Delia Smith’s Victoria Sponge is a traditional British classic, perfect for any occasion. This light, fluffy sponge cake is sandwiched with a layer of jam and cream, making it an ideal treat for afternoon tea or special gatherings. Delia’s recipe is known for its simplicity and foolproof results, delivering a beautifully soft sponge every time.
What is Delia Smith’s Victoria Sponge?
Delia Smith’s Victoria Sponge is a timeless British cake made with basic ingredients like butter, sugar, eggs, and flour. The sponge is soft and airy, and it’s typically filled with a generous layer of strawberry or raspberry jam and whipped cream. Named after Queen Victoria, this cake is a staple in British baking and is loved for its simplicity and delicious flavor.
Other Popular Recipes
- Mary Berry All-In-One Victoria Sponge Cake
- Mary Berry Genoise Sponge Cake
- Mary Berry 9 Inch Sponge Cake
Why You Should Try This Recipe
- Classic and simple: The recipe is easy to follow, making it perfect for beginner bakers.
- Light and fluffy: The sponge has a delicate crumb, ideal for layering with cream and jam.
- Perfect for any occasion: Whether for a casual afternoon tea or a more formal celebration, this cake suits any event.
- Versatile: You can add different fillings like lemon curd, buttercream, or fresh fruit to customize the cake.
- Foolproof: Delia’s method ensures consistent results, yielding a beautifully baked sponge every time.
Ingredients Needed to Make Delia Smith’s Victoria Sponge
For the Sponge:
- Self-raising flour: 175g
- Caster sugar: 175g
- Butter: 175g, softened
- Eggs: 3 large
- Baking powder: 1 teaspoon
- Vanilla extract: 1 teaspoon (optional)
For the Filling:
- Strawberry or raspberry jam: 6 tablespoons
- Double cream or buttercream: 250ml, whipped
- Icing sugar: For dusting
Equipment
- 2 x 20cm (8-inch) round cake tins
- Electric mixer or hand whisk
- Mixing bowls
- Spatula
- Baking parchment
Instructions to Make Delia Smith’s Victoria Sponge
Step 1: Prepare the Cake Tins
- Preheat the oven: Set your oven to 170°C (150°C fan)/325°F/gas mark 3.
- Prepare the tins: Grease and line two 20cm round cake tins with baking parchment.
Step 2: Make the Cake Batter
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy using an electric mixer.
- Add the eggs: Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Add the vanilla extract if using.
- Fold in the dry ingredients: Sift the self-raising flour and baking powder into the mixture and gently fold it in using a spatula. Be careful not to overmix the batter.
Step 3: Bake the Sponge
- Divide the batter: Evenly divide the batter between the two prepared tins and smooth the tops.
- Bake: Place the tins in the preheated oven and bake for 20-25 minutes, or until the cakes are golden and springy to the touch. A skewer inserted into the center should come out clean.
- Cool the cakes: Allow the cakes to cool in the tins for 5 minutes before turning them out onto a wire rack to cool completely.
Step 4: Fill and Assemble the Cake
- Spread the filling: Once the cakes have completely cooled, spread one cake with a generous layer of strawberry or raspberry jam. Whip the cream until soft peaks form and spread it over the jam layer.
- Sandwich the cakes: Place the second cake on top of the first to create a sandwich, pressing gently to secure.
Step 5: Decorate and Serve
- Dust with icing sugar: For a classic finish, dust the top of the cake with a light layer of icing sugar before serving.
- Slice and serve: Enjoy the cake with a cup of tea or coffee for a quintessentially British treat.
What Goes Well With Delia Smith’s Victoria Sponge?
- Fresh berries: Serve with fresh strawberries or raspberries for a fruity complement.
- Whipped cream: Add extra whipped cream on the side for a creamy touch.
- Lemon curd: Swap the jam with lemon curd for a tangy twist.
- Tea or coffee: This cake is perfect with a hot cup of tea or coffee.
- Custard: For a comforting dessert, serve with warm custard.
Expert Tips for Making the Best Victoria Sponge
- Use room temperature ingredients: Ensure the butter and eggs are at room temperature for a smoother batter.
- Don’t overmix: Gently fold in the flour to avoid overmixing, which can result in a dense cake.
- Test for doneness: Insert a skewer into the center of the cake – if it comes out clean, the cake is ready.
- Cool completely before filling: Allow the cakes to cool fully before adding the cream to prevent it from melting.
Easy Variations of Delia Smith’s Victoria Sponge
- Lemon Victoria Sponge: Add the zest of two lemons to the batter and use lemon curd as the filling.
- Chocolate Victoria Sponge: Substitute 50g of self-raising flour with cocoa powder for a chocolate version.
- Gluten-free option: Use a gluten-free self-raising flour blend to make this cake suitable for gluten-intolerant guests.
- Almond Victoria Sponge: Add a tablespoon of ground almonds to the batter for a nutty flavor.
