This delicious Victoria Sponge from Nigella Lawson is a simple, light, and fluffy cake perfect for any occasion. Made with everyday ingredients like butter, eggs, and raspberries, it features a creamy filling and a dusting of sugar for a sweet finish. Perfect for a quick treat or afternoon tea!
Ingredients Needed
For the cake:
- 225g (8 oz) very soft unsalted butter (plus extra for greasing tins)
- 225g (1 cup + 1 tsp) caster sugar
- 1 teaspoon vanilla extract
- 200g (1 2/3 cups) plain flour
- 25g (2 tbsp) 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 (2-3 tbsp) milk (at room temperature)
For the filling:
- 75g (¼ cup) seedless raspberry jam (or as desired)
- 150g (1 cup) fresh raspberries
- 150ml (2/3 cup) double cream
How To Make Victoria Sponge
- Preheat the oven: Heat the oven to 180°C/350°F (160°C fan). Grease two 20cm/8-inch sandwich tins with butter and line the bases with baking parchment.
- Make the cake batter (using a processor): Blitz all the cake ingredients (except the 2 teaspoons of sugar and milk) with the extra ½ teaspoon of baking powder until smooth. Gradually add 2 tablespoons of milk, adding a third tablespoon if needed for a soft, dropping consistency.
- Make the cake batter (using an electric mixer or by hand): Cream the butter and sugar until light and fluffy. Add vanilla extract. Mix the flour, cornflour, baking powder, and salt in a separate bowl. Add eggs one at a time, incorporating a tablespoon of the flour mixture with each egg. Gradually mix in the remaining flour mixture, then add milk, one tablespoon at a time, until the batter drops easily from the spoon.
- Bake the cakes: Divide the batter evenly between the two prepared tins, smoothing the tops. Bake for 20-25 minutes or until golden and springy to the touch, or until a cake tester comes out clean.
- Cool the cakes: Let the cakes cool in the tins for 10 minutes, then turn them out and remove the parchment. Cool completely on a wire rack. If necessary, cover with a tea towel for a couple of hours before assembling.
- Assemble the cake: Place the flatter cake on the serving plate, top side down. Beat the jam to soften it and spread it over the bottom cake layer. Lightly crush the raspberries with a fork and spread evenly on top of the jam.
- Finish the cake: Whip the cream until thick but soft, then spread it over the raspberries. Place the second cake on top, then sprinkle with 2 teaspoons of sugar for a light, sparkly finish. Serve immediately.
Recipe Tips
- Use room temperature ingredients: Make sure your butter, eggs, and milk are at room temperature before starting. This helps the ingredients mix more easily, creating a smooth batter.
- Cream butter and sugar well: Beat the butter and sugar until light and fluffy. This step is crucial for a soft, airy texture in your cake.
- Don’t overmix the batter: When adding the flour mixture and milk, mix just enough to combine. Overmixing can make the cake dense instead of light and fluffy.
- Check cake for doneness: Test the cakes by gently pressing the top with your finger. If it springs back, it’s done. You can also insert a skewer – it should come out clean.
- Cool the cakes properly: Let the cakes cool completely before assembling. If they’re warm, the jam and cream can melt, making the layers soggy.
How To Store Leftovers?
- Refrigerate: Let the leftover Victoria Sponge cool completely at room temperature before storing. Place it in an airtight container in the fridge for up to 3 days.
- Freeze: If freezing, wrap the cake tightly in plastic wrap and place it in a freezer-safe container. It can be frozen for up to 1 month. To serve, let it thaw at room temperature for a few hours before enjoying it.
Nutrition Facts
Serving Size: 1 slice (approximately 66g)
- Calories: 271
- Total Fat: 13g
- Saturated Fat: 1.5g
- Sodium: 100mg
- Total Carbohydrate: 38.1g
- Dietary Fiber: 1.1g
- Sugars: 18g
- Protein: 2g
Try More Nigella Recipes:
- Nigella Prawn Risotto Recipe
- Nigella Chocolate Muffins
- Nigella Chocolate Roulade
- Nigella Lemon Meringue Pie
Nigella Victoria Sponge
Description
This delicious Victoria Sponge from Nigella Lawson is a simple, light, and fluffy cake perfect for any occasion. Made with everyday ingredients like butter, eggs, and raspberries, it features a creamy filling and a dusting of sugar for a sweet finish. Perfect for a quick treat or afternoon tea!
Ingredients
For the cake:
For the filling:
Instructions
- Preheat the oven: Heat the oven to 180°C/350°F (160°C fan). Grease two 20cm/8-inch sandwich tins with butter and line the bases with baking parchment.
- Make the cake batter (using a processor): Blitz all the cake ingredients (except the 2 teaspoons of sugar and milk) with the extra ½ teaspoon of baking powder until smooth. Gradually add 2 tablespoons of milk, adding a third tablespoon if needed for a soft, dropping consistency.
- Make the cake batter (using an electric mixer or by hand): Cream the butter and sugar until light and fluffy. Add vanilla extract. Mix the flour, cornflour, baking powder, and salt in a separate bowl. Add eggs one at a time, incorporating a tablespoon of the flour mixture with each egg. Gradually mix in the remaining flour mixture, then add milk, one tablespoon at a time, until the batter drops easily from the spoon.
- Bake the cakes: Divide the batter evenly between the two prepared tins, smoothing the tops. Bake for 20-25 minutes or until golden and springy to the touch, or until a cake tester comes out clean.
- Cool the cakes: Let the cakes cool in the tins for 10 minutes, then turn them out and remove the parchment. Cool completely on a wire rack. If necessary, cover with a tea towel for a couple of hours before assembling.
- Assemble the cake: Place the flatter cake on the serving plate, top side down. Beat the jam to soften it and spread it over the bottom cake layer. Lightly crush the raspberries with a fork and spread evenly on top of the jam.
- Finish the cake: Whip the cream until thick but soft, then spread it over the raspberries. Place the second cake on top, then sprinkle with 2 teaspoons of sugar for a light, sparkly finish. Serve immediately.
Notes
- Use room temperature ingredients: Make sure your butter, eggs, and milk are at room temperature before starting. This helps the ingredients mix more easily, creating a smooth batter.
- Cream butter and sugar well: Beat the butter and sugar until light and fluffy. This step is crucial for a soft, airy texture in your cake.
- Don’t overmix the batter: When adding the flour mixture and milk, mix just enough to combine. Overmixing can make the cake dense instead of light and fluffy.
- Cool the cakes properly: Let the cakes cool completely before assembling. If they’re warm, the jam and cream can melt, making the layers soggy.
Nigella Victoria Sponge