Description
A classic Victoria sponge cake with a festive twist, perfect for holidays and special occasions. Light, fluffy, and filled with jam and cream.
Ingredients
Scale
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 200g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 4 tbsp raspberry jam
- 150ml double cream, whipped
- Icing sugar, for dusting
- Festive sprinkles (optional)
Instructions
- Preheat oven to 180°C (160°C fan). Grease and line two 20cm sandwich tins.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then fold in flour, baking powder, and vanilla.
- Divide batter evenly between tins and smooth tops.
- Bake for 20-25 mins until golden and springs back when pressed.
- Cool in tins for 5 mins, then transfer to a wire rack.
- Once cool, spread jam on one cake, top with whipped cream, and sandwich together.
- Dust with icing sugar and add festive sprinkles if desired.
Notes
- Use room temperature ingredients for best results.
- Swap jam flavors for variety—strawberry or blackberry work well.
- Decorate with fresh berries for extra flair.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 0.2g
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 110mg
Keywords: Victoria sponge cake, festive cake, British dessert, easy baking