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Victoria Sponge Cake

Layer tender cake with strawberry jam and whipped cream to make Victoria sponge cake, an easy, fancy-feeling dessert that’s perfect for afternoon tea.


Ingredients

For the Cake:

  • 4 large eggs (200g), room temperature
  • 300g (1 1/2 cups) granulated sugar
  • 192g (1 1/2 cups) cake flour, plus more for dusting
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or the same amount by weight
  • 3/4 cup (180ml) whole milk
  • 1/4 cup (60ml) neutral oil, such as vegetable oil

For the Simple Syrup:

  • 1/4 cup (60ml) water
  • 1 tablespoon (15ml) lemon juice from 1 medium lemon
  • 2 tablespoons (30g) granulated sugar

For the Filling:

  • 1/2 cup strawberry jam (6 3/4 ounce; 192g)
  • 1 tablespoon (15ml) lemon juice from 1 medium lemon
  • 3/4 cup (175ml) heavy cream
  • 1 1/2 teaspoons confectioners sugar, plus more for serving
  • 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
  • 1/2 teaspoon vanilla extract


Directions

  1. Adjust rack to middle position and preheat oven to 350ΒΊF (175ΒΊC). Butter two 9-inch aluminum cake pans with unsalted butter, then dust with cake flour, shaking out excess.
  2. In a medium bowl, whisk together cake flour, baking powder, and salt; set aside.
  3. In a large measuring cup, combine milk with vegetable oil.
  4. In the bowl of a stand mixer fitted with the whisk attachment, whip eggs and granulated sugar on medium-high speed until yolks are thick and pale yellow color, and doubled in volume, 5 to 7 minutes.
  5. Reduce mixer speed to low, and slowly pour in milk and oil mixture. Continue to whisk until combined, about 15 seconds.
  6. With the mixer on low speed, gradually add the dry mixture 1/4 cup at a time, until just incorporated, about 2 minutes. Using a flexible spatula, scrape down sides and bottom of the bowl to ensure there are no dry bits. (If any remain, use spatula to gently fold until incorporated.) Divide batter between prepared cake pans (about 455g each) and gently tap cake pans on kitchen counter to eliminate any large air bubbles.
  7. Bake, rotating halfway through, until cake has risen by about 1 inch, is light golden, and springs back when gently touched, 17 to 20 minutes. Transfer pans to a wire rack and allow cakes to cool in pans for 30 minutes.
  8. Run an offset spatula or butter knife around the edges of cake, then carefully invert cake onto a parchment-lined baking sheet. Let cool completely, at least 30 minutes.
  9. For the Simple Syrup: In a small saucepan, whisk water, lemon juice, and granulated sugar to combine. Bring to a simmer over medium heat and cook, whisking occasionally, until sugar is dissolved, about 4 minutes. Set aside.
  10. To Assemble: In a medium bowl, whisk together strawberry jam with lemon juice; set aside.
  11. In the bowl of a stand mixer fitted with the whisk attachment, combine heavy cream, confectioners’ sugar, salt, and vanilla extract. Whip on medium-high speed until medium-stiff peaks form, about 2 minutes. (Alternatively, combine cream, sugar, salt, and vanilla extract in a large mixing bowl. Using a hand mixer fitted with the whisk attachment, beat on medium speed until medium stiff peaks form, about 3 minutes.)
  12. Place one cake on a large plate or a turntable. Using a pastry brush, brush cake with about 1 tablespoon simple syrup to moisten. Using an offset spatula, spread strawberry jam mixture evenly from edge to edge. Cover jam with all of the whipped cream, using an offset spatula to spread into an even and smooth layer. Top with second cake layer and gently press to adhere to whipped cream. Dust with powdered sugar, if using, and serve immediately.

Special Equipment

Two 9-inch cake pans, whisk, stand mixer, flexible spatula, parchment, rimmed baking sheet, wire rack, offset spatula or butter knife, small saucepan, large plate or turntable, pastry brush

Make-Ahead and Storage

Once completely cooled,  cakes can be wrapped tightly in plastic wrap and stored at room temperature for up to 24 hours.

The jam mixture can be made up to 3 days ahead and refrigerated in an airtight container.

Once layered with jam and whipped cream, the cake can be loosely wrapped in plastic wrap and refrigerated for up to 3 days.