02 November 2025
Soft Victoria Sponge Cake (Emojoie Method)
Emojoie (adapted by JojoM)
Classic British Victoria sponge done Emojoie-style with airy powdered sugar, raspberry jam and whipped cream — rich, buttery and perfect for afternoon tea.
Soft Victoria Sponge Cake (Emojoie Method) 🍰🇬🇧
A classic British Victoria Sponge Cake — the Emojoie way.
This version achieves that dreamy buttery crumb and gentle lift without self-rising flour. Using powdered sugar instead of granulated sugar makes the texture lighter and smoother. Paired with homemade raspberry jam and freshly whipped cream, it’s the perfect centerpiece for afternoon tea or a special celebration. ☕💐
🧈 The Secret to the Emojoie Sponge
What sets this version apart is the mixing technique. Instead of beating butter and eggs with high-speed mixers (which often causes curdling), Emojoie folds each addition with a rubber spatula for a creamy, stable emulsion. The result?
A delicate, melt-in-the-mouth crumb that stays moist without being greasy.
A touch of warm milk and vanilla rounds out the batter, giving the sponge a balanced aroma that complements the tangy raspberry jam and fluffy cream.
🍓 Layers of Simple Perfection
Each bite of this cake combines:
- Golden, tender sponge layers baked evenly in two tins
- Homemade raspberry jam, slightly tart to offset the sweetness
- Soft vanilla whipped cream, adding a cloud-like finish
- A crown of fresh berries and powdered sugar for a timeless, elegant look ✨
If you prefer a richer finish, you can even add a light spread of buttercream beneath the jam for an old-fashioned twist.
👩🍳 Tips for Success
- Bring butter and eggs to room temperature before mixing.
- Add eggs gradually, folding patiently to maintain a smooth texture.
- Sift flour twice to achieve the fluffiest crumb possible.
- Always bake in two tins instead of slicing a tall cake—it ensures even baking and a lighter feel.
- Let the cakes cool fully before filling to keep the cream firm.
🕰️ Serving & Storage
This sponge tastes best at room temperature when the butter softens and the flavors bloom.
If stored in the fridge, remove it about 30–45 minutes before serving.
It keeps for 2–3 days in the fridge, covered, but good luck keeping it that long—it's usually gone the same day! 😋
🍽️ Perfect For
- Afternoon tea gatherings ☕
- Birthday or anniversary cakes 🎂
- Celebrating British classics with a modern, French-style method 🇬🇧🇫🇷
❤️ Final Thoughts
This Soft Victoria Sponge Cake (Emojoie Method) bridges French finesse and British tradition — airy, elegant, and endlessly comforting. Whether you’re baking for family or hosting a refined tea spread, this recipe guarantees a crowd-pleasing centerpiece that’s as beautiful as it is delicious.
Serve with Earl Grey or Darjeeling tea and watch everyone fall silent at first bite. 🍰✨
Soft Victoria Sponge Cake (Emojoie Method)
Emojoie (adapted by JojoM)Classic British Victoria sponge done Emojoie-style with airy powdered sugar, raspberry jam and whipped cream — rich, buttery and perfect for afternoon tea.
Chef's Tips
Bring butter and eggs to room temperature so the batter doesn’t split.
If the batter starts to curdle, add 1-2 tbsp of the flour and fold gently to bring it back.
Bake in two separate 18cm tins for even layers instead of slicing one thick sponge.
Let cakes cool completely before filling or the cream will melt.
Serve at room temperature — the high butter content makes the crumb firm when cold.
Tools Used
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Ingredients
USMetric
Sponge Cake (2 x 18cm layers)
Raspberry Jam Filling
Whipped Cream
Decoration
Instructions
Bake the Sponge
- 1
Preheat the oven to 180°C (356°F). Grease and line 2 x 18cm round cake tins with baking paper.
- 2
In a large bowl, cream the softened butter with the powdered sugar and a pinch of salt using a spatula or flat beater until pale and fluffy. Do not use a high-speed whisk here — too much air can cause splitting.
- 3
Warm the eggs slightly (body temperature). Add the eggs to the butter mixture a little at a time, folding with a rubber spatula after each addition. If the mixture looks like it will separate, add 1-2 tsp of the flour to stabilise.
- 4
Sift together the cake flour and baking powder, then fold into the batter in 2-3 additions using the spatula.
- 5
Stir in the milk and vanilla to get a smooth, creamy batter that slowly falls off the spatula.
- 6
Divide the batter evenly between the two prepared tins, level the tops and tap once to release large air bubbles.
- 7
Bake for 28-30 minutes, or until the tops are golden and a skewer inserted into the centre comes out clean.
- 8
Cool in the tins for 5-10 minutes, then turn out onto a wire rack and cool completely.
Make the Raspberry Jam
- 1
Add raspberries and sugar to a small saucepan.
- 2
Cook over medium heat, stirring, until the raspberries break down and the mixture thickens and reduces by about half.
- 3
Let the jam cool completely. It should be spreadable, not runny. If it’s too loose, simmer a little longer.
Whip the Cream
- 1
In a chilled bowl, whip the cold cream with the powdered sugar (and vanilla, if using) to medium-firm peaks.
- 2
Do not overwhip — it should hold its shape but still be soft enough to spread.
Assemble & Decorate
- 1
Place one sponge layer on a serving plate. Spread a generous layer of the cooled raspberry jam on top.
- 2
Pipe or spread a thick layer of whipped cream over the jam.
- 3
Top with the second sponge layer, bottom side down for a flat finish.
- 4
Dust with powdered sugar and decorate with fresh raspberries and blueberries.
- 5
Serve at room temperature. If refrigerated, bring back to room temp before serving so the buttery sponge is soft.
Comments & Reviews
Maya
11/2/2025
Made it the night before and served at room temp — bringing it out of the fridge early really makes a difference.
Tom (London)
11/2/2025
Texture is denser than a genoise but exactly what I want in a Victoria sponge. Jam + cream ratio is spot on.
Lara
11/2/2025
Followed the Emojoie method and folding with a spatula really stopped the batter from splitting. Cake was super buttery!
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Nutrition Facts
Serving Size: 1 slice (1/10 of cake)
Calories 480
% Daily Value*
Total Fat 29g37%
Saturated Fat 12g60%
Trans Fat 0g
Cholesterol 145mg48%
Sodium 220mg10%
Total Carbohydrates 51g19%
Dietary Fiber 2g7%
Sugars 42g
Protein 5g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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