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England · Europe

Victoria Sponge

Creamed butter and sugar trap the air that raises the queen of sponge cakes.

Beginner#8 most lovedUses: Foam Stabilization (Colloid Chemistry)
classic Victoria spongeEnglish sponge cake

The Chemistry in This Bake

Creaming butter and sugar together until pale and fluffy — physically incorporating air bubbles into a fat-sugar mixture.

Learn the full technique →

Ingredients

  • Butter (softened)
  • Caster sugar
  • Eggs
  • Self-raising flour
  • Baking powder
  • Raspberry jam
  • Vanilla extract
  • Powdered sugar (for dusting)

Method

  1. Cream butter and sugar thoroughly until very pale and fluffy — this traps the leavening air.

  2. Beat in eggs gradually with a spoonful of flour to prevent curdling.

  3. Fold in remaining flour and baking powder gently.

  4. Divide between two sandwich tins and bake at 180 °C for 20-25 minutes.

  5. Cool, spread one layer with raspberry jam, and sandwich together.

  6. Dust generously with powdered sugar.