Delia Smith Victoria Sponge​ Cake Recipe

This classic Delia Smith Victoria Sponge Cake Recipe is made with spreadable butter, golden caster sugar, fresh eggs, and vanilla extract. The result is a light, airy, and buttery sponge that serves as the perfect tea-time treat. This simple “all-in-one” method is ideal for a quick weekend baking project or a delightful birthday celebration cake.

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Delia Smith Victoria Sponge Cake Recipe Ingredients

For the Cake:

• 115g self-raising flour: This gives the cake its lift and structure.
• 1 level teaspoon baking powder: Adds extra rise for a lighter texture.
• 115g spreadable butter: Use butter suitable for baking to ensure it blends easily.
• 115g golden caster sugar: Adds sweetness and a subtle caramel note compared to white sugar.
• 2 large eggs: These bind the ingredients and add moisture.
• 1 teaspoon vanilla extract: For a classic, sweet aroma.

To Finish:

• Preserves: Strawberry or raspberry jam are traditional choices.
• Lemon curd: An optional zesty alternative to jam.
• Whipped cream: Optional, but delicious with fresh fruit.
• Icing sugar: For dusting the top of the finished cake.

How To Make Delia Smith Victoria Sponge Cake Recipe

1. Prepare the dry ingredients: Sift the self-raising flour and baking powder into a large mixing bowl. Lift the sieve high while doing this to incorporate air into the flour.
2. Combine everything: Add the spreadable butter, golden caster sugar, eggs, and vanilla extract directly into the bowl with the flour.
3. Mix the batter: Use an electric hand whisk to mix all the ingredients together for about 1 minute. Stop when you have a smooth, creamy consistency.
4. Bake the cakes: Divide the mixture evenly between two prepared cake tins. Level the surface with the back of a spoon. Bake near the center of the oven for about 25 minutes.
5. Check for doneness: The cakes are ready when the center springs back after a light press with your little finger.
6. Cool the cakes: Remove the tins from the oven. After 30 seconds, run a palette knife around the edges to loosen them. Turn the cakes out onto a wire cooling tray and peel off the lining paper.
7. Flip and finish: Place a second cooling tray on top and flip the cakes so the tops are facing up to prevent sticking. Once completely cool, sandwich the two layers together with jam, lemon curd, or whipped cream. Dust the top generously with icing sugar before serving.

Recipe Tips

• Don’t Overmix: When using the electric whisk, mix only until the batter is smooth (about 1 minute). Overmixing can knock the air out and make the sponge rubbery.
• High Sifting: Lifting the sieve high is a crucial step. It aerates the flour before you even start mixing, which helps create a lighter, fluffier crumb.
• Room Temperature Ingredients: Even though this is an all-in-one method, having your eggs and butter at the same temperature helps them emulsify better for a consistent texture.
• Oven Position: Baking near the center of the oven ensures even heat distribution, preventing the cakes from rising unevenly or burning on one side.

What To Serve Delia Smith Victoria Sponge Cake

This quintessential British cake is the star of afternoon tea. Serve a slice with a hot cup of Earl Grey or English Breakfast tea. If you want to make it a dessert, pair it with a bowl of fresh summer berries like strawberries and raspberries. For a summer garden party, a glass of cold lemonade or even a glass of prosecco complements the sweet, vanilla flavors perfectly.

How To Store Delia Smith Victoria Sponge Cake Leftovers

• Refrigerate: If you have filled the cake with fresh whipped cream, you must store it in a plastic container in the refrigerator. It is best eaten within 2 days.
• Room Temperature: If filled only with jam or lemon curd, store the cake in an airtight cake tin at room temperature. It will stay fresh for 3-4 days. Freeze: You can freeze the sponge layers before filling. Wrap each completely cooled sponge tightly in cling film and freeze for up to 3 months. Thaw at room temperature before filling.

Delia Smith Victoria Sponge Cake Recipe Nutrition Facts

Serving Size: 1 slice (1/8 of cake)

• Calories: 260 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 70mg
• Sodium: 180mg
• Total Carbohydrate: 30g
• Dietary Fiber: 0.5g
• Sugars: 18g
• Protein: 3g

Frequently Asked Questions

• Can I use plain flour instead of self-raising? If you only have plain flour, you will need to add more baking powder. Generally, add 2 level teaspoons of baking powder to this amount of plain flour to mimic self-raising flour.
• Why did my cake sink in the middle? This usually happens if the oven door was opened too early during baking, causing the temperature to drop. It can also happen if there was too much baking powder or the batter was over-beaten.
• Can I double the recipe for a larger cake? Yes, you can double the ingredients to make a larger cake or a 3-layer cake. However, you will need to adjust the baking time slightly and ensure you have tins that are the appropriate size.

Try More Recipes:

• Delia Smith Yule Log Recipe​
• Delia Smith Fruit Cake​ Recipe
• Delia Smith Dundee Cake Recipe​