Classic Victoria Sponge Cake Recipe with Light Raspberry Filling

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This Victoria sponge cake recipe is a simple vanilla sponge that you can prepare in under an hour. Serve it plain, sandwich it with jam for a classic sponge, or fill it with buttercream for a birthday cake. The method uses whipped egg whites for lift rather than chemical leaveners, producing a light, tender crumb.

Ingredients

• 4 large egg whites (about 120 g)
• 1 tsp vinegar
• 120 g fine sugar
• 4 large egg yolks (about 72 g)
• 120 g plain/all-purpose flour
• 1/4 tsp salt
• 30 g oil (30 ml)
• 40 ml milk
• 1/2 tsp vanilla essence

Method

1. Preheat your oven to 350°F (about 175°C). Line an 18 cm (7-inch) baking pan with parchment paper.

2. Separate the eggs, placing the whites in a clean, dry bowl and the yolks in another.

3. Add the vinegar to the egg whites and begin to beat them. Gradually add about 90 g of the sugar while beating, until the whites form medium to stiff peaks. This can take 8–10 minutes by hand or less with an electric mixer.

4. In the bowl with the yolks, beat the remaining sugar, then stir in the vanilla, oil and milk until smooth.

5. Sift the flour and salt into the yolk mixture and gently combine until just combined and smooth. Avoid overmixing.

6. Carefully fold the whipped egg whites into the yolk and flour mixture in two or three additions. Use a spatula and fold gently to keep as much air in the batter as possible — these air pockets provide the cake’s light texture.

7. Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for 30–40 minutes, or until the cake is golden and a skewer inserted into the center comes out clean.

8. Remove from the oven and let cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Once cooled, you can serve the cake plain, split and spread with jam and whipped cream, or frost with buttercream.

Enjoy!

Video

Notes

This recipe relies on whipped egg whites instead of baking powder or baking soda. The technique here also works for other sponge-style recipes such as cupcakes, Swiss rolls and layered sponges — folding in the whites gently preserves the air that gives the cake its lift.

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Victoria sponge cake — Printable recipe