Victoria Sponge Cake | Delicate Desserts | Making Victoria Sponge Cake Amazing

I made a Victoria sponge cake that Queen Victoria of England enjoyed. Authentic recipes are made by adding butter, flour, and sugar in equal proportions, but I have reduced the sugar slightly. You can bake the cake sheet all at once and cut it in half, or you can divide the dough in half and bake it in two pieces. When you mix butter and sugar and when you add eggs, you need to mix enough to make them soft and puffy. I was surprised at how delicious the cake sheet was~ It was so soft and melted when I put it in my mouth I really liked the texture. I used raspberry jam, but you can also use strawberry jam. There are fresh strawberries, fresh cream, and jam, so it was really delicious and I think I ate it with admiration. It is a delicious cake to eat with hot tea.

▶Mold size: 18cm.


180g Unsalted butter

150g Sugar

a pinch of Salt

3 Eggs

5g Vanilla extract 

180g Cake flour

6g Baking powder


Whipped cream (150g whipping cream + 15g sugar)

80g Raspberry jam


1. Soften butter, add sugar and salt, and mix until white.

2. Beat the eggs, add them in 2 batches, mix, add vanilla extract and mix. Sift the soft flour and baking powder and mix.

3. In an 18cm oven pan with butter and parchment paper, divide the dough in half and bake in an oven preheated to 170 degrees for 25 minutes to make two cake sheets and cool them.

4. Slice the strawberries in a circle and place them on a kitchen towel to remove the moisture.

5. Put the whipped cream on the cake sheet, put strawberries, and then raspberry jam.

6. Place the remaining cake sheet and decorate with whipped cream, strawberries, and blueberries.