📝 About This Recipe
Named after Queen Victoria, who famously enjoyed a slice with her afternoon tea, this iconic British cake is the gold standard of teatime treats. It features two layers of airy, golden sponge cake cradling a luscious filling of tart raspberry jam and velvety vanilla bean whipped cream. Simple yet sophisticated, its beauty lies in the perfect balance of buttery crumb and delicate sweetness, finished with a snowy dusting of caster sugar.
🥗 Ingredients
The Sponge Layers
- 225 grams Unsalted butter (softened to room temperature)
- 225 grams Caster sugar (superfine sugar)
- 4 pieces Large eggs (at room temperature, lightly beaten)
- 225 grams Self-raising flour (sifted twice for aeration)
- 1 teaspoon Baking powder (to ensure a light lift)
- 2 tablespoons Whole milk (to adjust the 'dropping consistency')
- 1 teaspoon Vanilla extract (high-quality pure extract)
- 1/4 teaspoon Salt (fine sea salt)
The Filling and Garnish
- 150 grams Raspberry jam (high-quality seedless or seeded, per preference)
- 200 ml Heavy whipping cream (cold from the fridge)
- 1 tablespoon Icing sugar (for the cream, plus extra for dusting)
- 1/2 teaspoon Vanilla bean paste (for beautiful flecks in the cream)
- 100 grams Fresh raspberries (optional, for modern decoration)
👨🍳 Instructions
-
1
Preheat your oven to 180°C (350°F/Gas 4). Grease two 20cm (8-inch) round sandwich tins and line the bottoms with parchment paper to ensure easy release.
-
2
In a large mixing bowl or the bowl of a stand mixer, cream the softened butter and caster sugar together for at least 5 minutes until the mixture is pale, light, and incredibly fluffy.
-
3
Slowly add the beaten eggs one at a time, beating well after each addition. If the mixture looks like it might curdle, add a tablespoon of your weighed flour.
-
4
Stir in the vanilla extract and salt until just combined.
-
5
Sift the self-raising flour and baking powder over the wet ingredients. Using a large metal spoon or a spatula, gently fold the flour in using a figure-eight motion until no streaks remain. Do not overmix!
-
6
Add the milk and fold gently. The batter should reach a 'dropping consistency'—it should fall off a spoon easily when tapped.
-
7
Divide the batter equally between the two prepared tins and smooth the tops with a spatula.
-
8
Bake in the center of the oven for 25-30 minutes. The sponges are done when they are golden brown, shrinking slightly away from the edges, and spring back when lightly pressed.
-
9
Allow the cakes to cool in their tins for 10 minutes, then carefully turn them out onto a wire rack to cool completely. Removing the parchment once cooled.
-
10
While the cakes cool, whip the heavy cream, icing sugar, and vanilla bean paste in a chilled bowl until stiff peaks form.
-
11
Place the least attractive sponge layer upside down on a serving plate. Spread the raspberry jam generously over the flat surface.
-
12
Top the jam with the whipped vanilla cream, spreading it nearly to the edges.
-
13
Place the second sponge layer on top, right-side up. Press down very gently to set the layers.
-
14
Finish by dusting the top generously with icing sugar through a fine-mesh sieve and garnish with fresh raspberries if desired.
💡 Chef's Tips
Always use room temperature eggs and butter to ensure the emulsion doesn't break during mixing. Fold the flour by hand rather than using an electric mixer to keep as much air in the batter as possible. If your jam is too stiff, give it a quick stir in a small bowl to loosen it before spreading. To get perfectly even layers, use a kitchen scale to weigh the batter into each tin. Avoid opening the oven door before the 20-minute mark, or the sudden temperature drop may cause the sponges to sink.
🍽️ Serving Suggestions
Serve with a pot of Earl Grey or English Breakfast tea for the traditional experience. A glass of chilled Prosecco or Champagne turns this cake into a celebratory treat. Add a side of extra fresh berries to cut through the richness of the cream. Best enjoyed on the day of baking, but can be stored in an airtight container in a cool place for up to 2 days.