Victoria sponge cake is a British classic, a light and airy treat that’s been delighting tea time for generations. While there are countless variations of this cake, one recipe that has earned a special place in my heart is Nigella Lawson’s version. Nigella has a way of making baking seem both accessible and indulgent, and when it comes to the Victoria sponge, her recipe hits all the right notes. It’s simple but elegant, and, like many of her recipes, it feels like a celebration in every bite.
What I love most about Nigella’s recipe is how effortlessly it comes together. You don’t need a ton of fancy equipment, just a handful of basic ingredients, and the result is a cake that looks as though you spent hours in the kitchen. But that’s the magic of Nigella-she’s a master at making delicious things feel easy. In fact, this Victoria sponge feels like something you might have baked in your own kitchen on a lazy afternoon, the kind where the only thing you’re rushing for is a good cup of tea.
When I first tried this recipe, I was struck by how quickly the sponge came together. No complicated folding techniques or tricky ingredients, just a perfect balance of butter, eggs, and sugar. The end result was light, spongy, and wonderfully moist-everything I’ve come to expect from Nigella’s baking. It was a reminder that sometimes the simplest recipes are the ones that taste the best.
Nigella Lawson’s Victoria Sponge Recipe
If you’re new to the Victoria sponge cake or have yet to try Nigella’s version, this is the recipe you need. It’s straightforward yet rich, and the layers of whipped cream and jam create the ideal contrast to the fluffy sponge. What I appreciate about Nigella’s approach is how she encourages a relaxed, almost carefree attitude toward baking, urging you to enjoy the process without stressing over perfection.
Nigella’s recipe stays true to the heart of the Victoria sponge: two layers of sponge cake, filled with a generous dollop of strawberry jam and softly whipped cream. What sets her version apart is the balance of flavors and textures. It’s a cake that feels old-fashioned but in the best way, evoking memories of British summers, garden parties, and the simple joy of cake with friends.
Ingredient List
The ingredients list for this cake is wonderfully simple, and it’s likely that most of these items are already in your pantry. Here’s what you’ll need to get started:
- Butter (unsalted, room temperature): 200g (or about 7 oz) – It’s the base for the cake and gives it that lovely rich flavor. Don’t skimp on this; it’s what makes the sponge so tender and delicious.
- Caster sugar: 200g (7 oz) – Caster sugar is finer than granulated sugar and helps create that light, airy texture in the sponge. If you don’t have caster sugar, you can substitute with granulated, but the texture may be slightly less smooth.
- Self-raising flour: 200g (7 oz) – This is the key to the fluffy sponge. The self-raising flour already contains a raising agent, which means you don’t need to add baking powder separately.
- Eggs: 4 large – Eggs help bind the mixture together and contribute to the overall rise of the cake. Make sure they’re at room temperature for the best results.
- Vanilla extract: 1 teaspoon – Adds a subtle warmth to the cake that pairs beautifully with the jam and cream.
- Strawberry jam (or raspberry, if you prefer): A generous 3-4 tablespoons – The jam is the heart of the filling and gives the cake that signature fruity sweetness.
- Whipped cream (double cream or heavy cream): About 200ml (7 oz) – This is what makes the sponge feel luxurious. Whip it up to soft peaks before spreading it on the cake.
- Icing sugar (for dusting): A light dusting on top just before serving gives the cake a lovely finishing touch and adds that quintessential bakery vibe.
How To Make Nigella Lawson’s Victoria Sponge?
Making Nigella’s Victoria sponge is incredibly easy, and honestly, the hardest part is waiting for the cake to cool down before you can devour it. Here’s a step-by-step breakdown of the process:
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Preheat The Oven And Prepare The Pans
Start by preheating your oven to 180°C (350°F), and then grease and line two 20 cm (8-inch) round cake pans with parchment paper. You want to make sure the cake has a smooth release when you turn it out after baking.
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Cream Butter And Sugar
In a large mixing bowl, beat the softened butter and caster sugar together until the mixture is pale, light, and fluffy. This will take about 5 minutes with an electric mixer, or a bit longer by hand. It’s key to get this stage right, as it ensures your sponge has a lovely light texture.
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Add Eggs And Vanilla
Beat in the eggs one at a time, mixing well after each addition. It’s important to make sure the eggs are incorporated fully before adding the next one, to avoid any curdling. Then, stir in the vanilla extract.
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Fold In The Flour
Sift the self-raising flour into the bowl and gently fold it into the mixture with a spatula or wooden spoon. Be careful not to overmix; you want to preserve as much air in the batter as possible.
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Bake The Cakes
Divide the batter evenly between the two prepared pans, smoothing the tops with a spatula. Bake in the preheated oven for about 20-25 minutes, or until the cakes are golden brown and spring back when lightly pressed in the center. A toothpick should come out clean when inserted into the middle.
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Cool The Cakes
Once baked, let the cakes cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely. This step is crucial-don’t rush it! You want your cake to be fully cool before adding the filling so that the whipped cream doesn’t melt.
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Assemble The Cake
Once the cakes are cool, spread a generous layer of strawberry jam on the bottom layer. Then, spread the whipped cream over the jam. Gently place the second sponge on top, pressing it down lightly to help it adhere. Finally, dust the top with a light sprinkling of icing sugar for that perfect finishing touch.
Things I Learned
As I baked this Victoria sponge, there were a few things that really stood out to me, lessons that made me appreciate the process even more.
First, the importance of having room-temperature butter and eggs. I had always been impatient before, trying to get everything into the mixing bowl as quickly as possible, but the result is far better when you allow these ingredients to come to room temperature. The sponge becomes much lighter, and the cake rises beautifully.
Also, I learned that folding in the flour slowly, and being careful not to overmix, really makes a difference in the texture of the sponge. It’s easy to rush through, but taking that extra moment to be gentle gives you a lightness in the crumb that makes all the difference.
Lastly, the cooling time is not optional. The first time I made this cake, I couldn’t wait for it to cool before adding the filling-and it led to slightly melty whipped cream and a jammy mess. Letting the cakes cool completely ensures everything holds together perfectly.