Victoria sponge

Fill a golden sponge with strawberry jam and softly whipped cream for a tea time classic
By James Martin
Victoria sponge
  • Rating:
  • Serves: makes one 20cm cake
  • Cook Time: 25 minutes
  • Prep Time: 25 minutes plus cooling
  • Effort: medium



  • oil, for greasing
  • flour, for dusting
  • 200 g butter
  • 200 g caster sugar
  • 1 tsp vanilla essence
  • 4 eggs
  • 200 g self-raising flour, sifted

For the filling:

  • strawberry jam
  • 150 ml double cream, whipped


1. Preheat the oven to 190C/170C fan/gas 5.

2. Grease and flour two 20cm sandwich tins.

3. Combine the butter, sugar and vanilla essence in a bowl or food processor, and mix well to a creamy consistency.

4. Slowly beat in the eggs one by one.

5. Fold in the sifted flour.

6. Pour the mixture into the prepared tins. Bake for 20-25 minutes until well-risen, golden brown and springy when pressed.

7. Turn out onto a wire rack and leave to cool.

8. Spread one cake with strawberry jam, followed by a layer of whipped cream. Place the other cake on top.

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