Rye Free Victoria Sponge

Total time1 hr 15 min

Prep time20 min

Cook time25 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the sponge

1 cup (2 sticks) unsalted butter, softened
1 cup caster sugar
Domino Sugar Pure Cane Quick Dissolve Superfine - 12 Oz C&H Cane Sugar, Pure, Superfine, Quick Dissolve 12 Oz India Tree Caster Sugar CSR Caster Sugar
Domino Premium Pure Cane Ultrafine Granulated Baker's Sugar
See all
4 large eggs, room temperature
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
¼ tsp fine salt
3 tbsp whole milk, room temperature

For the filling

1 cup heavy cream
1 tbsp icing sugar, plus more for dusting
½ cup strawberry jam

Instructions

1
Heat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bases with parchment paper.
2
In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and caster sugar together on medium-high speed for 4–5 minutes, until the mixture is pale, noticeably increased in volume, and very fluffy.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!