Classic Victoria Sponge (Recipe Inspired by GAD’S HALL)

I polished off this entire Classic Victoria Sponge in about a week.

Yes, I gained five pounds afterward. Yes, it was worth it. 

Worth it, do you hear me? 

Why is Victoria Sponge the book-inspired dessert for Gad’s Hall? 

The Thorley family welcomes a lot of visitors to Gad’s Hall. It feels like they’re always hosting dinners or having tea, which means they’re usually eating some kind of delicious-sounding treat.

I bet you that many a Victoria Sponge, which is a classic English dessert, passed through the Thorley dining room, which is why I picked it to be the book-inspired recipe for this charming novel about 1800s English life.

What is a Victoria Sponge? 

A Victoria Sponge is a very simple, easy to make, and traditionally English cake. It’s usually a thick yellow cake that’s cut in half, slathered with whipped cream and jam, then sandwiched back together. It’s served without frosting – think naked cake trend before it was popular – and alongside a cuppa tea.

This particular Victoria Sponge is, I think, fantastic. The cake is thick but moist, and it holds up well to the layers of jam and whipped cream. No soggy layers here! And we all know I hate soggy things.

I do think Victoria Sponge is best served the same day it’s made, but I gotta tell ya – I was working my way through this cake almost a week after I made it, and the last piece of cake was just as good as the first. Maybe there’s something to letting the flavors meld in the fridge…

What I love about Victoria Sponge

There are a lot of things to love about a classic Victoria Sponge. Apart from being so freakin’ delicious, this humble cake requires very few ingredients. In fact, you could probably make it right now using items hanging around your pantry.

The only item you might not have on hand is the heavy whipping cream. In a pinch, you could use pre-made Cool Whip or Reddi Whip. I’ve even had a Victoria Sponge sandwiched together with American buttercream frosting, though I prefer using whipped cream to frosting since the jam layer is already so sweet.

While some fancy afternoon teas serve sophisticated versions of the Victoria Sponge, I think this cake looks best when it looks homemade:

• Keep that domed top; don’t slice it off!
• Embrace the rustic look by letting some jam and cream spill out the side.
• And, if for some reason you really, really eff it up – just dust it with powdered sugar and no one will be the wiser. *chef’s kiss*

Finally, the Victoria Sponge is a great cake to whip up at the last minute. The batter comes together quickly in one bowl, so it’s baking in the oven before you know it.

So! Are your in-laws dropping by on short notice? Make a Victoria Sponge. Did you forget about that pot luck book club you signed up for until the night before? Make a Victoria Sponge.

Can I make a Victoria Sponge without self-rising flour? 

There are lots of places online to find an all-purpose flour conversion for recipes using self-rising flour. However,  I recommend making this Victoria Sponge with self-rising flour because I think it makes for a lighter cake.

If you’re like me — reluctant to buy a new ingredient for just one recipe — here are some other recipes that call for self-rising flour:

• Bara Brith
• Blood Orange and Rosewater Fairy Cakes
• Cinnamon Raisin Scones
• Parkin Cake
• Cheese Scones
• Blueberry Almond Scones

What do you serve with a Victoria Sponge?

If you want to serve a Victoria sponge as part of a traditional afternoon tea, I suggest preparing a savory selection of Curry Chicken Salad Sandwiches and Turkey, Fig, and Brie Grilled Cheese Sandwiches. Then, serve slices of the Victoria Sponge alongside some dainty sweets like Raspberry Rose Profiteroles and  Honey Lavender Cookies. A proper English tea should have you waddling away from the table when you’re done. 

However, if you’re looking for a lighter meal, start with steaming bowls of Broccoli Parmesan Soup or Cauliflower White Cheddar Soup, along with a Citrus Quinoa Salad, a Caprese Farro Salad, or some Sally Lunn Buns. Present your guests with the Victoria Sponge for a stunning dessert.

Classic Victoria Sponge

This classic British dessert is made with thick layers of vanilla sponge cake, freshly whipped cream, and store-bought raspberry jam is a perfect treat for an afternoon tea or after a sumptuous dinner.

Print Recipe Pin Recipe

Course Dessert

Cuisine British, English

Ingredients

  

VICTORIA SPONGE CAKE INGREDIENTS

• 2 cups self-rising flour
• 1 cup granulated sugar
• 1 cup unsalted butter, softened
• 4 eggs, at room temperature
• 1 tsp vanilla extract
• pinch of salt
• 2 tbsp milk

VICTORIA SPONGE FILLING INGREDIENTS

• 1 cup heavy whipping cream
• 1 cup berry fruit jam (raspberry, strawberry, blueberry, etc)

Instructions

 

PREP INSTRUCTIONS

• Preheat oven to 350F.
• Line a 9” round baking pan with parchment and spray with baking spray. Set aside.

BAKING INSTRUCTIONS

• In a large bowl, use a hand mixer to cream together the butter and sugar until light and fluffy.
• Beat in the vanilla, followed by the eggs, one egg at a time.
• Sift the flour through a strainer (or a sifter) into the bowl, then use a spatula or wooden spoon to stir the flour into the wet ingredients until everything is completely incorporated.
• Stir in the milk, one tablespoon at a time, to create a thick but pourable cake batter.
• Scrape cake batter into the prepared baking pan and bake at 350F for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Cool cake completely before cutting and filling.

DECORATING/FILLING INSTRUCTIONS

• While cake is cooling, make your whipped cream: use a stand mixer with the whisk attachment to whip the heavy cream until it's thick and stiff, about 2 minutes. (If using a hand mixer, this may take 5-8 minutes). Set aside.
• Once cake is completely cooled, cut the cake lengthwise in half so you now have a top layer and a bottom layer.
• Dollop the jam over the bottom half of the cake, leaving about 1 tbsp of jam in reserve. Make sure to spread the jam out to the edges.
• Dollop the whipped cream over the jam, leaving about 3-4 tablespoons in reserve. Use an offset spatula to carefully spread the whipped cream in a layer over the jam.
• Place the top layer of the cake on the whipped cream and press down lightly. Take the reserved whipped cream and dollop it onto the center of the cake, then add the remaining dollop of jam. Sprinkle with powdered sugar if desired. Serve Victoria Sponge immediately or within 1-2 days. Store in refrigerator.

Keyword afternoon tea, fresh whipped cream, self-rising flour