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Victoria Sponge

Jam and Whipped Cream Sponge Cake

This soft moist cake is filled with jam and whipped cream cake is inspired by the victoria sponge.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 10 servings
Calories: 496kcal

Ingredients

For the cake

  • 80g unsalted butter (soft room temperature)
  • 185g caster sugar
  • 75ml vegetable oil
  • 3 medium eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 160ml sour cream (room temperature)
  • 185g self-raising flour

For the filling

  • 300g double cream
  • 30g icing sugar
  • 150g strawberry jam

Instructions

  • Line two 8-inch round cake tins with baking paper and preheat the oven to gas mark 4/350oF/180oC/160.
  • Cream the butter and sugar together using the paddle on a stand mixer or a handheld mixer for around 2 minutes. You can also do this by hand. Add the vegetable oil and combine it with the butter and sugar.
  • In a bowl, whisk the eggs together and pour half into the creamed ingredients. Combine then add the other half of the eggs and continue to combine. Mix in the vanilla extract and sour cream then add the flour and mix until all the ingredients are well incorporated.
  • Share the batter equally between the 2 baking pans and bake for 30 minutes or until a cake tester comes out clean. Once baked leave the cakes to cool in the pans for 10 minutes then remove the cakes and allow to completely cool on a wire rack.
  • Using a whisk on a stand mixer or a hand-held mixer, whip the double cream and icing sugar until soft peaks are form. Keep a close eye on it as it is very easy to over whip the cream. Add the whipped cream to a piping bag with any nozzle you desire and set aside. I usually pop it in the fridge while spread the jam.
  • Take one of the cakes and spread the jam evenly over the top of it then pipe the whipped cream on top of the jam. I usually pipe around the outside of the cake then fill in the middle. You can also just spread the whipped cream with a palette knife. Place the second cake on top and dust the top with some icing sugar. Time to enjoy.