This classic Victoria sponge recipe is easy to make. Enjoy our Victoria sponge cake as the classic recipe with jam and cream filling or evolve it and turn it into a beautiful layer cake, with layers of cream and strawberries and finished of with candles on top.
Victoria sponge Ingredients
- 220g caster sugar
- 220g butter, plus extra for greasing
- 4 free-range eggs, beaten
- 220g self-raising flour
- 1 tsp vanilla extract
- 4 tbsp strawberry or raspberry jam
- 600ml/1 pint 2fl oz double cream, whipped
- icing sugar, to dust
- Preheat the oven to 190°C
To make Victoria sponge
Grease and line one or two 23cm/9in cake tins.
Beat the sugar and butter together in a bowl until pale and creamy, then gradually add the eggs and vanilla extract. Gently sieve and fold in the flour. Divide the cake mix equally between the two cake tins or if you have got the one tin, add all the mixture.
Bake in the oven for 25-30 minutes, or until cooked through and lightly golden. Remove from the oven and turn out onto a wire rack to cool. When cool – For a tradition Victoria Sponge, spread one cake with jam and whipped double cream, then place the other cake on top.
Dust with icing sugar and serve in slices. To assemble a traditional layer cake, add the fruit to the whipped cream and spread on in between the layers, we occasionally like to add the mixture to the top if choosing not to ice the cake. If adding the mixture to the top grate chocolate on top and decorate with fresh strawberries or other fruit – depending on your choice. Add candles and perhaps some small butterflies to make it extra special.
Download Victoria Sponge recipe in pdf format (94kb)
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