A Lighter Twist on a Beloved British Classic
The Victoria sponge is a staple in British baking, but using spelt flour gives it a light, nutty flavour and softer texture. It’s perfect for those wanting a more wholesome version without losing that traditional taste. Spelt flour also brings a subtle sweetness and helps the cake stay moist for longer.
Why You’ll Love This Bake
This recipe is easy enough for beginners and quick enough for any day of the week. You won’t need fancy ingredients or equipment—just basic pantry staples and a couple of cake tins. It’s ideal for afternoon tea, birthdays, or a casual weekend treat. Plus, it’s better for your gut than standard white flour bakes.
Spelt Victoria Sponge Cake
Description
A light, fluffy sponge cake made with spelt flour for a nutty twist on the classic Victoria sponge. Filled with whipped cream and strawberry jam.
Ingredients
For the Filling:
Instructions
Preheat the Oven
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Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line two 20cm round cake tins.
Cream Butter and Sugar
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Beat the softened butter and sugar together until light and fluffy, around 3-4 minutes.
Add the Eggs
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Add the eggs one at a time, beating well after each. If the mix curdles, add a spoonful of flour to bring it back together.
Mix in Flour and Baking Powder
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Gently fold in the sifted spelt flour and baking powder until just combined.
Add Milk and Vanilla
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Stir in the milk and vanilla extract to loosen the batter slightly.
Divide and Bake
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Split the mixture evenly between the tins and smooth the tops. Bake for 20–22 minutes or until a skewer comes out clean.
Cool the Cakes
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Let the cakes rest in tins for 10 minutes, then turn out onto a wire rack to cool completely.
Assemble the Cake
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Spread jam on the base of one sponge, then layer whipped cream on top. Place the second sponge on top. Dust with icing sugar to finish.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 310kcal
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 10g50%
- Cholesterol 110mg37%
- Sodium 120mg5%
- Potassium 100mg3%
- Total Carbohydrate 34g12%
- Dietary Fiber 2g8%
- Sugars 16g
- Protein 6g12%
* 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
Storage:
Store in an airtight container at room temperature for up to 2 days. Refrigerate if using fresh cream and eat within 24 hours.
Make Ahead:
Bake sponges a day ahead. Wrap tightly in cling film and store at room temperature.
Substitutes:
- Use plain white flour if you can’t find spelt.
- Swap strawberry jam for raspberry or cherry.
- Replace double cream with whipped coconut cream for dairy-free.
