You can’t beat a classic Victoria sponge cake, am I right? It is super simple and only needs the ‘one bowl’ method. The recipe is foolproof and you really cannot go wrong. This Victoria sponge recipe is soft and moreish. Dare I say it tastes like the gluten-filled version too.
You can use either buttercream or fresh cream filling for this. I personally prefer cream as I feel it represents a more traditional Victoria sponge. For this, I know there are now a couple of dairy free/vegan double cream alternatives out there. I have tried this recipe using both Elmlea and Coconut Collaborative brands. Personally, I prefer the latter as I find it holds much better. The Elmlea double cream can sometimes collapse.
The sponge of this cake is wonderfully soft and light. I adore a good vanilla sponge, so this is a big hit with me. I hope you will love it too! I use strawberry jam for the filling, but do feel free to use alternatives such as raspberry or even apricot. I have been thinking of making a lemon curd Victoria sponge in future – what do you think?
This cake doesn’t store as long as others due to the use of cream, the nature of the sponge, and fresh strawberry filling. Make sure to eat it within 2 days if possible. Mine never usually lasts more than a day, though. I find my friends, family and neighbours are always happy to have a slice!
Victoria Sponge Cake
Equipment
- 2 Mixing Bowls
- Mixing spoon
- 2 20 cm Round baking tins
- Piping bag and nozzle Optional, for decoration
- Spoon For decorating
- Greaseproof Paper
- Cooling Rack
- Whisk
- Sieve
Ingredients
For the sponge
- 220 grams Caster sugar
- 220 grams Self raising flour Gluten free
- 220 grams Butter Vegan, dairy free
- 4 Medium Eggs Beaten
- 1 tsp Baking powder
- 1 tsp Vanilla extract
For the filling and decoration
- 150 grams Jam Strawberry
- 250 ml Plant based double cream See notes*
- 50 grams Icing sugar
- 1 tsp Lemon juice Optional
- 250 grams Strawberries Sliced
Instructions
- Pre-heat the oven to 160 °C (fan) or 180 °C (conventional)
- Combine all of the cake sponge ingredients into a bowl and mix until combined and smooth
- Grease and line the two baking tins with greaseproof paper
- Divide the cake batter evenly between the two baking tins
- Bake for 20-25 minutes until the cake has risen slightly and has a golden top (pierce the cakes and check for any residue to ensure they are fully cooked)
- Leave to cool in the cake tins for about 30 minutes
- Turn out the cakes onto a cooling rack and leave to cool completely (about another 30 minutes)
- Make the cream topping by whisking the double cream and lemon juice to stiff peaks
- Sieve the icing sugar into the whipped double cream bowl and continue to whisk until combined
- Pipe/spread 2/3 of cream mix onto one cake layer
- Use a spoon to spread the jam over the cream mix
- Optional: add slices of fresh strawberry over the cream and jam layers
- Add the 2nd cake layer on top of the first to create a cream and jam 'sandwich'
- Pipe/spread more of the remaining cream mixture onto the top of the cake
- Optional: Decorate with extra icing sugar to finish
- Slice and enjoy!
Notes
- Store the cake in an air-tight container in the fridge for up to 2 days
- Not suitable for home freezing due to the cream and fresh berries
If you loved this recipe, why not try my white chocolate sponge cake? It uses a similar vanilla sponge but with decadent white chocolate buttercream.
