Victoria Sponge Cake

Victoria Sponge Cake

Course: Baking, Dessert
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 10 people
Author: Anna Bloomfield
A simple Victoria sponge. Surely one of the best cakes around!
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For the cake

  • 4 medium eggs
  • 200 g caster sugar
  • 200 g softened butter
  • 200 g self-raising flour
  • 2 teaspoons baking powder
  • 3 tablespoons milk

For the filling

  • 200 ml double cream
  • 1 teaspoon sugar
  • 200 g raspberry jam

To serve

  • A little icing sugar


For the cake

  • Grease and line two 21cm/8inch cake tins.
  • Put the oven shelves above each other, as close together as the cake tins will allow, in the middle of the oven.
  • Pre-heat the oven to 180°C.
  • Crack the eggs into a small bowl and beat lightly with a fork.
  • Place the butter and sugar in a large bowl and, using an electric whisk, whisk together until light and fluffy. This should take a couple of minutes.
  • Using a wooden spoon beat in the eggs one at a time.
  • Sift in the flour and baking powder and fold in using a large metal spoon. You want the mixture to drop off your spoon easily. If it looks too thick then add the milk. Try not to overmix.
  • Divide the mixture between the tins as evenly as you can and smooth the tops using a spoon or spatula.
  • Place each cake, one above the other, in the centre of the pre-heated oven, and leave to cook for 25 minutes until the top is golden and the cake springs back when you press it.
  • Leave to cool in the tins for ten minutes then turn out and cool on a wire rack.

For the filling

  • Whip the cream and the teaspoon of sugar together.
  • Place the jam in a bowl and beat with a spoon to loosen it.

To Assemble

  • Once the cakes are totally cool, spread the whipped cream over one half and put this cake on a plate. Spread the jam over the other half and carefully place this half on top, sandwiching the halves together. Dust the top with icing sugar and serve.


Calories: 447kcal (22%) | Carbohydrates: 49g (16%) | Protein: 5g (10%) | Fat: 25g (38%) | Saturated Fat: 15g (75%) | Cholesterol: 136mg (45%) | Sodium: 185mg (8%) | Potassium: 166mg (5%) | Sugar: 30g (33%) | Vitamin A: 895IU (18%) | Vitamin C: 1.9mg (2%) | Calcium: 74mg (7%) | Iron: 0.6mg (3%)

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