Can I use self-rising flour?

You can, but then reduce or omit the added baking powder so the sponge does not rise too aggressively.

Yes. Assemble it ahead and serve it cool but not fridge-cold.

Soft Victoria Sponge Cake

Name: Soft Victoria Sponge Cake
Prep time: 35 min
Cook time: 30 min
Total time: 2 h
Yield: 10
Ingredients: 200 g unsalted butter (softened); 200 g powdered sugar (sifted); 1 pinch fine sea salt (pinch); 3 large eggs eggs (room temperature); 200 g cake flour (sifted with baking powder); 1.5 tsp baking powder; 15 ml milk (to loosen the batter); 2 tsp vanilla extract; 200 g frozen raspberries (or fresh); 100 g sugar; 300 g double cream or heavy cream (well chilled); 40 g powdered sugar (sifted); 0.5 tsp vanilla extract (optional); 80 g fresh raspberries (for topping); 50 g fresh blueberries (optional); 10 g powdered sugar (for dusting)

Victoria sponge depends on restraint more than elaborate technique. The batter should stay smooth and airy, but not over-whipped, and the fillings should be generous without making the layers slide.

Jam and cream are classic because they balance each other: the fruit brings sharpness, while the cream softens the sweetness of the sponge. That contrast is more important than decorative extras.

Because the cake is butter-rich, cold slices can feel firmer than intended. Serving it closer to room temperature gives the crumb its softer texture back.

What Helps The Sponge Stay Soft

This style of cake benefits from careful mixing more than aggressive aeration. The batter needs enough air for lift, but it also needs to stay smooth and stable once the butter is folded through. Overworking it usually makes the crumb heavier, while under-mixing can leave the texture uneven.

The filling is also part of the structure. Jam adds sharpness and moisture, and the cream softens the cake without making it as rich as frosting would. That is why the balance between sponge and filling matters more than adding extra decorations or sweetness on top.

Serving Notes