Delia Smith Victoria Sponge All In One Recipe

This Delia Smith Victoria Sponge All In One Recipe is a classic British cake made using a wonderfully simple mixing method. All the ingredients are combined together in one bowl, creating a light, fluffy sponge with a soft crumb and delicate vanilla flavour. Sandwiched with sweet strawberry jam and lightly whipped cream, it is both comforting and elegant. This easy recipe takes about 50 minutes from start to finish and is perfect for beginners and experienced home bakers alike.

Ingredients

For the Sponge

175g self-raising flour
175g caster sugar
175g unsalted butter, softened
3 large eggs
1 tsp baking powder
1 tsp vanilla extract
1 tbsp milk
Butter, for greasing
Baking parchment

For the Filling

4 tbsp good quality strawberry jam
150ml double cream
1 tbsp icing sugar

For the Topping

Icing sugar, for dusting

How to Make Delia Smith Victoria Sponge All In One

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease two 20cm round sandwich tins and line the bases with baking parchment so the sponges release easily after baking.
Mix the cake batter: Place the butter, caster sugar, eggs, self-raising flour, baking powder, vanilla extract and milk into a large mixing bowl. Beat with an electric mixer for about 2 minutes until the mixture becomes smooth, pale and well combined.
Divide the mixture: Spoon the batter evenly into the prepared tins. Smooth the tops gently with the back of a spoon so the cakes bake evenly.
Bake the sponges: Place the tins on the centre shelf of the oven and bake for 20 to 25 minutes until the cakes are golden, springy to the touch and beginning to shrink slightly from the sides of the tins.
Cool the cakes: Allow the sponges to cool in the tins for about 5 minutes, then carefully turn them out onto a wire rack. Remove the parchment and leave them to cool completely before filling.
Prepare the filling: Whip the double cream with the icing sugar until soft peaks form. Be careful not to overwhip so the cream stays light and smooth.
Assemble the cake: Spread the strawberry jam evenly over one sponge layer. Spoon the whipped cream on top, then place the second sponge over the filling.
Finish and serve: Dust the top lightly with icing sugar. Slice and serve with tea for a traditional Victoria sponge experience.

Tips for the Best Victoria Sponge

Why is my sponge dense instead of light?

Make sure the butter is fully softened before mixing and avoid overbeating once the batter is smooth. Room temperature ingredients also help the sponge rise properly.

How do I make the sponge rise evenly?

Divide the batter equally between the tins and place them on the middle shelf of the oven. Avoid opening the oven door during the first 15 minutes of baking.

Can I make this cake without an electric mixer?

Yes. Use a wooden spoon and beat the mixture vigorously until smooth. It may take a little longer but the results will still be excellent.

How do I stop the sponge sticking to the tins?

Always grease the tins and line the bases with baking parchment. This ensures the cakes release cleanly after baking.

Serving Suggestions

Serve with fresh strawberries or raspberries.
Pair with a cup of tea or coffee for a classic afternoon treat.
Add a few mint leaves for a simple decorative finish.
Serve with extra whipped cream on the side.

Storage

Room Temperature

The assembled Victoria sponge can be kept in an airtight cake container for up to 1 day in a cool kitchen.

Refrigerator

Because of the cream filling, it can also be stored in the refrigerator for up to 3 days. Allow the cake to sit at room temperature for about 20 minutes before serving.

Freezing

The sponge layers can be frozen without filling for up to 3 months. Wrap them tightly in cling film and thaw completely before assembling.

Nutrition

Calories: 390 kcal
Carbohydrates: 42g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Sodium: 190mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

What is the all in one method for Victoria sponge?

The all in one method simply means placing all the cake ingredients into one bowl and mixing them together at once. It is quicker than the traditional creaming method and still produces a light, fluffy sponge.

Can I use plain flour instead of self-raising flour?

Yes. Replace the self-raising flour with plain flour and add 2 teaspoons of baking powder to help the sponge rise properly.

Can I make this Victoria sponge without cream?

Yes, the traditional version often uses only strawberry jam. Simply spread jam between the layers and dust with icing sugar.

How do I know when the sponge is baked?

The sponge should be golden, spring back lightly when pressed, and a skewer inserted in the centre should come out clean.