I still remember the first time I baked Nigella Lawson’s Victoria Sponge. It was for a family gathering, and I wanted to impress my relatives with something classic yet effortlessly elegant. The moment I saw the recipe, I knew it was the one. Nigella’s approach to the Victoria Sponge is straightforward, but the results are undeniably impressive. The combination of light, airy sponge layers filled with fresh jam and whipped cream is a true testament to the timelessness of British baking.
This cake brings back memories of afternoons spent with my grandmother, who was a master of traditional cakes. The Victoria Sponge was her signature dessert, and whenever she made it, the whole house would fill with the warm, sweet aroma of vanilla and cake batter. So, when I decided to give Nigella’s recipe a try, I felt like I was carrying on a family tradition.
The beauty of the Victoria Sponge lies in its simplicity. It doesn’t require a long list of ingredients or complicated techniques, just quality ingredients and a bit of love. Since then, I’ve made this cake countless times for birthdays, tea parties, and even just as an afternoon treat. Every time I serve it, I feel like I’m sharing a little piece of history with everyone around me. So, if you’re looking for a recipe that’s as easy as it is delicious, this one’s a winner.
What is Nigella Lawson Victoria Sponge?
Nigella Lawson’s Victoria Sponge is a quintessential British cake consisting of two fluffy sponge cake layers, traditionally filled with raspberry jam and whipped cream or buttercream. Named after Queen Victoria, who was known to enjoy a slice of this cake with her afternoon tea, it’s the perfect balance of sweetness and lightness. Nigella’s version stays true to the original recipe but adds her signature touch of simplicity and rich flavor.
Why you should try this recipe?
You should try Nigella Lawson’s Victoria Sponge because it’s a classic for a reason. This cake is simple yet luxurious, making it perfect for any occasion: from casual tea times to grand celebrations. Nigella’s approach makes it easy to achieve the perfect sponge without needing any special skills or ingredients. Plus, the flavor combination of vanilla, raspberry jam, and whipped cream is universally loved. It’s also highly customizable, allowing you to experiment with fillings and decorations.
Ingredients needed to make Nigella Lawson Victoria Sponge
-
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 whole milk
-
150 g raspberry jam (or your favorite jam)
-
300 ml double cream (for whipping)
-
Icing sugar (for dusting)
Instruction to make Nigella Lawson Victoria Sponge
-
Preheat your oven to 180°C (350°F) and line two 20 cm round cake pans with baking paper.
-
In a large bowl, beat the softened butter and caster sugar together until light and fluffy. This may take about 5 minutes with an electric mixer.
-
Add the eggs, one at a time, beating well after each addition.
-
Sift the self-raising flour and baking powder into the mixture and fold in gently with a spatula. Add the vanilla extract.
-
If the batter feels too thick, add a little whole milk to reach a soft, dropping consistency.
-
Divide the mixture evenly between the two prepared cake pans and smooth the tops.
-
Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center of the cakes comes out clean.
-
Let the cakes cool in their pans for 5 minutes before turning them out onto a wire rack to cool completely.
-
Once the cakes have cooled, spread the raspberry jam on the top of one of the cakes.
-
Whip the double cream until it holds soft peaks and spread it over the jam layer.
-
Carefully place the second sponge on top, pressing down gently.
-
Dust the top with icing sugar and serve.
Nigella Lawson Victoria Sponge
Equipment
- Oven
Ingredients
- 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 whole milk
- 150 g raspberry jam or your favorite jam
- 300 ml double cream for whipping
- Icing sugar for dusting
Instructions
- Preheat your oven to 180°C (350°F) and line two 20 cm round cake pans with baking paper.
- In a large bowl, beat the softened butter and caster sugar together until light and fluffy. This may take about 5 minutes with an electric mixer.
- Add the eggs, one at a time, beating well after each addition.
- Sift the self-raising flour and baking powder into the mixture and fold in gently with a spatula. Add the vanilla extract.
- If the batter feels too thick, add a little whole milk to reach a soft, dropping consistency.
- Divide the mixture evenly between the two prepared cake pans and smooth the tops.
- Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center of the cakes comes out clean.
- Let the cakes cool in their pans for 5 minutes before turning them out onto a wire rack to cool completely.
- Once the cakes have cooled, spread the raspberry jam on the top of one of the cakes.
- Whip the double cream until it holds soft peaks and spread it over the jam layer.
- Carefully place the second sponge on top, pressing down gently.
- Dust the top with icing sugar and serve.
Notes
- Ensure your butter and eggs are at room temperature before starting. This helps create a smoother batter.
