5 from 6 votes

Victory (Victoria) Sponge Cake

A close-up of Zoë Francois' finished Victoria Sponge.

I fell in love with Victoria sponge cake on a trip to Dublin. The cake itself was so deliciously light but I had a difficult time replicating its texture when I got home. Once I employed “self-raising” flour, a common ingredient in the UK, which contains baking powder and salt in the mix, I had a total victory! The traditional filling is whipped cream and jam with a dusting of confectioners’ sugar. I added some strawberries for flavor, texture, and decoration along with some edible flowers.

For this episode of Zoë Bakes on Magnolia Network I visited Heidi Skoog of Serious Jam and she taught me her method of creating sensational jam.

Heidi’s floral jam inspired me to make this classic Victoria Sponge Cake with layers of her jam, Chantilly Cream (sweetened whipped cream) and perfectly fresh strawberries. Along the way I end up making homemade butter (not planned!) and throw a little backyard gathering for some neighbors.

Want to learn more about Heidi Skoog and get her classic strawberry jam recipe? Check out my Substack newsletter archive and be sure to subscribe!

Victoria Sponge Cake Ingredients

Before we dive in to the recipe, a quick note on a few of the ingredients.

Butter, Softened: Your butter needs to be at room temperature. If you’ve forgotten to soften it before you make the recipe, I have a YouTube video that details 5 ways to soften butter quickly! You’re welcome.

Superfine sugar: Superfine sugar is granulated sugar that is processed to be finer crystals. In Europe, it is known as caster sugar; and in the United States, it is often labeled as baker’s sugar. I call for it in recipes when the sugar needs to dissolve quickly into the solution of the cake batter. If you can’t find it in a store, you can easily make your own. And I have a YouTube video to show you how to do it.

A close-up of Zoë Francois' finished Victoria Sponge.

Victory (Victoria) Sponge Cake

Victoria sponge cake deliciously light thanks to "self-raising" flour, a common ingredient in the UK, which contains baking powder and salt in the mix. The traditional filling is whipped cream and jam with a dusting of confectioners' sugar. I added some strawberries for flavor, texture, and decoration along with some edible flowers.
5 from 6 votes
Course: Desserts
Servings: 10 servings


  • 1 cup (220g) unsalted butter at room temperature
  • 1 cup plus 2 tbsp (220g) superfine sugar make your own
  • 1 tbsp pure vanilla extract
  • 4 large eggs
  • 1 3/4 cups (220g) self-raising flour
  • 12 oz (340 grams) strawberries, thinly sliced plus whole strawberries with stems left on for decorating
  • 1 tbsp granulated sugar
  • 1 tsp lime zest
  • 1 pinch ground pink peppercorns optional
  • 1/2 cup (65 grams) store-bought jam
  • confectioners' sugar for dusting
  • edible flowers for decorating optional
  • whole pink peppercorns for decorating optional

Chantilly Cream

  • 2 cups (480 milliliters) heavy whipping cream
  • 1 tbsp confectioners' sugar
  • 1 tsp pure vanilla extract
  • 1/2 cup (65 grams) store-bought jam


  • Preheat the oven to 350°F (175°C). Generously grease two 8 x 3-inch (20 x 8-centimeter) round cake pans, then line them with greased parchment paper.
  • In a stand mixer fitted with the paddle attachment, cream the butter on high speed until creamy and smooth, about 1 minute.
  • Turn the mixer speed to medium-low, add the superfine sugar and vanilla to the butter, and mix until incorporated. Then turn the speed to medium-high and beat until very light and fluffy, about 5 minutes.
  • Turn the speed to low and add the eggs, one at a time, beating just until combined. Add one-third of the flour to the butter mixture and mix on low speed just until incorporated. Repeat with another one-third flour until just incorporated. Add the final one-third of the flour.
  • Divide the batter among the prepared pans and smooth the tops. Gently tap the pans on the counter several times to release excess air bubbles.
  • Bake until the cakes are golden and a tester comes out clean, 20 to 25 minutes. Let the cakes cool in the pans completely on a wire rack.
  • In a medium bowl, toss together the thinly sliced strawberries, granulated sugar, lime zest, and pink peppercorns (if using). Allow to macerate until the sugar dissolves, about 15 minutes.
  • Remove one cooled cake layer from its pan and place it on a serving plate.
  • Spread the jam over the top of the cake, then cover the jam with a 1-inch (2.5-centimeter) layer of the chantilly cream. Distribute half the macerated strawberries over the chantilly cream.
  • Place the second cake on the chantilly cream, then run a spatula along the side of the cake to ensure the filling stays within the cake layers.
  • Dust the top generously with confectioners' sugar and decorate with strawberries, edible flowers (optional), and pink peppercorns (optional).

Chantilly Cream

  • In a stand mixer fitted with the whisk attachment, combine the cream, confectioners’ sugar, and vanilla and beat on medium speed until just thick—it will start to leave marks from the whisk in the cream.
  • Remove the bowl from the mixer and, using the whisk attachment, continue whipping by hand for several seconds until the cream holds medium-stiff peaks. Fold in the jam. Doing so should thicken up the cream to stiff peaks. It should be fluffy, but stiff enough to hold the weight of the cake.

Rate and Review!

  • If you've made this recipe, please leave a rating and review! I love to hear how you've adapted my recipes to your own tastes, so please share how it went for you. It helps other people find my recipes. Thank you!


This cake is best served right away with the remaining macerated strawberries and whipped cream, but any leftovers can be stored, covered, in the refrigerator for up to 1 day.
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15 thoughts to “Victory (Victoria) Sponge Cake”

  1. Zoe this looks like the best cake recipe for what I am doing. However I have one question. I would like to use a Tiera or Mary Anne Pan. Would you know if this would work.

    1. Hi, Marianne! Yes, it should work, just be sure to grease it well, so the cake doesn’t stick in the grooves. This cake is best eaten after it is cooled and because of all the butter will stiffen if refrigerated. Happy baking!

  2. Hello! Can the cake layers be made on a Friday for assembly Sunday? I was going to make this with the quick jam and a mascarpone whipped cream frosting. Thank you!

  3. Hi there, just watched this episode and I am in love with the mustard yellow large glass mortar and pestle that Zoe uses to crush the pink peppercorns. Any chance you can share where to get one?

    1. Hi Kristina! That mortar and pestle is ceramic and made by Wade. It was designed by Zoë’s friend Suvir Saran.

  4. Hello Zoe,

    I live in Brazil and self rising flour is not a common ingredient. How to make it or if I use all purpose flour how much of baking powder should I add?

    Looking forward to your reply.

  5. Hello, I just read the newsletter and it mentions a link to Heidi’s Serious Jam recipe. I can’t find it. Will you help?

    Thank you,

    1. Hi Kathy! The recipe was after the free preview — it’s an exclusive for Substack Extras subscribers. You would need to upgrade your account to view it. Please let me know if you have any other questions or need help!

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