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Victoria Sponge Recipe

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Baking ingredients

  • 225 g unsalted butter - softened
  • 225 g caster sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 200 g self-raising flour
  • 25 g cornflour
  • 3 tbsp milk
  • 4 tbsp raspberry jam
  • 142 ml double cream


Baking Instructions:

Step 1

Preheat the oven to 180°C/275°F/gas mark 4

Step 2

Cream the unsalted butter and caster sugar and add the vanilla.

Step 3

Add the eggs, one at a time, adding a spoonful of self-raising flour between each.

Step 4

Fold in the rest of the self-raising flour and cornflour and when it is mixed in add a little milk as necessary.

Step 5

Pour the batter into the two 21cm sandwich tins and bake for about 25 minutes, until a cake skewer comes out clean.

Step 6

Leave cakes in their tins on a wire rack for 10 minutes.

Step 7

Turn out on the wire rack and leave to cool completely.

Step 8

Put one layer on a plate and spread with jam.

Step 9

Whip the cream until it is thickened but still soft and spread over the jam.

Step 10

Place the other cake layer on top and sprinkle over a table spoon or so of caster sugar.