Victoria Sponge Birthday Cake

It was love at first bite: The tongue of this wonderful tart was airy and fluffy. We baked the Victoria Sponge Birthday Cake, an English classic named after Queen Victoria, for her birthday cake. The tart consists of two layers of biscuits filled with cream and strawberry jam.

Ingredients for Victoria Sponge Birthday Cake:

60 g butter
4 eggs
100 g sugar
pulp of 1/2 vanilla pod
1 teaspoon grated lemon juice from 1 organic lemon
1 pinch of salt
100 g flour

For filling and topping:
300 g cream
2 tbsp icing sugar
3-4 tbsp strawberry or raspberry jam
approx. 300 g summer berries of your choice
Icing sugar for dusting


Preheat the oven to 340 °F top/bottom heat for the Viennese mixture. Line the bottom of a round baking tin (18-20 cm Ø) with baking paper. Do NOT grease the sides of the tin.

Melt the butter in a small saucepan. Remove from the heat and leave to cool.

Fill a medium saucepan about halfway (the mixing bowl must not touch the bottom of the pan) with water. First bring the water to the boil, then lower to a gentle simmer. Add the eggs, sugar, vanilla pulp, lemon zest and salt to the bowl. Whisk continuously in the water bath for 4-5 minutes until the mixture is foamy, creamy and warm. Remove the mixing bowl from the bain-marie and continue to whip the egg mixture with the food processor until it has roughly tripled in volume and is cold again.

Sift the flour into a bowl. Sift half of the flour over the egg mixture and gently fold in with a whisk or dough scraper. Sift the remaining flour over the mixture and fold in. Drizzle the cooled butter along the edge of the mixing bowl into the mixture and fold in carefully but quickly. So that the dough does not lose its airiness, you should work it gently and not too long during all the steps. Immediately pour the Viennese mixture into the prepared tin and bake for 20-30 minutes until golden brown (second shelf from the bottom). The test with a stick will tell you if the dough is done.

Remove the finished cake base from the oven and leave to cool for about 10 minutes. Run a small, sharp knife along the edge of the baking tin and remove the base from the tin. Leave to cool completely on a cake rack.

For the filling, whip the cream and mix in the icing sugar. Cut the Viennese pastry case in half horizontally. Sort or wash the summer berries, remove the stalk and cut into slices or quarters if desired. For the decoration, it is nice to leave a few of the berries whole and put them on the tartlet later as a topping. Spread the bottom half of the base with jam and top with about half of the berries. Spread half of the cream on top and place the top of the cake on top. Spread with the remaining cream and top with the berries. Dust with icing sugar before serving.

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Victoria Sponge Birthday Cake
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