This easy and delicious Victoria Sponge from James Martin is a classic British treat that’s light, fluffy, and perfect for any occasion. With simple ingredients like butter, eggs, and raspberry jam, this cake is quick to make and always a crowd-pleaser. It’s a simple yet indulgent dessert everyone will love!
Ingredients Needed
- Oil, for greasing
- 200g (7oz) butter
- 200g (7oz) caster sugar
- ½ tsp vanilla essence
- 4 free-range eggs
- 200g (7oz) self-raising flour, sifted
- ½ jar raspberry jam
- 175ml (6fl oz) double cream, whipped
- 250g (9oz) raspberries
- 2-3 tbsp icing sugar
How To Make Victoria Sponge
- Preheat the oven and prepare the tins: Preheat the oven to 190°C (350°F), Gas 5. Grease and line two 20cm (8in) sandwich tins.
- Mix the butter, sugar, and vanilla: In a bowl or food processor, beat together the butter, sugar, and vanilla essence until well combined.
- Add the eggs: Slowly beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Fold in the flour: Sift in the self-raising flour and gently fold it into the mixture.
- Bake the cakes: Pour the mixture evenly into the prepared tins and bake for 20-25 minutes until golden brown. To check if done, insert a skewer into the center – if it comes out clean, the cakes are ready.
- Cool the cakes: Turn the cakes out onto a wire rack and let them cool completely.
- Assemble the cake: Once cooled, spread one cake with raspberry jam, followed by whipped cream, and top with fresh raspberries. Place the second cake on top to sandwich the layers together.
- Finish and serve: Dust with icing sugar and slice the cake to serve. Enjoy!
Recipe Tips
- Use room-temperature butter and eggs: This helps the ingredients mix smoothly, giving your sponge a light, airy texture.
- Don’t overmix the batter: Once you add the flour, fold it in gently to avoid deflating the batter, which could result in a dense cake.
- Check the cake with a skewer: Make sure the cake is fully baked by inserting a skewer in the middle; it should come out clean.
- Let the cakes cool completely: Allow the cakes to cool fully before spreading the jam and cream to prevent them from melting or sliding off.
How To Store Leftovers?
- Refrigerate: Let the leftover Victoria Sponge cool completely to room temperature before placing it in the fridge. Store in an airtight container for up to 3 days.
- Freeze: To freeze, wrap the cooled cake tightly in plastic wrap and place it in a freezer-safe container. It will keep for up to 3 months. To serve, let it thaw at room temperature for a few hours before enjoying it.
Nutrition Facts
Serving Size: 1 slice (from a 6/8-slice cake)
- Calories: 290
- Total Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 65mg
- Sodium: 115mg
- Potassium: 105mg
- Total Carbohydrate: 35g
- Dietary Fiber: 1g
- Sugars: 22g
- Protein: 2g
Try More James Martin Recipes:
- James Martin Black Forest Roulade
- James Martin Texas Meatballs
- James Martin Apple Cake
- James Martin Spanish Cheesecake Recipe
James Martin Victoria Sponge
Description
This easy and delicious Victoria Sponge from James Martin is a classic British treat that’s light, fluffy, and perfect for any occasion. With simple ingredients like butter, eggs, and raspberry jam, this cake is quick to make and always a crowd-pleaser. It’s a simple yet indulgent dessert everyone will love!
Ingredients
Instructions
- Preheat the oven and prepare the tins: Preheat the oven to 190°C (350°F), Gas 5. Grease and line two 20cm (8in) sandwich tins.
- Mix the butter, sugar, and vanilla: In a bowl or food processor, beat together the butter, sugar, and vanilla essence until well combined.
- Add the eggs: Slowly beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Fold in the flour: Sift in the self-raising flour and gently fold it into the mixture.
- Bake the cakes: Pour the mixture evenly into the prepared tins and bake for 20-25 minutes until golden brown. To check if done, insert a skewer into the center – if it comes out clean, the cakes are ready.
- Cool the cakes: Turn the cakes out onto a wire rack and let them cool completely.
- Assemble the cake: Once cooled, spread one cake with raspberry jam, followed by whipped cream, and top with fresh raspberries. Place the second cake on top to sandwich the layers together.
- Finish and serve: Dust with icing sugar and slice the cake to serve. Enjoy!
Notes
- Use room-temperature butter and eggs: This helps the ingredients mix smoothly, giving your sponge a light, airy texture.
- Don’t overmix the batter: Once you add the flour, fold it in gently to avoid deflating the batter, which could result in a dense cake.
- Check the cake with a skewer: Make sure the cake is fully baked by inserting a skewer in the middle; it should come out clean.
- Let the cakes cool completely: Allow the cakes to cool fully before spreading the jam and cream to prevent them from melting or sliding off.
James Martin Victoria Sponge