James Martin’s Victoria Sponge is a classic British cake, made with light and fluffy sponge layers sandwiched together with sweet jam and whipped cream. This timeless cake is perfect for afternoon tea or any special occasion. With its simple ingredients and delightful flavor, the Victoria Sponge is easy to make and always impresses with its soft texture and rich filling.
What is James Martin’s Victoria Sponge?
James Martin’s Victoria Sponge is a traditional British cake named after Queen Victoria. The cake consists of two light and airy sponge layers made with butter, sugar, eggs, and self-raising flour. The sponge layers are sandwiched together with a generous filling of strawberry or raspberry jam and whipped cream or buttercream. This cake is known for its simplicity, yet it’s a perfect balance of flavor and texture, making it a favorite in British baking.
Other Popular Recipes
- Mary Berry 10-Inch Sponge Cake
- Mary Berry All-In-One Victoria Sponge Cake
- Mary Berry Victoria Sponge with Buttercream
Why You Should Try This Recipe
- Classic British bake: A Victoria Sponge is a must-have in any baker’s repertoire, known for its timeless appeal.
- Light and fluffy sponge: The sponge layers are soft and delicate, perfect for pairing with cream and jam.
- Simple ingredients: The recipe uses basic pantry staples, making it accessible and easy to prepare.
- Versatile treat: Great for afternoon tea, birthdays, or any celebration.
- Deliciously creamy filling: The combination of jam and whipped cream creates a delightful contrast to the sponge.
Ingredients Needed to Make James Martin’s Victoria Sponge
For the Sponge:
- Self-raising flour: 225g
- Caster sugar: 225g
- Butter: 225g, softened
- Baking powder: 2 teaspoons
- Eggs: 4 large
- Vanilla extract: 1 teaspoon (optional)
For the Filling:
- Strawberry or raspberry jam: 6-8 tablespoons
- Double cream or buttercream: 300ml, whipped
- Icing sugar: For dusting
Step-by-Step Instructions to Make James Martin’s Victoria Sponge
Step 1: Prepare the Cake Tins
- Preheat the oven: Set the oven to 180°C (160°C fan)/350°F/gas mark 4.
- 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.
- Slice and serve: Serve the cake in slices, paired with tea or coffee for the perfect afternoon treat.
What Goes Well With James Martin’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 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 James Martin’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 James Martin’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 James Martin’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.
Nutrition Value (per serving):
- Calories: 350 kcal
- Carbohydrates: 45g
- Protein: 6g
- Fat: 16g
- Fiber: 1g
FAQs
Can I freeze Victoria Sponge Cake?
Yes, you can freeze Victoria Sponge Cake. Wrap each sponge layer individually in cling film and foil, then freeze for up to 2 months. Thaw the layers at room temperature before assembling with jam and cream.
How do I make my Victoria Sponge more fluffy?
To achieve a fluffy Victoria Sponge, ensure that you beat the butter and sugar together until pale and light. Using room-temperature eggs and folding the flour gently into the batter also helps keep the sponge light and airy.
Can I use different fillings for Victoria Sponge?
Yes, you can use a variety of fillings for Victoria Sponge. Classic options include strawberry or raspberry jam with whipped cream, but you can also use buttercream, lemon curd, or even fresh fruit.
How do I prevent my Victoria Sponge from sinking?
To prevent the sponge from sinking, avoid opening the oven door too early during baking, and make sure the cake is fully cooked by testing with a skewer. Ensure the ingredients are well combined, but don’t overmix the batter, as this can knock out the air.
Final Words
James Martin’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
- Mary Berry Lemon Sponge Cake
- Mary Berry Fatless Sponge Cake
- Mary Berry Baked Apples
- Mary Berry 9 Inch Sponge Cake
- James Martin Genoise Sponge Cake
James Martin Victoria Sponge Recipe
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
James Martin’s Victoria Sponge is a traditional British cake named after Queen Victoria. The cake consists of two light and airy sponge layers made with butter, sugar, eggs, and self-raising flour. The sponge layers are sandwiched together with a generous filling of strawberry or raspberry jam and whipped cream or buttercream. This cake is known for its simplicity, yet it’s a perfect balance of flavor and texture, making it a favorite in British baking.
Ingredients
For the Sponge:
- Self-raising flour: 225g
- Caster sugar: 225g
- Butter: 225g, softened
- Baking powder: 2 teaspoons
- Eggs: 4 large
- Vanilla extract: 1 teaspoon (optional)
For the Filling:
- Strawberry or raspberry jam: 6-8 tablespoons
- Double cream or buttercream: 300ml, whipped
- Icing sugar: For dusting
Instructions
Step 1: Prepare the Cake Tins
- Preheat the oven: Set the oven to 180°C (160°C fan)/350°F/gas mark 4.
- 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.
- Slice and serve: Serve the cake in slices, paired with tea or coffee for the perfect afternoon treat.
