Victoria Sponge Cake


Victoria Sponge Cake is a marvelous dish, favored almost everywhere to be served with tea.
The cake is as royal as the Queen Victoria, as fluffy as a sponge and as tasty as the royal food. The cake has been the favorite of Queen Victoria over the course of time, and has been named after her.

- 3 large eggs at room temperature
- 225g caster sugar (I used unrefined one)
- 225g spelt flour
- 4 tsp baking powder
- pinch of salt
- 225g softened butter
- a jar of good quality strawberry or raspberry jam
- 200 ml whipping cream, whipped to firm peaks


Preheat the oven to 180C.
Lightly grease a spring form pan. Line the bottom with lightly greased baking parchment.

Using a stand mixer or electric hand mixer, mix together the eggs, sugar, flour, baking powder, salt and softened butter until completely combined.

Pour the batter into the prepared tin. And bake about 25-30 minutes.

After baking it, let the cake cool on the cooling rack. 

Once cooled, cut the cake in half and cover with a thick layer of jam followed by an even thicker layer of whipped cream. Top with the second half of the cake.

Dredge with the icing sugar and serve with a nice cup of tea.

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