Victoria sponge cake (also known as Victoria sandwich cake) is a classic British cake made with two vanilla sponge cake layers sandwiched around a layer of jam and clotted cream. The cake itself is a little different from most sponge cakes since it uses [self-rising flour](https://www.masterclass.com/articles/a-culinary-guide-to-flour-types-difference-between-unbleached-and-bleached-flour-and-how-to-use-wheat-oat-bran-pastry-and-all-purpose-flour) for a higher rise, and butter for added richness.\n\nSponge cake is a light, springy cake made from flour, whisked eggs, and sugar. The defining feature of a sponge cake is the whisked eggs—the foamy structure of the eggs allows the cake to rise without baking powder or baking soda. The airy texture of sponge cake absorbs liquid, which is why it serves as the base for desserts like tres leches cake and trifle.\n\nIn the French tradition, sponge cake made by whisking whole eggs is called génoise, while sponge cake made by whisking the egg whites and egg yolks separately is known as biscuit. Some sponge cake includes the addition of cold butter, but many recipes are butter- and oil-free.\nThe Victoria sponge cake is named after Queen Victoria. The first written recipe appears in *Mrs. Beeton's Book of Household Management* (1861), 24 years after Victoria became queen of the United Kingdom of Great Britain and Ireland. Mrs. Beeton's recipe for "Victoria sandwiches" calls for a batter made of beaten butter, flour, sugar, salt, and whisked eggs, baked in a buttered tin, cooled, sliced in half, and spread on one side with "any kind of jam, or marmalade." The other half of the cake is then placed on top, and the sandwich is sliced "into long finger-pieces." Today, the cake is usually served whole, with cream in addition to the jam filling.\nVictoria sponge cake is typically made with clotted cream, also known as English double cream. This is much thicker than American heavy cream, so be sure to whip the cream very stiffly to give the cake stability. Alternatively, swap the whipped cream for [Italian meringue buttercream](https://www.masterclass.com/articles/what-is-italian-meringue-easy-recipe-for-italian-meringue-buttercream), which is incredibly stable and creamy, though less traditional. \n\nVictoria sponge cake is a classic companion for afternoon tea.