Victoria sponge – Recipe

For lots of us, a Victoria sponge feels like the quintessential cake. There’s something about its simplicity and lack of fuss that makes it really appealing – it’s perfect for an afternoon tea or a children’s birthday party.


For the sponge

  • 2 sticks (16 Tbs.) butter, at room temperature
  • 1 Cup caster sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 1 Cup self-rising flour
  • Milk, to mix
  • Icing sugar, to dust

For the filling

  • 1 Cup double cream
  • 1 tsp vanilla extract
  • 3 Tbs. sugar
  • 1 Cup jam of your choice
  • 7 Tbs. icing sugar



  1. Preheat the oven to 350ºF.
  2. Grease and line two, 8” round cake tins with baking paper.
  3. Cream the butter and the sugar together in a bowl until pale and fluffy.
  4. Beat in the eggs, a little at a time, and stir in the vanilla extract.
  5. Fold in the flour using a large metal spoon, adding a little extra milk if necessary. You want to create a batter with a soft dropping consistency.
  6. Divide the mixture between the cake tins and gently spread out with a spatula.
  7. Bake for 20 to 25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
  8. Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper.
  9. Place onto a wire rack to cool.


  1. Place the double cream, sugars and vanilla extract into a bowl and whisk until the cream is whipped into fluffy peaks.
  2. In a small bowl mix the jam until it’s spreadable, upturn the two sponges and spread the jam onto them. Make sure you keep the best-looking sponge for the top.
  3. Next spread or pipe the cream onto the bottom layer and then carefully place the other sponge on top.
  4. Before serving dust with icing sugar.

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