---
title: Victoria Sponge Cake
servings: 8
prep time: 20 minutes
cook time: 25 minutes
source: https://mycibora.com/recipes/victoria-sponge-cake
---

Gather @egg{4}, @all-purpose flour{225%g}, @vanilla extract{1%tsp}, @heavy cream{200%ml} and @strawberry jam{150%g}.

Cream the @butter{225%g} and @sugar{225%g} together until pale and fluffy.

Beat in the eggs one at a time, adding a spoonful of the flour with each to stop it curdling.

Fold in the remaining flour and @baking powder{2%tsp} gently, then the vanilla; divide the batter between two lined 20cm cake tins.

Bake at 180°C/350°F until springy to the touch and a skewer comes out clean. ~{22%minutes}

Cool in the tins 5 minutes, then turn out onto a rack to cool completely.

Spread the jam over one layer, top with the whipped cream, then set the second layer on top.

Dust with @powdered sugar{1%tbsp} to finish.