oven is incredibly easy and produces some of the most intense strawberry flavour that you could imagine.

All that was left was to choose something for the top and I settled on a glaze to let drip over the sides, making it even more visually appealing. I think it looks good enough to serve to the queen if she were coming for tea.

We enjoyed it with some extra berries and a little thick cream on the side and Spouse was very pleased indeed with her latest birthday cake. I’ll bet you know someone with classic good taste who would enjoy it too.

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We’ve put together a collection of the 25 Most Baked Cakes of the last 12 years on Rock Recipes. You are sure to find several to love.

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Jam And Cream Sponge

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A simple but delicious vanilla sponge cake filled with roasted strawberry jam & topped with an easy vanilla glaze. Makes a simple, elegant birthday cake.

For a larger cake, make the sponge recipe in a 10 inch spring form pan, increasing all of the ingredients by 1/3.

Classic Sponge Cake With Jam And Cream

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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I made this cake for my son's birthday yesterday. Fantastic!! Thank you for your great instructions. I will certainly bake this cake again!

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Cake rose above the top of the tin Checked as per recipe and removed from oven, It collapsed completely after about 2 minutes

Oh goodness wish me luck! lol. No more buying cakes as my kids can't eat dairy... I hope it works with nuttlex replacement to butter! Such a detailed recipe to follow. I hope my sponge works out :)

I have printed out the recipe and hope to make it. One question, there is no salt are baking powder in

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