James Martin Victoria Sponge Recipe
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.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
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.