A Guide to a Victoria Sponge Cake

There’s something utterly charming about a Victoria sponge. It is that classic, no-fuss beauty of a cake that feels like a warm hug from an English afternoon. Two golden layers, a hint of jam, a cloud of whipped cream, and a delicate dusting of powdered sugar on top. To call it perfect would simply be an understatement.

I remember the first time I baked one. It was a Friday morning, and that evening I was meeting my mans’ family for the first time, and I wanted to make a good first impression , the kitchen windows opened, and Ella Fitzgerald’s beautiful music filled the kitchen. It is such a blissful recipe, one that reminds you life doesn’t need to be complicated to be lovely.

The Recipe 🍰

You’ll need:

• 200g unsalted butter, softened

• 200g caster sugar

• 4 large eggs

• 200g self-raising flour

• 1 tsp vanilla extract

• 2 tbsp milk

• 150ml double cream, whipped

• A few spoonfuls of a good strawberry jam

• Icing sugar, for that soft snow-dust finish

How to make it:

1. Preheat your oven to 180°C.  Grease and line two 8-inch round tins . Remember that you are setting the ground for something so very special.

2. Cream together the butter and sugar until pale and fluffy. It should feel light and almost sunlit.

3. Add the eggs one by one, then the vanilla, and fold in the flour gently with a splash of milk.

4. Divide between tins and bake for 20–25 minutes, until golden and spongy.

5. Let the cakes cool completely… I promise patience makes it better.

6. Spread jam over one sponge, top the other with whipped cream, then sandwich the sponges together.

7. A dusting of icing sugar, you can do this by placing your icing sugar in a sieve and gently tapping it above your cake.

Serve it with tea, laughter, and a little gratitude for the simple things. Because sometimes, the sweetest indulgence is the one that brings you home to yourself.

With Love,

Anaiá Jonas Xx