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Week 2: Victoria Sponge Cake

A Victoria Sponge Cake is a simple yet classic cake that is typically served at teatime.

This week was my first time making and trying a Victoria sponge cake. I can’t believe I have been missing out on this sweet treat all my life.

A Victoria sponge cake is an essential part of British culture and is believed to be one of the first cakes that didn’t require yeast.

The cake was named after Queen Victoria and originated during the renaissance






  • 1/2 cup butter, softened

  • 1/3 cup granulated sugar

  • 2 eggs

  • 1 tablespoon vanilla extract

  • 1 cup self-rising flour

  • 1/4 teaspoon salt

Whipped Cream:

  • 3/4 cup heavy whipping cream

  • 2 tablespoons powdered sugar

  • 2 tablespoons strawberry jam


  1. Preheat your oven to 350 degrees and grease two 6-inch cake pans with butter. 

  2. In a stand mixer, cream the butter and sugar for two minutes. Slowly add the eggs one at a time and mix for five minutes. Add the vanilla extract, and once combined, fold in the flour and salt. Divide the batter between your two prepared pans and bake for 25 minutes until golden brown. Set aside until the cakes cool to room temperature. 

  3. While the cakes are cooling, make the whipped cream. With an electric mixer, beat the heavy whipping cream and powdered sugar until stiff peaks form. 

  4. To decorate the cake, spread the strawberry jam on one of the cake layers. Then, add a layer of whipped cream. Finish by placing your other cake layer over the cream and dusting a sprinkling of powdered sugar.


The Bored Baker 👩🏽‍🍳


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