Victoria Sponge Cake



  • 3 eggs, room temperature, weighed (must be about 6 oz)
  • 6 oz unsalted butter, softened
  • 6 oz sugar
  • 1 tsp vanilla extract
  • 6 oz flour, sifted
  • 2 tbsp. baking powder
  • 1 tbsp warm tap water


  1. Preheat oven to 350F.
  2. Spray 2 8" pans with Pam.
  3. Beat butter in mixer with paddle attachment until very fluffy. Add sugar VERY slowly and beat until well incorporated. Scrap the sides frequently. Beat 1 minute once fully incorporated. Lightly beat the eggs in a cup and add SLOWLY to the mixture while the mixer is running. Sift the flour with the baking powder into the mixture and fold slowly using a spatula until well mixed and there are no streaks.
  4. Divide evenly between the two pans and bake 25 minutes until lightly brown.
  5. Let cool

Additional Notes

The Brits spread a thick layer of jam between the layers, a layer of clotted cream or Creme Fresh and them put the top layer on top. Dust with sugar.
I, of course, ignore all that and whip two cups of whipping cream with powdered sugar, then use that to sandwich the cake. It's so much better. If you insist on jam add it separately to each slice