
By nigella.com
Victoria Sponge
A Victoria Sponge is one of the simplest cakes there is and quite one of the best. Plain, airy cakes, sandwiched with sweet jam and smooth, whipped cream: it is no wonder that it has been such a favourite through the generations. My version tinkers only a little with the traditional model: I use a mixture of flour and cornflour/cornstarch in the sponge, which creates cakes that are exceptionally light and tender; and I add some fruit along with the jam. Here, I’ve used raspberry jam and raspberries, but I can tell you that some sliced strawberries with strawberry jam, or blackberries with their corresponding jam, are also to be considered. Should you decide you wish to leave out the fruit, which in winter may be necessary, I’d add perhaps a little more jam, sharpened with a good spritz of lemon juice. Anyway, this is the Victoria Sponge I’ve been making for decades, and I’m absolutely thrilled that it is now on the site. I don’t advise making this in advance, as it stales quickly. As with so many simple pleasures, just savour it in the moment.
Updated at: Fri, 28 Mar 2025 03:08:58 GMT
Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
38
High
Nutrition per serving
Calories574 kcal (29%)
Total Fat34.3 g (49%)
Carbs59.9 g (23%)
Sugars34.5 g (38%)
Protein6.5 g (13%)
Sodium232.2 mg (12%)
Fiber2.1 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings

225 gramsunsalted butter
very soft, plus extra for greasing tins

225 gramscaster sugar

1 teaspoonvanilla extract

200 gramsplain flour

25 gramscornflour

2 ½ teaspoonsbaking powder
plus another 1/2 teaspoon if making in a processor

salt

4eggs
large, at room temperature

2 x 15mlmilk
at room temperature

75 gramsseedless raspberry jam
or as desired

150 gramsfresh raspberries

150 millilitresdouble cream
Instructions
View on nigella.com
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Notes
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