Victoria Sponge Cake, Afternoon Tea Cake – Recipe for US Kitchens

Victoria sponge cake is possibly the most quintessential British cake, and loved by Brits across the world. Don’t worry if you’re no longer in the UK, now you can make this beauty in your own kitchen!

Sometimes, the recipes are just from what my mother taught me when I was growing up, like my apple pie recipe, another British classic. Just like the apple pie, a Victoria sponge is finished off with sugar. My Favorite (British) Apple Pie

Keeping it British

If you’ve followed me for any amount of time, you’ll know I give a rant or “strong suggestion” from time to time. I won’t go into a full blown rant this time, but I want to give you a few tips about the decoration and filling, especially about the cream, if you decide to use it.

• I’ve never had cream in the US that wasn’t sweetened. However, in the UK, more often than not, especially in Scotland, cream is left as is. It’s probably because it’s so fabulous and so incredibly creamy that nothing else is needed. I still never add sugar to my cream here in the US. So, please, don’t be tempted to add sugar (or vanilla) to the cream for a Victoria sponge cake; it just won’t taste the same.

• Even Mary Berry’s recipe doesn’t have sugar in the cream, and many people think she’s the original recipe creator, which is pretty funny! She’s even been quoted as saying, “I know people think I invented the Victoria Sandwich, but I’m really not that old.” – Mary Berry
• Use good quality raspberry jam, if possible. Strawberry jam is a second choice, and obviously, you can choose to use any jam you like, but raspberry is the classic choice.
• To keep it authentic, use granulated sugar to dredge on top.
• As noted below, please USE A SCALE. The weight of the ingredients is so important with this cake which is why a scale is so important for best results. Scales are readily available and inexpensive in the US now, and you won’t regret buying one.

Here’s my point: if you decide to make this Victoria sponge cake, make it as the recipe is written the first time. Don’t top it with frosting, and sprinkles, or add sugar to the cream (in fact, the most geniune and original Victoria sandwich only had jam). Taste a traditional and genuine Victoria sponge here in the US, and let me know what you think.

If you ever end up with stale Victoria sandwich cake, make a trifle!

In a stand mixer or using a handheld mixer, cream the butter and sugar until very light and fluffy. It will begin to pale in color, too.

Add about one third of the beaten eggs, and mix well at medium speed.

Then add about a third of the sifted flour. Repeat this step. Add the rest of the eggs and mix well, then turn the mixer to low and add the final flour and just mix until well combined.

Using a scale, divide the mixture evenly between the two tins and place in the center of a preheated oven for about 35 minutes. Since ovens vary greatly, do not open the oven until you start to smell the cake and it looks well risen (through the glass).

Carefully check that the cake is done with a cake tester or thin skewer. If it is too raw, the cakes will fall and you won’t be happy, so the previous step is important. When the cake is done, remove them from the oven and allow to cool before removing from the tins. 

To remove: place a cooling rack over the top of the cake and flip it over quickly. Remove the tin and the parchment paper and allow to cool completely before filling.

Fill and Decorate the Victoria Sponge

Beat the cream without any added sugar or flavorings until it’s thick enough to fill the cake, and support a layer, but not so thick that it starts to become butter.

Using a cake leveler, or large serated knife, place the cake layers, flat side down on the counter and slice off the top to make them even. 

Save or freeze the leftover cake to make trifle(s)! More trifle recipes at the very bottom.

Individual English Trifles

Place one layer, CUT SIDE UP on a serving plate and spread a generous amount of the raspberry jam to cover the top.

Don’t worry if you put too much or too little jam the first time as it will take a little experience to know just how much to put, and it won’t affect how good it will taste in the end.

Next, spread the cream over the jam. Again, be generous, but bring it almost to the edge as the weight of the top layer will push it down a bit. 

Top with the second layer, but this time, CUT SIDE DOWN.

Sprinkle with sugar, or dust with confectioner’s sugar, and place in the refrigerator for an hour or two. This helps a lot in making nice slices when you cut into the Victoria Sandwich. 

All that’s left is to enjoy this beauty with a hot cup of tea! 

Let me know what you think in the comments below, thank you!

Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.