James Martin Victoria Sponge Cake

This James Martin Victoria sponge is a timeless British classic with light, airy layers and a simple filling of jam and cream. The sponge is soft, buttery, and perfectly balanced, making it ideal for afternoon tea or a family celebration. It is an easy, straightforward bake that suits beginners as well as confident home bakers. From start to finish, you can have it ready in about 1 hour and 30 minutes.

Ingredients

For the sponge

• 225g unsalted butter, very soft
• 225g caster sugar
• 4 large eggs, at room temperature
• 225g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• Butter, for greasing the tins
• Baking parchment, for lining

For the filling

• 150ml double cream
• 2 tbsp icing sugar
• 4 to 5 tbsp good-quality strawberry jam

For the topping

• Icing sugar, for dusting
• Fresh strawberries, sliced (optional)

How to Make James Martin Victoria Sponge Cake

• Prepare the oven and tins: Preheat the oven to 180°C, or 160°C fan. Grease two 20cm round sandwich tins with butter and line the bases with baking parchment. This helps the sponges release cleanly after baking.
• Mix the sponge batter: Place the softened butter, caster sugar, eggs, self-raising flour, baking powder, and milk into a large mixing bowl. Using an electric hand mixer, beat everything together for about 2 minutes until smooth, pale, and well combined. The mixture should drop easily from a spoon.
• Bake the sponges: Divide the batter evenly between the prepared tins and gently level the tops. Bake on the middle shelf of the oven for 20 to 25 minutes, until golden, risen, and springy to the touch. A skewer inserted into the centre should come out clean.
• Cool the cakes: Leave the sponges to cool in their tins for 5 minutes, then turn them out onto a wire rack. Peel away the parchment and allow them to cool completely before filling.
• Prepare the filling and assemble: Whip the double cream with the icing sugar until it just holds soft peaks. Spread the jam evenly over the base of one sponge, then spoon or pipe the whipped cream on top. Place the second sponge on top, pressing gently to sandwich everything together.
• Finish and serve: Lightly dust the top with icing sugar and decorate with fresh strawberries if you like. Slice and serve straight away.

Tips

How do I get a light, fluffy sponge?

Make sure the butter is very soft before mixing. Beating all the ingredients together well helps trap air, giving the sponge a good rise.

Why did my sponge sink?

Opening the oven door too early can cause the cake to collapse. Try not to check it until at least 18 minutes have passed.

Can I use different jam?

Yes, raspberry jam works beautifully, or even blackcurrant for a slightly sharper flavour.

How do I stop the cream from sliding?

Whip the cream only to soft peaks and let the sponges cool completely before assembling.

Serving Suggestions

• Serve with a pot of strong tea or fresh coffee
• Add extra fresh berries on the side
• Enjoy as part of a classic afternoon tea spread

Storage

Room temperature

The filled cake is best eaten on the day but will keep for up to 24 hours in a cool place, covered.

Refrigerator

If your kitchen is warm, store the cake in the fridge for up to 2 days. Bring to room temperature before serving for the best texture.

Freezing

The unfilled sponge layers can be frozen for up to 3 months. Wrap them well and defrost fully before filling.

Nutrition

• Calories: 410 kcal
• Carbohydrates: 43 g
• Protein: 6 g
• Fat: 24 g
• Saturated fat: 14 g
• Sodium: 220 mg

Nutritional values are approximate and will vary depending on ingredients used.

FAQs

James Martin Victoria Sponge Cake Recipe

Recipe by Clara WoodCourse: DessertCuisine: BritishDifficulty: Easy

Servings

10

slices

Prep time

20

minutes

Cooking time

25

minutes

Total time

90

minutes

Calories

410

kcal

45

minutes

Light, fluffy James Martin Victoria sponge filled with strawberry jam and freshly whipped cream. A true British classic perfect for afternoon tea.

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 225g self-raising flour

• 1 tsp baking powder

• 2 tbsp milk

• 150ml double cream

• 2 tbsp icing sugar

• 4–5 tbsp strawberry jam

• Icing sugar, for dusting

• Butter, for greasing tins

Directions

• Preheat oven to 180°C (160°C fan) and grease two 20cm sandwich tins.
• Add all sponge ingredients to a large bowl.
• Beat with an electric mixer until pale, smooth, and well combined.
• Divide the mixture evenly between the tins and level the tops.
• Bake for 20–25 minutes until golden and springy to the touch.
• Cool briefly in tins, then turn out onto a wire rack to cool completely.
• Whip the cream with icing sugar until soft peaks form.
• Sandwich the sponges with jam and whipped cream.
• Dust with icing sugar and serve.

Notes

• Use very soft butter for the best rise.
• Avoid opening the oven door too early.
• Unfilled sponges freeze well for up to 3 months.