Name: Victoria Sponge Cake
Cook time: 1 hour 10 minutes
Total time: 1 hour 45 minutes
Yield: Makes one 8-inch double-layer cake
Ingredients: 16 oz. (450g) fresh or frozen strawberries, raspberries, or other berries; 1⁄2 cup (100g) granulated sugar; 1 Tbsp. freshly squeezed lemon juice; 2 cups (480ml) heavy whipping cream; 1 to 2 Tbsp. confectioners’ sugar; 1 tsp. vanilla extract; 1 cup (220g) unsalted butter, at room temperature; 1 cup plus 2 Tbsp. (220g) superfine sugar; 1 Tbsp. vanilla extract; 4 eggs, at room temperature; 1 3⁄4 cups (220g) self-raising flour; 12 oz. (340g) strawberries, stemmed and quartered, plus more for decorating; 1 Tbsp. granulated sugar; 1 tsp. lime zest; 1 pinch ground pink peppercorn (optional); 1 3⁄4 cups (225g) strawberry Quick Jam (see below) or store-bought preserves; 1 recipe Perfect Whipped Cream (see below), whipped to stiff peaks; Confectioners’ sugar for dusting

Victoria sponge cake layered with whipped cream and berries topped with confectioners' sugar and berries.

Photo by Sarah Kieffer

I finally had a proper Victoria sponge cake while on a trip to Dublin, and it was so light and really nothing like its distant pound-cake relative. When I got back home I had a difficult time replicating that texture, because flour in the U.S. is different and produces a denser cake. Once I employed “self-raising” flour, a common British ingredient that contains baking powder and sometimes salt in the mix, I had a total victory! The traditional filling is whipped cream and jam with a simple dusting of powdered sugar. I added a bit of fresh fruit for flavor and texture, and it’s just straight up pretty. Try it, you’ll be chuffed!

Editor’s note: The hot milk sponge cake recipe that’s used in this Boston Cream Pie may be used as an alternative to the sponge cake in this Victoria sponge cake recipe.

If you don’t want to purchase self-raising flour, you can make your own: To make self-raising flour, measure out 1¾ level cups of all-purpose flour. Add 3½ tsp. baking powder and whisk to combine. Measure before using.