Victoria Sponge

A simple, tasty dessert for everyone



Prep time

45 minutes

Cook time

20-25 minutes

This cake will be sure to please a wide audience, could be served for an afternoon tea or post dinner treat!


For the sponge:
4 medium eggs, beaten
225g unsalted butter, softened 
225g caster sugar
1¼ tsps vanilla extract
225g self raising flour, sieved 
1½ tbsps warm water
For the filling and topping:
8 tbsps raspberry jam
250ml double cream
400g strawberries, sliced
2-3 tbsps icing sugar


1. Preheat the oven to 180°C/160°C fan/ gas mark 4, and line two cake tins with baking paper and butter.

2. Using a large mixing bowl or electric mixer, beat the butter until creamy.

3. Gradually beat the caster sugar into the butter until it is light and creamy.

4. Combine the eggs and vanilla extract, and beat into the mixture.

5. Slowly beat the flour into the mixture, and add warm water halfway through.

6. Divide the mixture between cake tins and bake for 20-25 minutes.

7. Whip the double cream while the sponge cools.

8. Spread cream and jam on one sponge, and decorate with strawberries, place the second sponge on top and decorate with cream and strawberries.

9. Dust with icing sugar to finish .

Chef’s tips

Extra fruit or decorations can be used to top!


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