How to make a Victoria Sponge Cake

Here’s a simple step by step recipe to make a light, fluffy Victoria Sponge Cake –the ultimate Tea Party pleaser. This delicious British classic is great for hosting, or giving as a gift to even the fussiest of eaters.
This recipe requires few ingredients and can be made very quickly – perfect for when you’re short of time!  Everyone always wants seconds of this moreish cake so don’t expect it to last  long. A super easy bake to make time and time again!


You will need:
• A large mixing bowl
• Another deep, small bowl or mug (to beat the eggs)
• A wooden spoon
• A knife, fork, teaspoon and tablespoon
• 2 x 20cm sandwich tins and baking paper to line
• A cooling rack (or plate if not available)
• A cake tin for storage
• A sieve

For the cake:
• 200g caster sugar
• 200g unsalted butter, softened
• 4 eggs, beaten
• 200g self-raising flour, sifted
• 1 tsp baking powder
• 2 tbsp milk

For the filling:
• 100g unsalted butter, softened
• 140g icing sugar, sifted
• A drop of vanilla extract
• 170g (half a jar) of decent strawberry jam (Tiptree Little Scarlet works really well)

• Icing sugar, to sift on top
• Strawberries – when in season, but works just as well without

1) Pre-heat oven to 170C Fan/ 190C/ Gas Mark 5
2) Lightly grease two 20cm sandwich tins with butter and line the base of each tin with non-stick baking paper
3) Using a wooden spoon, beat the sugar and butter for the cake together in a bowl until fluffy and pale yellow in colour
4) Using a fork, beat the eggs in a separate bowl. Gradually pour the eggs into the butter and sugar, along with the sifted flour, baking powder and milk. Beat until well combined and smooth, but don’t overdo it.
5) Divide the mixture between the prepared sandwich tins. Use as much of the mixture as you can but don’t fill the tins right to the very top. Smooth out with the back of a spoon or spatula. Bake for around 20 minutes, or until golden brown with the middle springing back when touched. You can also check the cake is ready by poking a metal skewer in the middle and a few other areas – if it comes out clean then the cake is done.
6) Once out the oven, go round the edge of each cake with a sharp knife to avoid it sticking to the tin. Careful not to cut into the sponge!
7) Leave to cool in the tin for ten minutes and then tip out onto a cooling rack/ plate. Top tip: if you have a tin where the base pops out it will make your baking life much easier!
8) To make the filling, beat the butter until soft. Gradually beat in the sifted icing sugar and drop of vanilla extract until you’re left with a smooth, creamy butter icing. Top tip: some use a whisk for this, but I find it easier to do by hand with a wooden spoon.
9) Once the cake is completely cool, use a knife to spread the butter icing on the bottom of one of the sponges and then spread the jam on top of the butter icing. Spread the filling fairly close to the edge so it can be seen, but not so close that it will ooze out when you add the top layer. Stack the other sponge on top of the jam.
10) Dust the top of the cake with icing sugar. Add chopped strawberries to decorate.
11) Enjoy with a cup of tea! If there’s any left, store in an air-tight container in a cool, dry place and eat within 2 days.


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