Queen Cake With Whipped Cream and Jam Filling

Queen Cake

Diana Rattray. The Spruce Eats, 2004.

Prep: 12 mins
Cook: 25 mins
Total: 37 mins
Servings: 12 to 16 servings
Yield: 1 cake
Nutrition Facts (per serving)
173 Calories
7g Fat
24g Carbs
2g Protein
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 173
% Daily Value*
Total Fat 7g 9%
Saturated Fat 3g 15%
Cholesterol 28mg 9%
Sodium 124mg 5%
Total Carbohydrate 24g 9%
Dietary Fiber 0g 1%
Total Sugars 13g
Protein 2g
Vitamin C 0mg 0%
Calcium 62mg 5%
Iron 1mg 7%
Potassium 40mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This "queen cake," is similar to the famous Victoria sponge which was named after Britain's Queen Victoria. Though this cake is made with shortening—this version was adapted from a recipe in a 1930s Spry Shortening recipe brochure—it can be made with softened unsalted butter.

The cake layers are filled with preserves and whipped cream to resemble the classic Victoria sponge, also known as a Victoria sandwich cake. If you prefer a frosting cake, use a basic vanilla frosting or this chocolate sour cream frosting

Use the freshly whipped cream in the filling or use whipped topping or Dream Whip.


  • 1/2 cup shortening, room temperature

  • 1/4 teaspoon salt

  • 1 teaspoon pure vanilla extract

  • 1 cup sugar

  • 2 large eggs, room temperature

  • 2 cups (8 ounces) ​cake flour, sifted

  • 2 1/2 teaspoons baking powder

  • 3/4 cup milk

Optional Filling:

  • 12 to 16 ounces raspberry preserves, strawberry preserves, or jam, optional

  • 1 cup whipping cream, optional

  • 2 tablespoons confectioners' sugar, granulated or superfine sugar, optional

Steps to Make It

  1. Heat the oven to 350 F.

  2. Grease and flour 2 (8-inch-round) cake pans. Or spray with baking spray

  3. In a mixing bowl with an electric mixer, beat together the shortening, salt, and vanilla. Add sugar gradually and beat until light and fluffy, about 4 to 5 minutes.

  4. Add eggs, one at a time, beating well after each addition. To quickly bring the eggs to room temperature, place them in a bowl filled with hot tap water. Let stand for 4 to 5 minutes.

  5. In a bowl, combine the cake flour with the baking powder; mix with a whisk or spoon to blend thoroughly.

  6. Add about one-third of the flour mixture to the batter and beat on low speed until blended and then add half of the milk and continue beating until blended. Repeat with one-third of the flour and the remaining milk, and then add the last of the flour. Beat until well blended.

  7. Spoon equal amounts of batter into each of the 2 prepared layer cake pans. Spread the batter evenly.

  8. Bake in the preheated oven for 25 to 28 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

  9. Cool the layers in the pans on a rack.

  10. Remove one cake from a pan. Place the cake on a plate and spread the jam or preserves over it. Refrigerate to chill thoroughly.

  11. Meanwhile, in a bowl with an electric mixer, beat the whipping cream with the 2 tablespoons of granulated sugar until it reaches stiff peaks. 

  12. Remove the chilled cake with jam from the refrigerator and spread the whipped cream evenly over the jam. Top with the remaining cake layer and then sift confectioners' sugar over the top.

  13. Cover the cake and refrigerate until serving time.

  14. Store leftover cake in the refrigerator.