Victoria Sponge Cake with Whipped Cream

Victoria Sponge Cake with Whipped Cream

Victoria Sponge Cake is an English favorite.  This Victoria Sponge Cake with Whipped Cream recipe uses the classic ingredients of  vanilla sponge cake, fresh whipped cream and raspberry jam.

Whether you’re serving it for a special occasion or just  to satisfy a craving, You can’t go wrong with this perfect cake.

I absolutely LOVE Victoria Sponge Cake.

When I first started this site, I posted another recipe for Victoria Sponge using butter cream instead of whipped cream.  I have never gotten so many complaints!

My Victoria Sponge Cake with Butter Cream

People really care about keeping a Victoria Sponge just as it should be and that’s with fresh whipped cream NOT butter cream.

I guess it’s no different than if English people went to America and changed apple pie, making it without coating the apples with cinnamon & sugar and called it ‘American Apple Pie’, I’m sure they’d be told that’s not how we do things over here (that’s actually how a lot of English people make apple pie, but as they aren’t calling it ‘American Apple Pie’ who am I to tell them any different?).

So I stand corrected and am posting this recipe to redeem myself and make things right.

The only thing I did different than a lot of English recipes I have seen is I’ve sweetened my whipped cream.

Americans will understand me when I say that unsweetened whipped cream is just one English thing that I can’t do – ever.  It’s like making ice cream with no sugar.  For Americans, it just wouldn’t work.  I hope on this occasion, I will be forgiven for messing with a British Classic (yet again).

That said, I also added skimmed milk powder to my whipped cream because it helps keep it’s shape and not flatten out like whipped cream normally does (although the jam did get absorbed into the cake a bit).

How To Make Whipped Cream That Holds Its Shape For Days

This photo shoot was done on two separate days and the whipped cream has no change what so ever and that’s with forgetting to put the cake in the fridge over night (the uncut cake was done on day one and cutting the cake on day two)!  If you want more info on this, see my post for How To Make Whipped Cream That Holds Its Shape For Days.

This cake is absolutely delicious.  The cake is perfectly fluffy and moist and full of buttery vanilla flavor (it’s actually my go to cake recipe and I’ve used it as a base for many of the cakes on this site).  I have to say – I love Victoria Sponge Cake no matter what kind of cream it’s filled with, but I have to admit, I can see why English people were so up in arms over it!

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Classic Victoria Sponge Cake

Victoria Sponge Cake is an English favorite. This Victoria Sponge Cake with Whipped Cream recipe uses the classic ingredients of vanilla sponge cake, fresh whipped cream and raspberry jam.

Ingredients

For the cake:

• 
  1
  cup
  granulated/caster sugar
  


• 
  1
  cup
  Softened Butter
  


• 
  4
  eggs
  


• 
  1
  cup
  flour
  


• 
  2
  teaspoon
  baking powder
  


• 
  1½
  teaspoons
  vanilla extract
  


• 
  3
  tablespoons
  milk
  

For the cream:

• 
  1¼
  cup
  Whipping Cream
  


• 
  6-8
  tablespoons
  powdered sugar
  


• 
  1
  teaspoons
  vanilla extract
  


• 
  1
  tablespoon
  skimmed milk powder
  optional
  


• 
  ​1⁄2
  cup
  good quality raspberry jam
  

Instructions

For the cake:

1. 
   

   Preheat the oven to 180°C or 350°F

   
   


2. 
   

   Place all of the ingredients in a mixer or food processor and blend until everything is mixed.

   
   


3. 
   

   Split the batter between 2 greased 8 inch round tins, and bake for 25 minutes or until a cake tester comes out clean.

   
   


4. 
   
   

For the cream:

1. 
   

   Whip the cream until it forms soft peaks. Add powdered sugar (to taste), skimmed milk powder (if using - This is to help give the whipped cream structure so it doesn't flatten out too quickly), and vanilla. Mix in gently.

   
   


2. 
   

   Place one layer of the cooled cake on a cake plate and the other half on a plate. Spread the whipped cream over the bottom layer and then spread the jam over the other and sandwich them together.

   
   


3. 
   

   Dust with a powdered sugar before serving.

   
   

Nutrition Facts

Classic Victoria Sponge Cake

Amount Per Serving

Calories 490
Calories from Fat 351

% Daily Value*

Total Fat 39g
60%

Saturated Fat 23g
115%

Cholesterol 194mg
65%

Sodium 263mg
11%

Potassium 223mg
6%

Total Carbohydrates 29g
10%

Sugars 11g

Protein 5g
10%

Vitamin A
28.1%

Vitamin C
2.5%

Calcium
11.1%

Iron
7.2%

* Percent Daily Values are based on a 2000 calorie diet.

Are you making this recipe? I LOVE to see your creations so snap a photo and tag @ErrensKitchen on Instagram with the hashtag #ErrensKitchen and please give a star rating below ★