Sponge Cake, also known as a traditional Victoria Sponge, features two layers of light, airy cake sandwiching a luscious filling of strawberry jam and freshly whipped cream. It is the comforting treat to share with family and friends at your next tea-time gathering. Perfectly sweet, beautifully soft, and wonderfully classic. This formula uses equal weights for the core ingredients, which is the secret to getting that flawless, light, and airy bakery texture every single time.
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Sponge Cake
Layered Sponge Cake using the classic 4-egg ratio. Perfectly light, airy, and filled with cream and jam!
Servings 8 slices
Ingredients
- Cake Layers:
- 1 ¾ cups 225g all-purpose flour
- 2 teaspoons baking powder
- 1 cup 225g unsalted butter, softened to room temperature
- 1 cup plus 2 tablespoons 225g granulated sugar
- 4 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 to 2 tablespoons whole milk only if needed to loosen the batter
- Filling & Topping:
- 6 tablespoons strawberry jam
- 1 cup 240ml heavy or double cream
- 2 tablespoons powdered icing sugar, plus extra for dusting
Instructions
- Preheat your oven to 350°F (180°C). Grease two 9-inch (23 cm) round cake pans and line the bottoms with parchment paper for easy removal.
- In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light, pale, and fluffy (about 4-5 minutes).
- Add the 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. Stir in the vanilla extract.
- Sift the all-purpose flour and baking powder directly into the wet mixture.
- Using a spatula, gently fold the ingredients together in a figure-eight motion just until combined.
- The batter should be thick but drop easily off the spatula when tapped (a “dropping consistency”).
- If it feels too stiff, fold in 1 to 2 tablespoons of milk.Bake:
- Divide the batter evenly between the two prepared cake pans and smooth the tops.
- Bake for 25 to 30 minutes.
- They are done when the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let the cakes cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- In a chilled bowl, whip the heavy cream and 2 tablespoons of powdered sugar together until soft peaks form.
- Place the first cake layer onto your serving plate.
- Spread the strawberry jam evenly across the surface, followed by a smooth layer of the whipped cream.
- Gently place the second cake layer on top.
- Dust the surface generously with a final sprinkle of powdered sugar right before serving.
Serving Suggestions:
- The Perfect Slice: Use a sharp, serrated knife to cut the cake. Slice gently in a sawing motion so you don’t squeeze the fresh whipped cream out of the sides.
- Best Pairings: Serve this classic sponge slightly warm or at room temperature alongside a freshly brewed cup of hot tea or coffee. It pairs beautifully with traditional Somali spiced tea (Shaah).
- Storage Tip: Because this version uses fresh, real whipped cream, any leftovers should be stored in an airtight container in the fridge. Bring individual slices out about 15 minutes before serving to let the butter in the sponge soften back up to room temperature.
