Do you love soft, sweet cakes with jam and cream in the middle? If yes, then Delia Smith’s Victoria Sponge Cake is perfect for you! This is one of the most famous cakes in the UK. It is soft, simple, and very tasty. Named after Queen Victoria, this cake has become a favorite for tea time and special occasions. In this guide, you’ll learn how to bake it step by step—even if you’ve never baked a cake before!
Quick Info
- Prep Time: 30–35 minutes
- Baking Time: 20–25 minutes
- Total Time: About 1 hour
- Serves: 8 people
- Skill Level: Beginner
Ingredients You Will Need
- 115g spreadable butter
- 115g self-raising flour
- 1 level teaspoon baking powder
- 1 teaspoon vanilla extract
- 115g golden caster sugar
- 2 large eggs
- Icing sugar (for dusting)
- Jam or preserves (raspberry or strawberry)
💡 Tip: If you don’t have self-raising flour, you can use plain flour with added baking powder (see FAQ below).
Step-by-Step Instructions
1. Preheat Your Oven
Set your oven to 180°C (350°F) if using a regular oven, or 160°C (325°F) if it’s a fan oven. Grease two 8-inch round cake pans and line them with parchment paper.
2. Mix the Dry Ingredients
In a large bowl, sift the self-raising flour and baking powder together. This helps make the sponge light and fluffy.
3. Cream the Butter and Sugar
In another bowl, use a hand mixer or spoon to beat the butter and golden caster sugar until it looks pale and creamy.
4. Add Eggs and Vanilla
Crack one egg into the butter mixture and add a spoon of flour. Mix well. Then add the second egg and another spoon of flour. Stir in the vanilla extract.
5. Fold Everything Together
Gently fold in the rest of the flour mixture. Be careful not to overmix—just fold until you don’t see any more dry flour.
6. Bake the Cakes
Divide the cake batter evenly between the two pans. Smooth the tops gently. Bake in the oven for 20–25 minutes, or until the cakes are golden and spring back when touched.
7. Cool the Cakes
Let the cakes cool in the pans for 5 minutes. Then take them out and place them on a wire rack to cool completely.
8. Assemble the Cake
Take one cake layer and spread your favorite jam on top. Then place the second layer over it.
9. Add the Final Touch
Sprinkle some icing sugar on the top of the cake using a sieve. Now your classic Victoria Sponge is ready to serve!
FAQs – Frequently Asked Questions
Q: Can I use plain flour instead of self-raising flour?
Yes! Just add 1.5 teaspoons of baking powder to every 115g of plain flour to make your own self-raising flour.
Q: I don’t have golden caster sugar. Can I use regular sugar?
Yes, you can. Granulated sugar works, but golden caster sugar gives a smoother texture and a richer taste.
Q: What kind of jam should I use?
Strawberry and raspberry jam are most common, but you can try apricot or blackberry too. Use whatever you like!
Q: Can I make the cake ahead of time?
Yes, you can bake the cake layers a day before. Keep them in an airtight box and add jam and icing sugar just before serving.
Q: How should I store leftover cake?
Keep leftovers in an airtight container at room temperature for 2 days, or in the fridge for 4–5 days.
Tips for Better Baking
- Don’t open the oven while the cakes are baking. It can cause them to sink.
- Use eggs at room temperature for better mixing.
- If your cakes are uneven, gently trim the tops with a knife before assembling.
- Add fresh cream if you want a richer version of the classic recipe.
Serving Suggestions
- Serve with a hot cup of tea for a traditional English afternoon treat.
- Add fresh strawberries or raspberries on the side for extra flavor.
- For birthdays, you can decorate the top with whipped cream and fruit.
Final Words
Delia Smith’s Victoria Sponge Cake is more than just a recipe—it’s a British tradition. Its light sponge and sweet jam filling make it perfect for any time of day. Whether you are new to baking or just want a simple, delicious dessert, this recipe is a great place to start. Try it once, and you’ll want to bake it again and again!
