I’m a sucker for sponge cakes. Always have been. The Victoria Sponge is the classic, right? Usually it’s two layers… but I like to stack three. A little taller, a little fancier, and honestly more room for the good stuff.
The sponges bake up light and buttery, just kissed with gold around the edges. Between them I spread strawberry jam and softly whipped cream (not too sweet, just billowy). Stack–spread–stack–repeat. That extra layer isn’t only for looks; it means more creamy-fruity bites in every slice. Which is kind of the whole point.
I finish with a dusting of powdered sugar and leave it at that. No glaze, no fuss. It keeps the cake looking graceful and old-school—very British teatime, in the best way.
Cut a slice while it’s fresh. The knife slides through, jam peeks out, cream smudges a little (in a nice way). Have it with tea if you’re being proper… or coffee, I won’t tell. One bite and you’ll probably go back for another. Same here, pretty much every time.
Sponge Cake
Filling and Topping
-
300
ml
double cream (heavy cream)
-
3
tbsp
powdered sugar (for cream)
-
250
g
strawberry jam (or raspberry jam)
-
2
tbsp
powdered sugar (for dusting)
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Prepare the Sponge
-
Preheat Oven
Preheat the oven to 180°C (350°F) and grease three 20 cm (8-inch) round cake tins, lining the bases with parchment paper.
-
Cream Butter and Sugar
In a large bowl, beat the softened butter and caster sugar together until pale and fluffy.
-
Add Eggs
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract.
-
Fold in Dry Ingredients
Sift in the flour and baking powder, folding gently into the mixture. Add the milk to loosen the batter until smooth and dropping consistency.
-
Bake
Divide the batter evenly between the three prepared tins and bake for 20–25 minutes, or until a skewer inserted comes out clean. Let the sponges cool completely on wire racks.
Prepare the Filling
Assemble the Cake
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Layer One
Place the first sponge on a serving plate, spread generously with strawberry jam and top with a layer of whipped cream.
-
Layer Two
Add the second sponge, repeat with jam and cream. Top with the third sponge.
-
Finish
Dust the top sponge with powdered sugar for a simple, elegant finish. Optionally, decorate with fresh strawberries.
Note: You can prepare the sponges a day ahead and assemble the cake just before serving for ultimate freshness.
Updated: August 30, 2025