Delia Smith Victoria Sponge Cake Recipe

Name: Delia Smith Victoria Sponge Cake Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 175g unsalted butter, softened; 175g caster sugar; 3 large eggs; 175g self-raising flour; 1 tsp baking powder; 1 tsp vanilla extract; 2 tbsp milk; 150ml double cream; 1 tbsp icing sugar; 4 tbsp strawberry jam

This classic Victoria sponge is a beautifully light and airy cake, sandwiched with sweet jam and softly whipped cream. The texture is delicate yet rich, with a golden crumb that melts in the mouth. It is a straightforward bake, ideal for beginners and reliable for experienced home bakers. You can have it ready in about 1 hour and 30 minutes from start to finish.

Ingredients

For the Sponge

175g unsalted butter, softened
175g caster sugar
3 large eggs
175g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
2 tbsp milk

For the Filling

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

For the Topping

Icing sugar, for dusting

How to Make Delia Smith Victoria Sponge Cake Recipe

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round sandwich tins and place them on the middle shelf.
Mix the sponge batter: In a large bowl, cream together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition.
Add dry ingredients: Sift in the flour and baking powder. Fold gently using a spatula, then stir in the vanilla extract and milk to loosen the mixture.
Divide and level: Spoon the mixture evenly into the prepared tins and level the tops with the back of a spoon.
Bake the cakes: Bake for 20 to 25 minutes until golden, well risen and springy to the touch. A skewer inserted should come out clean.
Cool the sponges: Leave the cakes in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
Prepare the filling: Whip the double cream with icing sugar until soft peaks form.
Assemble the cake: Spread the jam over one sponge layer, then add the whipped cream. Place the second sponge on top and press gently.
Finish and serve: Dust the top with icing sugar before slicing and serving.

Tips

Why did my sponge sink in the middle?

This usually happens if the oven door is opened too early or if the cake is underbaked. Keep the oven closed until the minimum baking time has passed.

How do I get a light and fluffy texture?

Make sure the butter is properly softened and cream it well with the sugar. This helps incorporate air into the mixture.

Can I make it without cream?

Yes, you can simply use jam for a more traditional version or add buttercream if preferred.

How do I stop the cake from sticking?

Always grease and line your tins with baking parchment to ensure easy release.

Serving Suggestions

Serve with fresh strawberries or raspberries
Enjoy with a cup of tea or coffee
Add a dollop of extra cream on the side
Lightly warm slices for a softer texture

Storage

Room Temperature

Store in an airtight container for up to 2 days. Keep in a cool place away from direct sunlight.

Refrigerator

Refrigerate for up to 3 days, especially if filled with cream. Allow to come to room temperature before serving.

Freezing

Freeze the sponge layers without filling for up to 3 months. Wrap tightly and thaw completely before assembling.

Nutrition

Calories: 380 kcal
Carbohydrates: 42g
Protein: 6g
Fat: 20g
Saturated Fat: 12g
Sodium: 180mg

Values are estimates and may vary depending on ingredients used.

FAQs

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

Yes, add 2 teaspoons of baking powder to plain flour as a substitute.

What jam works best for Victoria sponge?

Strawberry or raspberry jam are traditional choices and give the best flavour.

Can I make this cake ahead of time?

Yes, you can bake the sponges a day in advance and assemble just before serving.

Why is my sponge dense?

Overmixing or using cold ingredients can lead to a dense texture. Always mix gently and use room temperature ingredients.