Victoria sponge cake

This simplest of sponge cake recipes has a fresh berry and whipped cream filling that takes the classic Victoria sponge to new heights.

Victoria sponge cake

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  • Prep Time


  • Total Time


  • Servings



  • 225

    g/8oz butter or margarine, softened at room temperature

  • 225

    g/8oz caster sugar

  • 4

    medium eggs

  • 2

    tsp vanilla extract

  • 225

    g/8oz self raising flour

  • milk, to loosen


Preheat the oven to 180C/350F/Gas 4. Grease and line 2 x 18cm/7in cake tins with baking paper. Technique: Greasing and lining cake tins Watch technique 0:33 mins Cream the butter and the sugar together in a bowl until pale and fluffy. Technique: Creaming butter by hand Watch technique 0:50 mins Beat in the eggs, a little at a time, and stir in the vanilla extract. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consitency. Technique: Folding Watch technique 0:35 mins Divide the mixture between the cake tins and gently spread out with a spatula. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack. Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.


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