James Martin’s Victoria Sponge is made of soft butter, caster sugar, vanilla extract, flour, cornflour, baking powder, salt, eggs, milk, raspberry jam, fresh raspberries, and double cream. It serves 6 and takes about 1 hour to prepare and bake.
Try More James Martin Recipes:
💜 Why You’ll Love This Victoria Sponge Recipe:
- Classic British Treat: It’s a timeless classic that’s loved by all generations.
- Delicate Texture: The sponge is light, fluffy, and perfectly moist.
- Rich Flavor: The combination of butter, sugar, and vanilla creates a deliciously indulgent taste.
- Simple Ingredients: Basic pantry staples come together to create something extraordinary.
- Perfect for Sharing: Serve it at gatherings or enjoy with loved ones over a cup of tea.
- Easy to Make: Follow the straightforward instructions for a foolproof bake.
❓ What Is James Martin’s Victoria Sponge Recipe?
James Martin’s Victoria Sponge recipe features a light and fluffy sponge made with butter, sugar, vanilla, flour, baking powder, and eggs. It’s filled with raspberry jam, fresh raspberries, and whipped cream for a classic and indulgent treat.
🍓 James Martin Victoria Sponge Ingredients
- 225 grams very soft unsalted butter (plus extra for greasing tins)
- 225 grams plus another 1-2 teaspoons caster sugar
- 1 teaspoon vanilla extract
- 200 grams plain flour
- 25 grams cornflour
- 2½ teaspoons baking powder (plus another ½ teaspoon if making in a processor)
- a pinch of salt
- 4 large eggs (at room temperature)
- 2 – 3 x 15ml tablespoons milk (at room temperature)
- 75 grams – or as desired – seedless raspberry jam
- 150 grams fresh strawberrystrawberry
- 150 millilitres double cream
🥧 How To Make James Martin Victoria Sponge
- Preheat your oven to 180°C (160°C fan/350°F/Gas 4).
- Grease two 20cm (8in) sandwich tins with butter and line the bases with baking parchment.
- In a large mixing bowl, beat together the very soft unsalted butter and 225g caster sugar until pale and fluffy. Add the vanilla extract and mix until well combined.
- Sift the plain flour, cornflour, baking powder, and a pinch of salt into the bowl with the butter and sugar mixture.
- Beat the eggs lightly in a separate bowl, then gradually add them to the mixture, beating well after each addition.
- If the mixture looks a little stiff, add 2-3 tablespoons of milk to loosen it slightly, until it reaches a dropping consistency.
- Divide the mixture evenly between the prepared cake tins, smoothing the tops with a spatula.
- Bake in the preheated oven for 20-25 minutes, or until the cakes are well risen, golden brown, and spring back when lightly pressed in the center.
- Leave the cakes to cool in the tins for a few minutes, then transfer them to a wire rack to cool completely.
- Once the cakes are completely cool, spread one of the sponges with seedless raspberry jam.
- Whip the double cream with 1-2 teaspoons of caster sugar until it holds soft peaks, then spread it over the jam. Scatter fresh strawberry over the cream, then place the second sponge on top.
- Dust the top of the Victoria Sponge with icing sugar before serving, if desired. Slice and enjoy this classic British treat with a cup of tea or coffee!
💭 Recipe Tips
- Softened Butter: Make sure the butter is very soft before creaming it with the sugar. This ensures a smooth and fluffy texture in the sponge.
- Sifting Dry Ingredients: Sifting the flour, cornflour, baking powder, and salt ensures they are well combined and aerated, leading to a lighter texture in the finished sponge.
- Dropping Consistency: Aim for a dropping consistency in the batter, where it falls easily from the spoon but still holds its shape. Adjust the amount of milk as needed to achieve this.
- Even Baking: Ensure the cake batter is evenly divided between the cake tins to ensure even baking and consistent rise.
- Cooling Cakes: Allow the cakes to cool in the tins for a few minutes before transferring them to a wire rack. This helps prevent them from sticking to the tins.
- Filling the Sponge: Spread the raspberry jam evenly over one of the sponges, leaving a small border around the edges. This prevents the jam from oozing out when the second sponge is added.
- Icing Sugar Dusting: Dusting the top of the Victoria Sponge with icing sugar adds a decorative touch and a hint of sweetness. This step is optional but adds a finishing flourish to the cake.
🥂 What To Serve With Victoria Sponge?
Serve Victoria Sponge with Raspberry Jam or Lemon Posset for a delightful afternoon treat accompany it with additional Lemon Mousse or Poached Pears and White Chocolate Mousse for added indulgence.
🎚 How To Store Leftovers Victoria Sponge?
- Refrigeration: Place leftovers victoria sponge slices in an airtight container and store them in the refrigerator for up to 2-3 days.
- Freezing: If you have a large amount of leftovers victoria sponge wrap individual slices tightly in plastic wrap or aluminum foil, then place them in a freezer bag or container for up to 1-2 months. Thaw in the refrigerator overnight before serving.
🥵 How To Reheat Leftovers Victoria Sponge?
