Easy Bakes · Fruity Bakes

Victoria Sponge

Sometimes you can’t beat a classic. Throughout all the years I’ve baked I’ve actually never made a classic Victoria Sponge so it was about time I gave it a go. It’s a great recipe if you’re looking for somewhere to start with baking. It’s so easy, simple and made from simple ingredients which won’t build up too much of an expense. It’s also a fantastic addition to a cup of tea or a glass of fizz!

The Victoria sponge is named after Queen Victoria who liked to have a slice of the cake along with her afternoon tea (who wouldn’t) The cake was almost a celebration of the invention of baking powder which allowed the sponge to rise higher than the classic pound cake. Today it makes the base to most cakes which can make the recipe into different variations such as butterfly cupcakes, chocolate sponge, etc.

As I said this is a great place to start if you’re new to baking. It covers all the simple things to remember when baking and is inexpensive to make. The cream and jam filling make it that extra bit special. I also liked to put fresh strawberries in the middle of mine. You can also change the filling to be a raspberry or apricot jam, or even some Nutella!

Whether it’s for an afternoon tea or celebration such as a Birthday the Victoria Sponge is a timeless classic which doesn’t require you to slave away for hours in the kitchen.

Recipe adapted from Linda Collister




  • 175g Margarine
  • 175 Caster Sugar
  • 3 Medium Eggs
  • 1/2 Teaspoon of Vanilla Extract
  • 175g Self Raising Flour
  • 1 Tablespoon of Milk


  • Strawberry or Raspberry Jam
  • 200g of Raspberries or Strawberries
  • 150ml Double Cream
  • Icing Sugar to Dust


  1. Preheat the oven to 180 degrees. You will need 2x20cm round tins. Grease these with butter and line with greaseproof paper.
  2. In a large bowl beat together the caster sugar and butter until it becomes light and fluffy. You can use a wooden spoon or hand-held electric whisk to do this.
  3. In a small jug beat the vanilla extract and eggs together with a fork.
  4. Gradually add the egg mix to the butter mix and beat in with a wooden spoon until well incorporated
  5. Sieve the flour into the bowl as well as adding the milk and fold in carefully with a metal spoon. Stop as soon as it’s all mix in
  6. Split the batter evenly between the two cakes tins and smooth over with a back of a spoon. Bake in the oven for 17-23mins. You’ll know when its done when the cake springs back when you lightly touch it with your finger.
  7. Leave to cool slightly then turn out onto a wire rack to cool
  8. When the cakes are completely cooled they can be filled. Using a hand-held electric whisk, whisk the double cream until it becomes thick- being careful not to over whip it
  9. Spread on some jam to one of the sponges (the one you plan to put on the bottom) I put enough to cover a layer across the cake
  10. If you have fresh fruit add this on top of the jam then spread the whipped cream. Gently set the second sponge on top and press down slightly
  11. Sieve icing sugar on to the top of the sponge to finish


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