James Martin Victoria sponge cake with raspberries

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James Martin Victoria Sponge is made with equal parts of soft butter, caster sugar, and self-raising flour, along with four fresh free-range eggs. This recipe creates a light, airy, and golden cake that is sandwiched together with sweet raspberry jam, thick whipped cream, and fresh raspberries. It is the perfect centerpiece for a traditional afternoon tea, a birthday celebration, or a lovely summer dessert.

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💞Why You Will Love This Victoria Sponge Cake Recipe:

The Ultra-Creamy Texture: unlike basic recipes that use whole eggs and milk, this recipe uses double cream and extra egg yolks. This creates a custard that is incredibly smooth, rich, and silky rather than rubbery.
Sweet and Savory Balance: The secret step of slowly caramelizing the red onions adds a deep natural sweetness. This perfectly balances the salty tang of the cheese and the mild, fresh taste of the courgettes.
Buttery, Flaky Crust: The homemade shortcrust pastry uses a high ratio of butter. This ensures the crust is crisp and crumbly, so it holds up well against the creamy filling without getting soggy.
Versatile Dining: It tastes just as good at room temperature as it does warm. This makes it the ultimate “make-ahead” dish for stress-free hosting, picnics, or packed lunches.
Vegetarian Luxury: It proves that a vegetarian meal can be hearty and indulgent. The combination of Wensleydale (or Cheddar) cheese and rich cream makes it satisfying enough for meat-eaters too.

🍰Victoria Sponge Cake Ingredients

For the Sponge Cake:

200g (7 oz) butter, softened at room temperature
200g (7 oz) caster sugar
200g (7 oz) self-raising flour, sifted
4 free-range eggs
½ tsp vanilla essence
Oil or extra butter, for greasing the tins

For the Filling and Topping:

½ jar raspberry jam (good quality)
175ml (6 fl oz) double cream, whipped
250g (9 oz) fresh raspberries
2-3 tbsp icing sugar (powdered sugar), for dusting

james martin victoria sponge cake with raspberries

🧁How To Make James Martin Victoria Sponge cake?

Preheat and prepare: Preheat your oven to 375°F (190°C) or Gas mark 5. Grease two 20cm (8-inch) sandwich tins with oil or butter and line the bottoms with parchment paper.
Cream the mixture: In a large bowl or food processor, mix the softened butter, caster sugar, and vanilla essence together. Beat until the mixture is pale, fluffy, and well combined.
Add the eggs: Slowly beat in the eggs one by one. If the mixture starts to curdle (look lumpy), add a spoonful of the flour.
Fold in flour: Gently fold in the sifted self-raising flour using a spatula or large spoon. Do not overmix; stop as soon as the flour is incorporated.
Bake the cakes: Divide the mixture evenly between the two prepared tins. Smooth the tops and bake for 20 to 25 minutes.
Test for doneness: The cakes should be golden-brown. Insert a skewer into the center; if it comes out clean, the cakes are ready.
Cool the cakes: Remove the cakes from the tins and place them on a wire rack. Allow them to cool completely before filling.
Assemble the sponge: Spread the raspberry jam generously over the top of one cake. Top the jam with a layer of whipped double cream and scatter the fresh raspberries over the cream.
Serve: Place the second cake on top like a sandwich. Dust the top generously with icing sugar, slice, and serve.

💭Recipe Tips :

Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before you start. This helps them emulsify (mix) properly, creating a lighter, fluffier sponge. Cold ingredients can result in a heavy cake.
Sifting is Key: Always sift the self-raising flour. This adds air to the mixture and removes lumps, which is essential for a light texture.
Don’t Open the Oven: Avoid opening the oven door during the first 15-20 minutes of baking. The rush of cool air can cause the sponge to collapse or “sink” in the middle.
Cool Completely: Be patient and let the cakes cool fully before adding the cream. If the cake is even slightly warm, the whipped cream will melt and the filling will slide out.

🍽️What To Serve With Victoria Sponge Cake ?

This quintessential British cake is best served with a hot beverage a pot of Earl Grey tea or a strong cup of coffee balances the sweetness of the jam and cream. For a summer party, pair it with a glass of chilled Prosecco or homemade lemonade. On the side, a bowl of extra fresh strawberries or raspberries is always a welcome addition.

🧊How To Store Leftovers Victoria Sponge cake?

Refrigerate: Because this cake contains fresh whipped cream, it must be stored in the refrigerator. Keep it in an airtight container or cake dome. It is best eaten within 2 days.
Freeze: You can freeze the sponge cakes before filling them. Wrap each cooled cake layer tightly in cling film and freeze for up to 3 months. Thaw at room temperature before adding the jam and cream.

♨️How to Reheat leftovers Victoria Sponge cake?

Because this recipe uses fresh whipped cream and butter, applying heat will cause the cream to melt instantly into a liquid and the butter in the sponge to become greasy.

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Avoid :You should generally NOT reheat this cake once it is assembled.

1. The Tempering Method:

Remove from Fridge: Take the slice (or cake) out of the refrigerator.
Wait: Let it sit on the counter at room temperature for 20 to 30 minutes.
Serve: This allows the butter in the sponge to soften naturally, returning the cake to its fluffy, tender texture without melting the cream.

2. If You Must Warm It (The “Warm Sponge” Exception):

Microwave (Plain Sponge Only): Place a plain slice of sponge on a plate and microwave for 10-15 seconds. It will become very soft and fluffy. You can then serve it with custard instead of cream.
Microwave (Assembled Cake – Proceed with Caution): If you microwave a slice with cream, do it for no more than 5-8 seconds. The cake will just take the chill off, but the cream will likely start to lose its structure

James martin victoria sponge cake with raspberries

💭FAQS

Can I use plain flour instead of self-raising flour?

Yes, but you must add a raising agent. For every 100g of plain flour, add approximately 2 teaspoons of baking powder to get a similar rise.

Why did my cake sink in the middle?

This usually happens if the oven door was opened too early, or if the batter was over-mixed after adding the flour, knocking the air out.

Can I use strawberry jam instead?

Absolutely. While raspberry jam is traditional for its slight tartness, strawberry jam is a classic and delicious alternative.

How do I know when the butter is soft enough?

You should be able to press your finger into the butter easily and leave an indent, but it should not be oily or melting.

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📊Victoria Sponge Cake With Raspberries Nutrition Facts :

Serving Size: 1 slice (based on 8 servings)

Calories: 480 kcal
Total Fat: 30g
Saturated Fat: 18g
Cholesterol: 145mg
Sodium: 220mg
Total Carbohydrate: 48g
Dietary Fiber: 1g
Sugars: 32g
Protein: 5g