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Victoria Sponge Cake

Victoria Sponge Cake

  • Ready in 1 hour
  • Serves 8

As cakes go, you can’t get more traditional than the modest Victoria Sponge Cake. Simple yet effective, this is a firm favourite among many. We like ours sandwiched with lashings of cream and one of our tasty jams. We recommend Strawberry Jam by Green Kitchen Preserves or, for a something a little different, try the Strawberry, Rhubarb and Vanilla Jam by Clare’s Preserves (it’s a top choice among the Heartisan Fine Foods team)!


  • 225g unsalted butter/margarine
  • 225g caster sugar
  • 4 eggs
  • 225g self-raising flour
  • 1 tsp vanilla extract


  1. Preheat the oven to 180°C (160°C fan, gas mark 5).
  2. Line two sandwich tins with butter and then greaseproof paper to ensure the cakes do not stick.
  3. Use a large bowl to cream together the butter and sugar with a whisk or wooden spoon until the mixture is pale and creamy.
  4. Add the eggs one at a time to the mixture and stir in between each addition to avoid curdling.
  5. Add the vanilla extract before folding in the flour with a metal spoon.
  6. Add the milk and mix well.
  7. Evenly pour the mixture into the two cake tins and use a spatula to smooth the top.
  8. Place in the oven and bake for 20 minutes or until they are a pale golden colour.
  9. Take out of the oven and gently remove the cakes from the tins by turning upside down (remember the tins are warm). Place these on a cooling rack for 30 minutes or until completely cooled.
  10. Top one of the cakes with your chosen jam followed by a level spread of whipped double cream. Place a layer of strawberries on top of the cream.
  11. Place the additional cake on top of the jam, cream and strawberries to sandwich the filling and sprinkle with icing sugar to finish.

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