Classic Victoria Sponge

00h 20
00h 25

A British favourite, the Victoria Sponge is the queen of cakes. With a light vanilla sponge, cream and strawberry filling, this recipe is sure to impress at your next afternoon tea.

Ingredients and Method


  • For the sponge
  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 eggs
  • 225g self-raising flour
  • 1 tsp baking powder
  • For the filling and topping
  • 185g strawberry jam
  • 300ml pouring double cream, whipped
  • Caster sugar, to sprinkle


  1. Preheat the oven to 180°C/160°C fan/Gas 4. Lightly grease two 20cm sandwich tins and line the bases with parchment paper.
  2. Mix the softened butter, sugar, flour, baking powder and eggs in a large Mason Cash mixing bowl until smooth and lighter in colour.
  3. Divide the mixture between the two tins and level the tops with a spatula. Bake in the oven for about 20 - 25 minutes, or until well risen. Pierce a skewer through the middle and if it comes out clean, they are ready.
  4. Leave the cakes to cool in the tins for a few moments, then turn the cakes out on a wire rack to cool completely.
  5. Take the first sponge (this will be your top layer) and spread the underside with the strawberry jam. On the second sponge (this will be your bottom layer), spread the whipped cream evenly. Sit the first sponge jam side down on the second sponge.
  6. Sprinkle with caster sugar and serve.

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