Victoria sponge

Victoria Sponge


For all lovers of Victoria Sponge



6-8 serves

Prep time

30 minutes

Cooking time

30- 60 minutes


  • 350 grams/ 12 oz butter

  • 350 grams/12 oz caster sugar

  • 4 large eggs

  • 1/2 tsp vanilla bean paste

  • 200 grams/7 oz self raising flour, plus extra for dusting

  • 600 mls thickened cream, whipped

  • 2 punnets of fresh strawberries, sliced to decorate layers

  • Icing sugar to top

  • Strawberry jam, to spread on cake first


  • Preheat oven to 180 C/ 160C Fan/Gas 4. Grease 2 x 20cm/8″ spring-form cake tins with butter and dust with flour.
  • In a electric mixer bowl, beat the butter and sugar together until light and fluffy.
    Beat in the eggs one at a time, making sure each is fully incorporated in to the mixture before adding the next. Add a little flour to the mixture if it starts to curdle.
  • Beat in the vanilla, then fold in the flour until just combined.
    Divide the mixture equally between the prepared cake tins and smooth the tops.
  • Bake the cakes in the oven for 20-25 minutes, or until golden- brown and risen. A skewer inserted into the centre of the cakes should come out clean. If it doesn’t , return them to the oven for a further 5 minutes and check again.
  • Turn out the cakes onto a wire rack and set aside to cool completely.
  • For decorating this sponge, you whip some cream. Spread strawberry jam on sponge, then whipped cream and add sliced strawberries.

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