Delia Smith Victoria Sponge All In One​ Recipe

This easy Delia Smith Victoria Sponge is made with self-raising flour, baking powder, golden caster sugar, soft butter, and fresh eggs. The result is a light, fluffy, and golden cake filled with a creamy mascarpone mixture and tart fresh raspberries. This recipe is perfect for classic afternoon tea or a summer celebration, making enough for a lovely dessert for 8 people.

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Delia Smith Victoria Sponge Ingredients

For the Sponge:

• 6 oz (175g) self-raising flour
• 1 rounded teaspoon baking powder
• 3 large eggs
• 6 oz (175g) golden caster sugar
• 6 oz (175g) butter, very soft at room temperature
• 1/2 teaspoon vanilla extract

For the Filling:

• 8 oz (225g) fresh raspberries
• 3-4 tablespoons soft set raspberry jam
• 1 x 250g tub mascarpone cheese
• 1 x 200ml tub fromage frais (a creamy, fresh cheese)
• 1 level tablespoon golden caster sugar
• 1 teaspoon vanilla extract
• A little icing sugar (powdered sugar) for dusting

How To Make Delia Smith Victoria Sponge

1. Sift the flour: Preheat your oven to 350°F (175°C) or Gas Mark 4. Take a very large mixing bowl. Sift the flour and baking powder into the bowl from a high distance to get plenty of air into the flour.
2. Mix the batter: Add the eggs, sugar, soft butter, and vanilla extract to the bowl. Using an electric hand whisk, mix everything together until smooth and well-combined. This should take about 1 minute. If you use a wooden spoon, it will take a little longer and require more effort.
3. Check consistency: The mixture should drop easily off a spoon when you tap it against the side of the bowl. If the batter feels too stiff, add 1 or 2 tablespoons of tap water and mix again.
4. Bake the cakes: Divide the mixture evenly between two prepared cake tins. Smooth the tops and place them on the center shelf of the oven. Bake for 30-35 minutes. Do not open the oven door until at least 30 minutes have passed.
5. Cool the cakes: Test the cakes by lightly touching the center with your finger; it should spring back. Remove from the oven and let them rest for 30 seconds. Loosen the edges with a knife, turn them out onto a wire rack, and peel off the lining paper. Flip them so the tops are facing up to prevent sticking. Let them cool completely.
6. Prepare the filling: In a bowl, whisk the mascarpone, fromage frais, sugar, and vanilla extract together until combined.
7. Assemble the cake: Spread a tablespoon of jam over one sponge cake. Spread half of the cream mixture on top, then scatter the raspberries over the cream. Top with the remaining cream and drizzle with the rest of the jam.
8. Finish and serve: Place the second sponge cake on top and press down very lightly. Dust the top with icing sugar before serving.

Recipe Tips

• Use Very Soft Butter: The “all-in-one” method relies on the butter being extremely soft. If the butter is hard or cold, it will not mix properly with the sugar and eggs, leading to a lumpy batter.
• Don’t Open the Oven: Opening the oven door before the 30-minute mark can cause the temperature to drop suddenly. This often makes the sponge cake sink in the middle.
• Sift from a Height: When sifting the flour, hold the sieve high above the bowl. This incorporates air into the flour, which helps create a lighter, fluffier sponge texture.
• Room Temperature Ingredients: Ensure your eggs are at room temperature. Cold eggs can cause the cake batter to curdle (separate), which affects the rise of the cake.

What To Serve Victoria Sponge

This classic cake is the centerpiece of a traditional afternoon tea. Serve it with a hot pot of Earl Grey or English Breakfast tea. For a summer garden party, it pairs beautifully with a glass of cold lemonade or Prosecco.

If you want to add more fruit, serve a slice with a side of fresh strawberries or a mixed berry salad. For an extra indulgence, you can add a scoop of vanilla bean ice cream, though the creamy filling makes it rich enough on its own.

How To Store Victoria Sponge Leftovers

• Refrigerate: Because this filling contains fresh dairy (mascarpone and fromage frais), you must store the cake in the refrigerator. Keep it in an airtight container for up to 3 days. Let it sit out for 20 minutes before eating to take the chill off the sponge.
• Freeze: You can freeze the baked sponge cakes before filling them. Wrap the cooled cakes tightly in plastic wrap and freeze for up to 3 months. Thaw completely before assembling. It is not recommended to freeze the cake once the cream filling is added.

Delia Smith Victoria Sponge Nutrition Facts

Serving Size: 1 slice (approx. 1/8th of cake)

• Calories: 480 kcal
• Total Fat: 32g
• Saturated Fat: 18g
• Cholesterol: 145mg
• Sodium: 210mg
• Total Carbohydrate: 42g
• Dietary Fiber: 1g
• Sugars: 24g
• Protein: 7g

Frequently Asked Questions

• Can I use plain flour instead of self-raising flour? Yes, but you must add baking powder to help it rise. For every cup (150g) of plain flour, add 1.5 teaspoons of baking powder and 0.5 teaspoon of salt.
• Why did my sponge cake sink in the middle? This usually happens if the oven door was opened too early during baking, letting cool air in. It can also happen if the oven was not hot enough or if there was too much baking powder in the batter.
• Can I use heavy cream instead of mascarpone? Yes. If you prefer a traditional filling, you can whip heavy cream (double cream) with a little sugar until it holds stiff peaks. You can also use a standard buttercream made from butter and powdered sugar.
• What is fromage frais? Fromage frais is a soft, fresh cheese often used in French cooking. It is creamy like yogurt but thicker. If you cannot find it, you can substitute it with Greek yogurt or sour cream, though the taste will be slightly tangier.

Try More Recipes:

• Delia Smith Lemon Drizzle Cake Recipe
• Delia Smith Lemon Curd Cake Recipe
• Delia Smith Lemon and Blueberry Cake Recipe