Victoria-Style Sponge with Jam & Vanilla Cream
Desserts
Victoria-Style Sponge with Jam & Vanilla Cream
This two-layer sponge puts the filling front and center: a bright ribbon of jam and a generous layer of vanilla cream. Warm milk and butter go into the airy batter, giving the cake a soft, fine crumb.
- Serves
- 10 servings
Bring it to the table
About this recipe.
Two light sponge layers filled with lemon-brightened jam and vanilla whipped cream.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
Sponge
- 2 large eggs (at room temperature)
- 1 cup granulated sugar (200 g)
- 2 teaspoons vanilla extract
- 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton for the base recipe)
- 1 teaspoon baking powder
- 1 cup bleached all-purpose flour (125 g)
- 1/2 cup whole milk
- 6 tablespoons unsalted butter (cut into 1-inch pieces)
Filling
- 1/3 cup raspberry or strawberry jam
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon Morton for the base recipe; for jam)
- 1 cup heavy cream
- 5 teaspoons granulated sugar
- 1 tablespoon instant vanilla pudding mix
- 1 teaspoon vanilla extract
- 1/2 teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon Morton for the base recipe; for cream)
To finish
- powdered sugar (for dusting)
Build the air before adding flour
The long egg-and-sugar whisking creates the sponge structure. Keep the mixer low for the remaining additions and finish by folding any unmixed batter from the bottom of the bowl.
At the table
Serve in modest wedges with tea or coffee. Add the powdered sugar close to serving for a fresh finish.
The cooking plan
How to make Victoria-Style Sponge with Jam & Vanilla Cream.
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Heat the oven to 350°F with a middle rack. Line the bottoms of two 8-inch round cake pans with parchment; leave the pans ungreased.
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With an electric mixer and whisk attachment, beat the eggs, cake sugar, vanilla and cake salt for 10–15 minutes, until very pale and fluffy, about tripled in volume. The mixture should fall in a ribbon.
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On low speed, mix in the baking powder for about 1 minute. Add the flour and mix on low for about 1 minute; the batter will thicken.
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Meanwhile, warm the milk and butter in a small saucepan over medium heat for about 4 minutes, until the butter melts and the milk steams without boiling. With the mixer on low, gradually pour into the batter and mix for about 2 minutes. Fold with a spatula to make sure the batter is even.
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Divide between the pans, about 325 g per pan, and bake for 20–25 minutes, until golden and springy to a gentle touch. Cool in the pans for 10 minutes, then turn out onto racks, remove parchment and cool completely, about 1 hour.
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Stir the jam, lemon juice and measured jam salt together. In a separate bowl, beat the cream, 5 teaspoons sugar, pudding mix, vanilla and measured cream salt on medium speed for about 4 minutes, until medium-firm peaks form.
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Set one cake layer on a plate. Spread the jam over it, leaving a 1/4-inch border, then spread the cream to the edge. Put the second layer on top, upside down for a flat surface. Dust with powdered sugar and serve.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Victoria-Style Sponge with Jam & Vanilla Cream
Two light sponge layers filled with lemon-brightened jam and vanilla whipped cream.
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Ingredients
Sponge
- 2 large eggs at room temperature
1 cup granulated sugar 200 g- 2 teaspoons vanilla extract
- 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton for the base recipe
- 1 teaspoon baking powder
- 1 cup bleached all-purpose flour 125 g
- ½ cup whole milk
- 6 tablespoons unsalted butter cut into 1-inch pieces
Filling
- ⅓ cup raspberry or strawberry jam
- 2 teaspoons fresh lemon juice
- ¼ teaspoon Diamond Crystal kosher salt or 1/4 teaspoon Morton for the base recipe; for jam
- 1 cup heavy cream
- 5 teaspoons granulated sugar
- 1 tablespoon instant vanilla pudding mix
- 1 teaspoon vanilla extract
- ½ teaspoon Diamond Crystal kosher salt or 1/4 teaspoon Morton for the base recipe; for cream
To finish
- powdered sugar for dusting
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 350°F with a middle rack. Line the bottoms of two 8-inch round cake pans with parchment; leave the pans ungreased.
- With an electric mixer and whisk attachment, beat the eggs, cake sugar, vanilla and cake salt for 10–15 minutes, until very pale and fluffy, about tripled in volume. The mixture should fall in a ribbon.
- On low speed, mix in the baking powder for about 1 minute. Add the flour and mix on low for about 1 minute; the batter will thicken.
- Meanwhile, warm the milk and butter in a small saucepan over medium heat for about 4 minutes, until the butter melts and the milk steams without boiling. With the mixer on low, gradually pour into the batter and mix for about 2 minutes. Fold with a spatula to make sure the batter is even.
- Divide between the pans, about 325 g per pan, and bake for 20–25 minutes, until golden and springy to a gentle touch. Cool in the pans for 10 minutes, then turn out onto racks, remove parchment and cool completely, about 1 hour.
- Stir the jam, lemon juice and measured jam salt together. In a separate bowl, beat the cream, 5 teaspoons sugar, pudding mix, vanilla and measured cream salt on medium speed for about 4 minutes, until medium-firm peaks form.
- Set one cake layer on a plate. Spread the jam over it, leaving a 1/4-inch border, then spread the cream to the edge. Put the second layer on top, upside down for a flat surface. Dust with powdered sugar and serve.
Notes
Makes 8–12 slices; the serving adjustment starts at 10.
Use instant pudding mix, not the cook-and-serve type. Cool the cakes fully before adding the cream.
Keep the assembled cream-filled cake refrigerated until serving.
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