Victoria Sponge Cake

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 4 large eggs, room temperature
  • 1¾ cups (220 g) all-purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 4 tablespoons strawberry jam
  • ½ cup (120 ml) heavy cream, whipped to soft peaks
  • Powdered sugar, for dusting

Instructions

  1. Preheat & Prepare: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment.
  2. Cream Butter & Sugar: In a large bowl, beat the softened butter and sugar until pale and fluffy (about 3–4 minutes).
  3. Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla.
  4. Fold in Dry & Milk: Sift together the flour and baking powder. Gently fold into the batter in two additions, adding the milk with the last fold until smooth.
  5. Bake: Divide the batter evenly between the prepared pans. Bake 20–25 minutes, until golden and a toothpick comes out clean. Let cakes cool in pans 10 minutes, then transfer to a wire rack.
  6. Assemble: Place one cake layer on a plate. Spread the jam over the top, then pipe or spread the whipped cream. Top with the second cake layer.
  7. Finish & Serve: Dust the top with powdered sugar. Slice into wedges and serve alongside a steaming cup of Yorkshire Gold tea.

From my kitchen to yours, may this Victoria Sponge Cake and your cup of Yorkshire Gold bring you simple joy and comforting warmth. Happy baking and sipping!

—Mom Mom (Grandma Helen)