Victorian Sponge Cake

This classic sponge cake is easy to make, but has a sophisticated taste. The raspberries and fresh whipped cream keep it light, but rich at the same time.

Victorian Sponge Cake


Sponge Cake

  • 1 cup sugar
  • ½ cup butter
  • 3 eggs
  • 1 cup flour, sifted
  • 1 tsp. lemon extract
  • 1 tbsp. baking powder
  • ¼ tsp. salt

Raspberry filling

  • ½ sugar
  • 1 c. raspberries


  • 1 cup heavy cream
  • ¼ cup sugar
  • 1 tsp. vanilla extract


  1. Preheat oven to 375 degrees.  Line the bottom of an 8-inch spring form pan with parchment paper.
  2. In a large bowl, whisk eggs and sugar on high speed, until the mixture becomes thick and airy.
  3. Add butter and lemon extract to the mixture and mix at medium speed until all the ingredients are incorporated.
  4. Add flour, baking powder, and salt to mixture and blend until smooth.
  5. Pour into spring form pan and bake for 30 minutes. The sides of the cake should pull away from the pan slightly.
  6. Remove from oven and allow the cake to cool on a wire rack for 15 minutes.
  7. While the cake is baking, add raspberries and sugar in a saucepan over medium heat, stirring occasionally.
  8. When sauce begins to bubble, stir constantly for 2 minutes. Remove from heat and allow to cool.
  9. For the whipped topping add heavy cream, sugar, and vanilla extract to a chilled bowl. Beat on high speed until stiff peaks form.
  10. To assemble your Victorian sponge cake, carefully slice the cake in half. Each layer should be about 2 inches thick.
  11. Spread the raspberry filling on the bottom layer of the cake and ½ of the topping on the bottom of the top layer.
  12. Sandwich both sides together and spread the remaining topping on the top of the cake.