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Jamie Oliver Victoria Sponge

Jamie Oliver Victoria Sponge
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The Jamie Oliver Victoria Sponge is a traditional British layer cake made by creaming butter and sugar, adding eggs and flour, then baking two even sponge layers filled with jam and cream.

It relies on proper aeration rather than heavy flavourings for its character.

Ingredients

Scale

    • 200 g unsalted butter (softened)

    • 200 g caster sugar

    • 4 large eggs

    • 200 g self-raising flour

    • 1 tsp baking powder

    • 1 tsp vanilla extract

    • 2 tbsp milk (if needed)

For the Filling

    • 4 tbsp strawberry or raspberry jam

    • 200 ml double cream (whipped)

    • Icing sugar for dusting

Instructions

Step 1: Cream Butter and Sugar Properly

Preheat oven to 170°C and line two 20 cm cake tins.

Beat softened butter and sugar together for 3–5 minutes until pale and fluffy.

Proper creaming introduces air into the mixture, which is key for a light sponge. The mixture should look almost creamy-white, not yellow.

Step 2: Add Eggs Gradually

Add eggs one at a time, beating well after each addition.

If mixture begins to curdle, add a tablespoon of flour to stabilise it.

Gradual incorporation ensures a smooth batter and even rise.

Step 3: Fold in Dry Ingredients

Sift flour and baking powder together.

Fold gently into the mixture using a spatula. Avoid overmixing, as this develops gluten and creates a dense cake.

Add milk only if the batter feels too thick — it should drop easily from a spoon.

Step 4: Bake Evenly

Divide the batter evenly between the tins and level the tops.

Bake for 20–25 minutes until golden and springy to the touch. A skewer inserted in the centre should come out clean.

Avoid opening the oven too early to prevent sinking.

Step 5: Cool Completely

Let cakes cool in tins for 10 minutes, then transfer to a wire rack.

Cooling fully before filling prevents cream from melting.

Step 6: Assemble with Care

Place one layer on a serving plate.

Spread jam evenly across the surface, then add whipped cream.

Place the second sponge on top and dust lightly with icing sugar.

Press gently — too much pressure can push out the filling.

Find it online: https://jamieolivereats.uk/victoria-sponge/