- In The Microwave: Place leftovers victoria sponge slices on a microwave-safe plate and heat them in the microwave on medium power for up 2-4 minutes or until warmed through.
- In The Oven Method: Preheat your oven to 180°C (350°F) wrap leftovers victoria sponge slices in aluminum foil and place them on a baking sheet hake in the preheated oven for 5-10 minutes.
FAQs
Who invented the Victoria Sponge?
The Victoria Sponge is named after Queen Victoria, who is said to have enjoyed a slice of this cake with her afternoon tea.
Can I make mini Victoria Sponges instead of a large cake?
Yes, you can make mini Victoria Sponges by dividing the batter among smaller cake pans or muffin tins. Adjust the baking time accordingly, as mini cakes will bake faster than a larger cake.
How do I achieve a perfectly even rise in my Victoria Sponge?
To achieve a perfectly even rise, ensure the cake batter is evenly distributed between the cake pans and smooth the tops with a spatula before baking. Avoid opening the oven door too often during baking to maintain consistent heat.
Can I customize the flavor of my Victoria Sponge?
Yes, you can customize the flavor of your Victoria Sponge by adding different extracts such as almond or lemon, or incorporating flavored fillings such as lemon curd or fresh fruit.
How far in advance can I assemble a Victoria Sponge?
It’s best to assemble the Victoria Sponge on the day it will be served to maintain freshness, you can prepare the cake layers and filling components in advance and assemble them shortly before serving.
How do I prevent my Victoria Sponge from sinking in the middle?
To prevent the cake from sinking, avoid opening the oven door too early during baking, ensure the oven is fully preheated, and don’t overmix the batter, make sure not to underbake the cake.
Why is my Victoria Sponge dense or heavy?
A dense or heavy Victoria Sponge could be the result of overmixing the batter, using expired baking powder, or underbaking the cake layers. Ensure you follow the recipe instructions carefully and use fresh ingredients.
Try More James Martin Recipes:
James Martin Victoria Sponge Nutrition Facts
Amount Per Serving
- Calories 412
- Calories from Fat 18.9
- Total Fat 2.1g
- Sodium 0mg
- Carbohydrates 43g
- Net carbs 41.9g
- Fiber 1.1g
- Protein 3.1g
- Net carbs 35g
- Fiber 1.1g
- Sugar 5.5g
- Protein 23.1g
James Martin Victoria Sponge
Description
James Martin’s Victoria Sponge is made of soft butter, caster sugar, vanilla extract, flour, cornflour, baking powder, salt, eggs, milk, raspberry jam, fresh raspberries, and double cream. It serves 6 and takes about 1 hour to prepare and bake.
Ingredients
Instructions
- Preheat your oven to 180°C (160°C fan/350°F/Gas 4).
- Grease two 20cm (8in) sandwich tins with butter and line the bases with baking parchment.
- In a large mixing bowl, beat together the very soft unsalted butter and 225g caster sugar until pale and fluffy. Add the vanilla extract and mix until well combined.
- Sift the plain flour, cornflour, baking powder, and a pinch of salt into the bowl with the butter and sugar mixture.
- Beat the eggs lightly in a separate bowl, then gradually add them to the mixture, beating well after each addition.
- If the mixture looks a little stiff, add 2-3 tablespoons of milk to loosen it slightly, until it reaches a dropping consistency.
- Divide the mixture evenly between the prepared cake tins, smoothing the tops with a spatula.
- Bake in the preheated oven for 20-25 minutes, or until the cakes are well risen, golden brown, and spring back when lightly pressed in the center.
- Leave the cakes to cool in the tins for a few minutes, then transfer them to a wire rack to cool completely.
- Once the cakes are completely cool, spread one of the sponges with seedless raspberry jam.
- Whip the double cream with 1-2 teaspoons of caster sugar until it holds soft peaks, then spread it over the jam. Scatter fresh strawberry over the cream, then place the second sponge on top.
- Dust the top of the Victoria Sponge with icing sugar before serving, if desired. Slice and enjoy this classic British treat with a cup of tea or coffee!
Notes
- Softened Butter: Make sure the butter is very soft before creaming it with the sugar. This ensures a smooth and fluffy texture in the sponge.
- Sifting Dry Ingredients: Sifting the flour, cornflour, baking powder, and salt ensures they are well combined and aerated, leading to a lighter texture in the finished sponge.
- Dropping Consistency: Aim for a dropping consistency in the batter, where it falls easily from the spoon but still holds its shape. Adjust the amount of milk as needed to achieve this.
- Even Baking: Ensure the cake batter is evenly divided between the cake tins to ensure even baking and consistent rise.
- Cooling Cakes: Allow the cakes to cool in the tins for a few minutes before transferring them to a wire rack. This helps prevent them from sticking to the tins.
- Filling the Sponge: Spread the raspberry jam evenly over one of the sponges, leaving a small border around the edges. This prevents the jam from oozing out when the second sponge is added.
- Icing Sugar Dusting: Dusting the top of the Victoria Sponge with icing sugar adds a decorative touch and a hint of sweetness. This step is optional but adds a finishing flourish to the cake.