Delia Smith Victoria Sponge | British Chefs Table (2024)

Delia Smith’s Victoria Sponge is made with unsalted butter, caster sugar, eggs, self-raising flour, and optional vanilla extract, filled with jam and whipped cream. It serves 6 and takes about 45 minutes to prepare and bake.

Try More Delia Smith Recipes:

• Delia Smith Fatless Sponge
• Delia Smith Sherry Trifle
• Delia Smith Black Forest Trifle

🤎 Why You’ll Love This Victoria Sponge Recipe:

• Classic Taste: This recipe delivers the quintessential taste of a traditional Victoria Sponge, with the perfect balance of sweetness from the jam and the richness of the whipped cream.
• Simple Ingredients: The ingredients are straightforward and likely already in your pantry, making this an easy cake to whip up on short notice.
• Light and Fluffy Texture: The method of creaming the butter and sugar, then gently folding in the flour, ensures a sponge that is light and airy.
• Quick to Make: The total preparation and cooking time is relatively short, making it a great option for a quick dessert.
• Perfect for Beginners: With its simple method and few ingredients, this cake is an excellent project for novice bakers looking to improve their baking skills.
• Deliciously Satisfying: Despite its simplicity, it’s incredibly satisfying, with each bite offering a delightful combination of flavors and textures.

❓ What Is Delia Smith Victoria Sponge Recipe?

Delia Smith’s Victoria Sponge is made with butter, sugar, eggs, flour, and optional vanilla, filled with jam and whipped cream. It’s baked until golden and dusted with powdered sugar, serving as a classic, elegant British dessert.

🍓 Delia Smith Victoria Sponge Ingredients

• 200g (7 oz) unsalted butter, softened
• 200g (7 oz) caster sugar
• 4 large eggs
• 200g (7 oz) self-raising flour, sifted
• 1 teaspoon baking powder
• 2 tablespoons milk
• 1 teaspoon vanilla extract (optional)

For the filling:

• 100g (3.5 oz) strawberry or raspberry jam
• Whipped cream or buttercream (optional)

To finish:

• Powdered sugar, for dusting

🥧 How To Make Delia Smith Victoria Sponge

1. Preheat your oven to 190°C (375°F, gas mark 5). Grease two 20cm cake tins and line them with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar until the mixture is pale and fluffy.
3. Beat in the eggs, one at a time, adding a spoonful of flour with each egg to prevent the mixture from curdling.
4. Fold in the remaining flour and baking powder gently to keep the air in the mixture. Stir in the milk and vanilla extract to loosen the batter slightly. Divide the batter evenly between the prepared tins, smoothing the tops.
5. Bake in the preheated oven for about 20 minutes or until golden and a cake tester comes out clean.
6. Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
7. Once cooled, choose the layer with the best appearance to be the top layer. Spread the jam over the other layer.
8. If using, spread whipped cream or buttercream over the jam. Carefully place the second sponge on top. Dust the top of the cake with powdered sugar just before serving.

💭 Recipe Tips:

• Creaming Butter and Sugar: Spend adequate time creaming the butter and sugar until it’s very light and fluffy. This process incorporates air into the mixture, which helps achieve a lighter sponge.
• Gentle Folding: When adding the flour and baking powder, use a large metal spoon to fold them in gently. Avoid over-mixing, which can deflate the cake and make it dense.
• Oven Position: Place the tins on the same shelf in the middle of the oven to ensure even baking. If your oven has hot spots, rotate the pans halfway through baking.
• Testing for Doneness: Check the cakes a few minutes before the timer goes off. They are done when they are golden brown, spring back when gently touched, and a skewer or toothpick inserted into the center comes out clean.
• Cooling: Let the cakes cool in their tins on a wire rack for about 5 minutes before turning them out. This helps prevent them from breaking but allows them to firm up slightly for easier handling.

🍨 What To Serve With Victoria Sponge?

Serve Victoria Sponge with a dollop of Cream Cheese Frosting or a scoop of Condensed Milk Ice Cream pair it with a pot of hot tea, such as Earl Grey or English Breakfast, for a traditional British afternoon tea experience.

🎚 How To Store Leftovers Victoria Sponge?

• Room Temperature: Wrap leftovers victoria sponge tightly in plastic wrap or store in an airtight container keep it at room temperature for up to 2 days.
• Refrigerator: For longer storage, particularly if filled with fresh cream place leftovers victoria sponge in an airtight container and refrigerate it for up to 5 days.

🥵 How To Reheat Leftovers Victoria Sponge?

• In The Oven: Preheat your oven to 275°F (135°C) wrap leftovers victoria sponge lightly in aluminum foil to prevent it from drying out and heat it for about 5-10 minutes.
• In The Microwave: If the leftovers victoria sponge does not contain cream and you’re in a hurry, you can microwave a slice for about 10-40 seconds.

FAQ’S

Try More Delia Smith Recipes:

• Delia Smith Eve’s Pudding Recipe
• Delia Smith Swiss Roll
• Delia Smith Greek Orange Cake

Delia Smith Victoria Sponge Nutrition Facts

Amount Per Serving

• Calories: 253 kcal
• Carbohydrates: 46g
• Protein: 6g, fat: 4g
• Saturated fat: 2g
• Cholesterol: 9mg
• Sodium: 352mg
• Potassium: 85mg
• Fiber: 2g
• Sugar: 2g
• Calcium: 10mg
• Iron: 2.7mg