Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 590kcal 29%
Fat 31g 47%
Saturated Fat 17g 85%
Carbohydrates 70g 23%
Fiber 2g 8%
Sugar 49g 98%
Protein 8g 16%
Cholesterol 160mg 53%
Sodium 250mg 10%

Percent Daily Values are based on a 2,000 calorie diet.

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How to Make Victoria Sponge Cake, an Easy British Classic Fit for a Queen

Name: How to Make Victoria Sponge Cake, an Easy British Classic Fit for a Queen
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 8
Ingredients: For the Cake:; 4 large eggs (200g), room temperature300g (1 1/2 cups) granulated sugar192g (1 1/2 cups) cake flour, plus more for dusting; 1 1/2 teaspoon baking powder; 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or the same amount by weight; 3/4 cup (180ml) milk1/4 cup (60ml) vegetable oil; For the Simple Syrup: 1/4 cup (60ml) water1 tablespoon lemon juice from 1 medium lemon2 tablespoons (30g) granulated sugar; For the Filling: 1/2 cup strawberry jam (6 3/4 ounce; 192g)1 tablespoon (15ml) lemon juice from 1 medium lemon; 3/4 cup (175ml) heavy cream1 1/2 teaspoons confectioners’ sugar, plus more for serving1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume1/2 teaspoon vanilla extract

Prep 15m

Cook 28m

Total 43m

This easy recipe for Victoria Sponge Cake is a British classic fit for a queen. Made with simple ingredients and filled with jam and cream, this cake is a delightfully light and fluffy treat that's perfect for any occasion.

Victoria Sponge Cake

Victoria Sponge

Ingredients

8 servings

For The Cake

4 large eggs (200g), room temperature300g (1 1/2 cups) granulated sugar192g (1 1/2 cups) cake flour, plus more for dusting

1 1/2 teaspoon baking powder

1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or the same amount by weight

3/4 cup (180ml) milk1/4 cup (60ml) vegetable oil

For the Simple Syrup: 1/4 cup (60ml) water1 tablespoon lemon juice from 1 medium lemon2 tablespoons (30g) granulated sugar

For the Filling: 1/2 cup strawberry jam (6 3/4 ounce; 192g)1 tablespoon (15ml) lemon juice from 1 medium lemon

3/4 cup (175ml) heavy cream1 1/2 teaspoons confectioners’ sugar, plus more for serving1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume1/2 teaspoon vanilla extract