📝 About This Recipe
Named after Queen Victoria herself, who enjoyed a slice with her afternoon tea, this iconic British classic is the gold standard of tea-time treats. It features two layers of light, airy sponge sandwiched together with luscious raspberry jam and a cloud-like vanilla cream. Simple yet sophisticated, its beauty lies in the perfect balance of buttery crumb and sweet, fruity filling.
🥗 Ingredients
The Sponge
- 225 grams Unsalted Butter (softened to room temperature)
- 225 grams Caster Sugar (extra fine sugar)
- 4 Large Eggs (at room temperature, lightly beaten)
- 225 grams Self-Raising Flour (sifted)
- 1 teaspoon Baking Powder
- 2 tablespoons Whole Milk (at room temperature)
- 1 teaspoon Vanilla Extract (high quality)
- 1/4 teaspoon Salt (fine sea salt)
The Filling & Topping
- 150 grams Raspberry Jam (seedless or high-quality preserve)
- 200 ml Double Cream (cold, for whipping)
- 1 tablespoon Icing Sugar (for the cream)
- 1/2 teaspoon Vanilla Bean Paste (for the cream)
- 100 grams Fresh Raspberries (optional, for garnish)
- 1 tablespoon Icing Sugar (extra for dusting the top)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F/Gas Mark 4). Grease two 20cm (8-inch) round sandwich tins with butter and line the bottoms with parchment paper.
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2
In a large mixing bowl, cream together the softened butter and caster sugar using an electric hand mixer or stand mixer. Beat for 5-8 minutes until the mixture is pale, fluffy, and significantly increased in volume.
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3
Add the lightly beaten eggs one at a time, beating well after each addition. If the mixture looks like it might curdle, add a tablespoon of your measured flour.
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4
Stir in the vanilla extract until just incorporated.
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5
Sift the self-raising flour, baking powder, and salt together. Using a large metal spoon or spatula, gently fold the dry ingredients into the wet mixture. Use a 'figure-eight' motion to keep as much air in the batter as possible.
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6
Gently fold in the milk to loosen the batter until it reaches a 'dropping consistency'—it should fall off the spoon easily when tapped.
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7
Divide the batter equally between the two prepared tins. Smooth the tops with a spatula, creating a slight dip in the center to ensure an even rise.
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8
Bake in the center of the oven for 23-25 minutes. The sponges should be golden brown, shrinking slightly away from the sides, and a skewer inserted into the center should come out clean.
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9
Allow the cakes to cool in their tins for 5-10 minutes before carefully turning them out onto a wire rack to cool completely. Removing the parchment paper once cool.
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10
While the cakes cool, prepare the filling. Whip the cold double cream with 1 tablespoon of icing sugar and vanilla bean paste until it forms soft-to-medium peaks.
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11
Place the least attractive sponge layer upside down on a serving plate. Spread the raspberry jam generously over the flat surface.
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12
Top the jam with the whipped cream, spreading it nearly to the edges. If using fresh raspberries, scatter them over the cream now.
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13
Place the second sponge layer on top, right-side up. Press down very gently to secure.
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14
Dust the top of the cake liberally with icing sugar through a fine-mesh sieve just before serving.
💡 Chef's Tips
Always use room temperature eggs and butter to ensure the emulsion doesn't break during mixing. Avoid opening the oven door before the 20-minute mark, or the sudden drop in temperature may cause the sponges to sink. For the most authentic flavor, use raspberry jam rather than strawberry, as the tartness cuts through the rich cream. If you don't have self-raising flour, use 225g all-purpose flour mixed with 3 teaspoons of baking powder. Weigh your eggs in their shells; for a perfect sponge, the weight of the butter, sugar, and flour should match the combined weight of the eggs.
🍽️ Serving Suggestions
Serve with a pot of hot Earl Grey or English Breakfast tea for the classic experience. Pair with a glass of chilled Prosecco or Champagne for a celebratory garden party. Add a side of extra fresh berries and a dollop of clotted cream for an indulgent twist. Best enjoyed on the day of baking, but can be stored in an airtight container in a cool place for up to 2 days.