Best Practices to Store Delia Smith’s Victoria Sponge
- Room temperature storage: Store the cake in an airtight container at room temperature for up to 2 days.
- Refrigeration: If filled with cream, store the cake in the fridge for up to 3 days.
- Freezing: You can freeze the sponge layers before filling. Wrap each layer tightly in cling film and freeze for up to 2 months. Thaw at room temperature before assembling.
Best Practices to Reheat Delia Smith’s Victoria Sponge
- Microwave reheating: Reheat individual slices in the microwave for 10-15 seconds on medium power for a quick refresh.
- Oven reheating: Warm slices in a 150°C (300°F) oven for 5-10 minutes to revive their freshness.
How Can I Make Victoria Sponge Healthier?
- Reduce sugar: You can reduce the sugar by about 15% without sacrificing too much sweetness.
- Use whole-wheat flour: Swap part of the self-raising flour for whole-wheat flour to add more fiber.
- Lighten the filling: Replace the whipped cream with a lower-fat version or Greek yogurt for a healthier option.
Nutrition Value (per serving):
- Calories: 330 kcal
- Carbohydrates: 42g
- Protein: 6g
- Fat: 15g
- Fiber: 1g
FAQs
How do I make my Victoria sponge rise evenly?
To ensure your Victoria sponge rises evenly, make sure to preheat the oven fully before baking and avoid opening the oven door during the first 20 minutes. Also, spread the batter evenly in the tins and tap them gently to remove any air bubbles.
Can I freeze Victoria’s sponge cake?
Yes, you can freeze the sponge cake layers. Wrap each layer in cling film and then in foil, and freeze for up to 2 months. Thaw at room temperature before filling with cream or jam.
Why is my Victoria sponge dry?
A Victoria sponge can become dry if it’s overbaked. Make sure to check for doneness by inserting a skewer into the center – if it comes out clean, the cake is ready. Also, using the correct ratio of ingredients and not overmixing can help keep the cake moist.
Can I use plain flour instead of self-raising flour for Victoria sponge?
Yes, you can use plain flour, but you’ll need to add 2 teaspoons of baking powder for every 225g of plain flour to achieve the same rise.
Final Words
Delia Smith’s Victoria Sponge is a true British classic, offering a light, fluffy sponge paired with a delicious jam and cream filling.
More By British Baking Recipes
- James Martin Victoria Sponge
- Mary Berry 10-Inch Sponge Cake
- Mary Berry Chocolate Sponge Cake
- James Martin Genoise Sponge Cake
- Nigella Victoria Sponge
Delia Smith Victoria Sponge Recipe
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Delia Smith’s Victoria Sponge is a timeless British cake made with basic ingredients like butter, sugar, eggs, and flour. The sponge is soft and airy, and it’s typically filled with a generous layer of strawberry or raspberry jam and whipped cream. Named after Queen Victoria, this cake is a staple in British baking and is loved for its simplicity and delicious flavor.
Ingredients
For the Sponge:
- Self-raising flour: 175g
- Caster sugar: 175g
- Butter: 175g, softened
- Eggs: 3 large
- Baking powder: 1 teaspoon
- Vanilla extract: 1 teaspoon (optional)
For the Filling:
- Strawberry or raspberry jam: 6 tablespoons
- Double cream or buttercream: 250ml, whipped
- Icing sugar: For dusting
Instructions
Step 1: Prepare the Cake Tins
- Preheat the oven: Set your oven to 170°C (150°C fan)/325°F/gas mark 3.
- Prepare the tins: Grease and line two 20cm round cake tins with baking parchment.
Step 2: Make the Cake Batter
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy using an electric mixer.
- Add the eggs: Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Add the vanilla extract if using.
- Fold in the dry ingredients: Sift the self-raising flour and baking powder into the mixture and gently fold it in using a spatula. Be careful not to overmix the batter.
Step 3: Bake the Sponge
- Divide the batter: Evenly divide the batter between the two prepared tins and smooth the tops.
- Bake: Place the tins in the preheated oven and bake for 20-25 minutes, or until the cakes are golden and springy to the touch. A skewer inserted into the center should come out clean.
- Cool the cakes: Allow the cakes to cool in the tins for 5 minutes before turning them out onto a wire rack to cool completely.
Step 4: Fill and Assemble the Cake
- Spread the filling: Once the cakes have completely cooled, spread one cake with a generous layer of strawberry or raspberry jam. Whip the cream until soft peaks form and spread it over the jam layer.
- Sandwich the cakes: Place the second cake on top of the first to create a sandwich, pressing gently to secure.
Step 5: Decorate and Serve
- Dust with icing sugar: For a classic finish, dust the top of the cake with a light layer of icing sugar before serving.
- Slice and serve: Enjoy the cake with a cup of tea or coffee for a quintessentially British treat.
