Victoria Sponge Cake

To add to the homemade feel, Hannah, her family and friends baked treats too, including a British cream layer cake – a nod to James’ homeland.

May 15, 2012 | | Desserts | Food | Recipes

Victoria Sponge Cake






Sponge Cake

  • 2 cups cake flour
  • 2 tsp baking powder
  • Pinch of salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 4 tbsp vanilla yogurt
  • 4 large eggs
  • Milk (to loosen), 
1 tbsp at a time

Filling and Topping

  • 1½ cups whipping cream, chilled
  • 2 tbsp granulated sugar
  • 2 cups fresh strawberries, sliced
  • Top with 1–2 tbsp confectioner’s sugar or whipped cream


  1. Cake: Preheat oven to 350°F.
  2. Butter and flour 2 8-inch round cake pans for a 2-layer cake.
  3. Line bottoms with parchment paper and butter parchment paper.
  4. In a small bowl, combine the flour, baking powder and pinch of salt. Set aside.
  5. In another bowl, cream butter and sugar until light and fluffy.
  6. Add vanilla then eggs one at a time, mixing well after each addition.
  7. On low speed, slowly add flour mixture and mix well.
  8. Add milk, 1 tbsp at a time until a soft dropping consistency is reached.
  9. Scrape batter into prepared pans.
  10. Bake about 20–25 minutes.
  11. Cool for 10 minutes, remove from pans and let cool completely, approximately 1 hour.
  12. Filling: Chill mixing bowl and beaters.
  13. Whip chilled cream, adding sugar, until soft peaks form.
  14. Invert one cooled cake layer on serving plate.
  15. Arrange strawberries on top, then spread half the whipped cream over sliced strawberries.
  16. Topping: Top with second cake.
  17. Sift confectioner’s sugar over top, or frost with remaining whipped cream.
  18. Cover and refrigerate until serving time.
  19. Garnish with fresh strawberries.

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