- Don’t overmix the batter. Once the flour is added, mix gently to avoid a dense cake.
- Be careful not to open the oven door during the first 20 minutes of baking to prevent the sponge from sinking.
- Let the cakes cool completely before assembling to avoid the cream melting.
- If you want a lighter sponge, you can substitute half of the butter with yogurt or sour cream.
Nutritional value
Per slice (based on 12 servings):- Calories: 280 kcal
- Fat: 18 g
- Saturated fat: 10 g
- Carbohydrates: 27 g
- Sugar: 20 g
- Protein: 3 g
- Fiber: 1 g
- Sodium: 100 mg
What goes well with Nigella Lawson Victoria Sponge
This Victoria Sponge is perfect with a cup of tea, whether you’re hosting a traditional afternoon tea or enjoying a quiet moment alone. It also pairs beautifully with fresh berries or a scoop of vanilla ice cream. For a twist, you can serve it with lemon curd or a fruit compote. If you’re feeling adventurous, top it with a drizzle of chocolate or add some toasted almonds for texture.
My tips to make the best Nigella Lawson Victoria Sponge
-
Ensure your butter and eggs are at room temperature before starting. This helps create a smoother batter.
-
Don’t overmix the batter. Once the flour is added, mix gently to avoid a dense cake.
-
Be careful not to open the oven door during the first 20 minutes of baking to prevent the sponge from sinking.
-
Let the cakes cool completely before assembling to avoid the cream melting.
-
If you want a lighter sponge, you can substitute half of the butter with yogurt or sour cream.
Easy variations of Nigella Lawson Victoria Sponge
-
For a citrus twist, add the zest of a lemon or orange to the batter.
-
Substitute raspberry jam with strawberry, apricot, or blackcurrant for different flavors.
-
Add a layer of fresh fruit, like strawberries or blueberries, along with the jam for extra freshness.
-
Try adding a bit of cocoa powder to the batter for a chocolate version of the classic Victoria Sponge.
Best way to store Nigella Lawson Victoria Sponge
Store any leftover Victoria Sponge in an airtight container at room temperature for up to 2-3 days. If you’re storing the cake after it’s been assembled, it’s best to keep it in the fridge, but make sure to bring it back to room temperature before serving for the best texture. The sponge can also be frozen before filling for up to a month. Just be sure to wrap it tightly in plastic wrap and foil.
Nutritional value
Per slice (based on 12 servings):
-
Calories: 280 kcal
-
Fat: 18 g
-
Saturated fat: 10 g
-
Carbohydrates: 27 g
-
Sugar: 20 g
-
Protein: 3 g
-
Fiber: 1 g
-
Sodium: 100 mg
FAQs
Can I make this ahead of time?
Yes, you can bake the sponge layers a day or two ahead and store them in an airtight container. Assemble the cake just before serving.
Can I use a different type of jam?
Absolutely! While raspberry jam is traditional, feel free to use any jam or preserve you prefer, such as strawberry or apricot.
Why does my Victoria Sponge sink?
This could be due to overmixing the batter or opening the oven door too early. Make sure to follow the baking times closely and avoid opening the door during the first 20 minutes.
Can I make this cake gluten-free?
You can substitute the self-raising flour with a gluten-free flour blend, but the texture might vary slightly.
Conclusion
Baking Nigella Lawson’s Victoria Sponge feels like creating a piece of history in my own kitchen. Every time I make this cake, I’m reminded of how baking can connect us to simpler times. It’s a cake that transcends generations, always bringing people together over a cup of tea or a celebratory moment. There’s something so comforting about the simplicity of the ingredients, just butter, sugar, eggs, and flour, but the result is a cake that’s rich in flavor and history.
When I first made this cake, I was surprised by how easy it was to achieve a perfect result. The sponge is light and airy, the jam adds just the right level of sweetness, and the whipped cream is the perfect finishing touch. It’s a cake that never fails to impress, and every time I serve it, I get reminded of how good it feels to bake something from scratch and share it with others.
Since trying Nigella’s recipe, I’ve made this cake countless times, each time experimenting with different fillings or enjoying it just as it is. It’s a classic, and it’s timeless. If you haven’t tried making Victoria Sponge yet, I wholeheartedly recommend giving this recipe a go. It’s straightforward, indulgent, and truly a treat to share with loved ones.
Whether you’re new to baking or a seasoned pro, Nigella’s Victoria Sponge is a recipe that brings a little slice of joy to any occasion. Don’t hesitate to get in the kitchen and start baking, you’ll be amazed at how quickly you can whip up this British classic, and you might just make it a part of your regular rotation, as I have.
