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4.8 from 12 votes

Victoria Sponge Cake with Strawberry Rhubarb Jam

A light-as-a-feather orange cardamom cake, layered with whipped cream and a fresh strawberry-rhubarb jam.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 8 people
Calories: 688 kcal
Course: Dessert
Cuisine: British

Ingredients

  • 1 cup granulated sugar
  • 1 orange zested and juiced
  • 1 cup unsalted butter cubed
  • 1 teaspoon pure vanilla extract
  • 1 ⅔ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • 3 Tablespoons cornstarch
  • ¾ teaspoon freshly ground cardamom
  • 4 large eggs room temperature
  • 1 cup heavy whipping cream chilled
  • 1 cup strawberry rhubarb jam homemade
  • 1/2 cup sliced strawberries
  • 3 Tablespoons powdered sugar
  • edible flowers or berries to garnish (optional)

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F. Oil two x 8-inch round cake pans and line the bases with a circle of parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, orange zest, butter and vanilla. Mix on medium high until fluffy, about 4-5 minutes. You will need to stop the mixer occasionally and scrape down the sides of the bowl.
  3. In a medium bowl, whisk together the flour, baking powder, salt, cornstarch and cardamom. If you think there may be lumps, sift these ingredients once into another bowl.
  4. With the mixer on low, beat 1 egg into the creamed butter, followed by a tablespoon of the flour mixture. Continue with another egg and another tablespoon of flour until all the eggs are incorporated.
  5. Stop the mixer and scrape down the paddle. Using a large spatula, fold the rest of the dry ingredients into the cake batter. Finish with about 3 tablespoons of freshly squeezed orange juice. The batter should be smooth and thin enough to drop off the spatula when lifted.
  6. Divide the cake batter evenly between the prepared pans. I used a scale to get the cake layers the same, making sure each pan has exactly the same amount. Smooth the tops of the batter.
  7. Place the cakes on the middle rack of the oven and bake for 23-26 minutes (ovens will vary). The cakes will be a deep golden colour and a cake tester should come out clean. Cool the cakes for 10 minutes on wire racks, then run a knife around the sides, invert onto a rack and cool completely.
  8. Whip the cream into stiff peaks. If desired, sweeten with a spoonful of powdered sugar. Place one cake round onto a serving plate and top with the jam, spreading it right to the edges. Top with slices strawberries, fanning them to cover the jam.
  9. Heap the whipped cream onto the fresh strawberry cake layer, spreading to the edges of the cake. Dust the second cake generously with powdered sugar then place it on top of the whipped cream. Press down on the sides of the cake to adhere. Garnish with edible flowers or additional strawberries. Serve at once. Best enjoyed on the day it is made and best served at room temperature.

Notes

  • Swap out a rhubarb compote for the strawberry rhubarb jam filling. You could also use roasted strawberries. 
  • If your cardamom is pre-ground, you may want to use double the amount.
  • I've suggested 1 cup of jam, but be as generous or sparse as you like. if the jam is not overly sweet, I like to be more generous.
  • Cake layers may be prepared in advance and frozen, well-wrapped, for up to 3 months. Thaw before using.

Nutrition Information

Calories 688kcal (34%) Carbohydrates 84g (28%) Protein 7g (14%) Fat 37g (57%) Saturated Fat 22g (110%) Cholesterol 195mg (65%) Sodium 139mg (6%) Potassium 294mg (8%) Fiber 2g (8%) Sugar 51g (102%) Vitamin A 1318IU (26%) Vitamin C 18mg (20%) Calcium 115mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 688

% Daily Value*

Calories 688kcal 34%
Carbohydrates 84g 28%
Protein 7g 14%
Fat 37g 57%
Saturated Fat 22g 110%
Cholesterol 195mg 65%
Sodium 139mg 6%
Potassium 294mg 6%
Fiber 2g 8%
Sugar 51g 102%
Vitamin A 1318IU 26%
Vitamin C 18mg 20%
Calcium 115mg 12%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.