This spelt Victoria sponge cake brings a wholesome update to the traditional British classic. With the nuttier, slightly sweet flavor of spelt flour and the timeless combo of cream and jam, it’s a soft and tender treat that fits any afternoon tea table.
Unlike heavier sponge cakes, this version stays airy and light while offering more fiber and depth of flavor. It’s also straightforward to make, even for beginner bakers.
Spelt Victoria Sponge Cake
Description
A fluffy, lightly sweetened sponge cake made with spelt flour, layered with fresh whipped cream and jam. Perfect for tea time or celebrations.
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and line two 7-inch cake pans.
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In a bowl, whisk together spelt flour, baking powder, baking soda, and salt.
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In a separate bowl, cream the butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla.
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Gradually mix in the dry ingredients. Add milk and mix until smooth.
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Divide batter evenly between the pans. Smooth the tops.
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Bake for 22–25 minutes or until a toothpick comes out clean.
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Cool for 10 minutes, then remove from pans and let cool completely.
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Spread jam over one sponge layer. Top with whipped cream.
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Place the second sponge on top. Dust with powdered sugar.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 290kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 10g50%
- Cholesterol 90mg30%
- Sodium 190mg8%
- Potassium 95mg3%
- Total Carbohydrate 32g11%
- Dietary Fiber 2g8%
- Sugars 14g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- You can swap the jam for lemon curd or fresh berries.
- For a dairy-free version, use plant-based butter and coconut whipped cream.
- Store leftovers in an airtight container in the fridge for up to 3 days.
sponge cake, Victoria sponge, British cake, spelt flour cake, afternoon tea
