Make a Classic Victoria Sponge, one of the best British recipes for cake! It always comes out just about perfect. And the combination can’t be beat. This all in one cake mixes up quick and easy, and it’s layered with jam and either whipped cream or buttercream, so you know its delicious!
Victoria Sponge Cake one of the quintessential British Recipes
This is the first time I’ve ever made a cake successfully. Yes, I know I host a GBBO bake-along group but I’m not afraid to admit I’m lousy at cake baking. At least until I made a Victoria Sponge Cake!
Here’s a different but the same Victoria Sponge featuring Whipped Cream and Raspberry Jam!
Whipped Cream or buttercream in a Victoria sponge?
BOTH! Well actually either, or really. Mary Berry’s recipe says Whipped Cream the show in Collection 4 on Netflix says Buttercream. I’ve included BOTH ways in the directions, pick what suits you BEST.
Raspberry or Strawberry Jam in a Victoria Sponge?
Again, EITHER ONE! Mary Berry’s says Strawberry Jam in places and in others the recipe calls for raspberry jam. In collection 4 on Netflix its Raspberry Jam. Go figure! I used Bonne Maman because I didn’t have any homemade jam.
So join us in our obsessing over the GBBO! Hop on over and join the Great British Baking Show Bake-Along group! We’re always baking up some fun!
If you love the GBBO why not read about all the Great Life Lessons you can learn from watching the show! Yes, I tapped my group to ask them what they have learned from watching the show. There are some great lessons to be learned.
Or what if you want to bake like you’re in the tent?? I’ve got you covered as well. Here’s a post where I tracked down, as best I could, the actual products used in the tent, the Great British Baking Show Gift Guide.
Need more Classic British Recipes??
- Here’s my Cottage Loaf with American Measurements. This is a favorite loaf around our house, perfect for soup night.
- Or the Classic Bakewell Tart
- Jaffa Cakes, look like cookies, but they’re really cakes!
- 1 cup soft butter
- 1 cup sugar
- 4 eggs
- 1 1/2 cups + 2 Tablespoons All Purpose Flour
- 3 1/2 teaspoons Baking Powder
- 1 teaspoon salt, only if using unsalted butter
- 1-2 cups whipped cream
- 1/2 cup strawberry jam
- caster or regular sugar
- 1/2 cup softened butter
- 2 cups powdered sugar
- vanilla-enough to make frosting
- Preheat the oven to 355˚
- butter two 8 inch cake pans, 9 inch will work too
- add the butter to the bowl of a stand mixer, stir with the paddle until the butter is smooth
- add the sugar and mix until combined
- add the eggs, one a time, mixing well after each egg
- stir the flour, salt and baking powder then add to the butter mixture
- mix on low to start with, then switch to medium and mix for about 1 minute or until all the ingredients are well combined
- do not over mix the batter, do not beat it on high
- divide evenly between the prepared pans, the batter is thick
- bake in the preheated oven 20-25 minutes or until the cakes spring back when you poke them, check at 20 but it could take the entire 25 minutes-22 minutes was my magic number
- cool five minutes and then remove from the pan
- cool completely
- if you're using buttercream make it now--whip the butter and sugar together and add enough vanilla to make it easily pipe-able OR spreadable
- to serve lay one cake on the cake stand, top-down
- spread jam and whipped cream or buttercream over the top of the cake
- place the second cake on top, top or bottom side up, your preference here
- sprinkle over with sugar or caster sugar if desired
- serve with more whipped cream if you like
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Amount Per Serving Calories 684Total Fat 43gSaturated Fat 26gTrans Fat 1gUnsaturated Fat 14gCholesterol 200mgSodium 805mgCarbohydrates 74gFiber 0gSugar 66gProtein 4g
This nutrition information was calculated using a computer program, results may vary.