Victoria Sponge Recipe

You can’t go wrong with a Victoria Sponge – jam and cream sandwiched between two sponge cakes. This is a cake you can serve as a dessert or with high tea. And what I love about this you can give it your own take (of course to an extent) to make it your own. The filling and be buttercream or fresh cream – I always prefer the fresh cream version. And you can also add fresh fruit to it – I love adding strawberries to it.


100g self-raising flour

100g caster sugar

100g butter, melted

2 eggs

1 tbsp vanilla flavouring

2 tbsp milk

For the filling –

100 ml heavy whipping cream

1 tbsp sugar

2 tbsp jam

100 gms strawberries


  1. Pre-heat the oven to 375º. Mix together the flour, caster sugar, butter, vanilla and milk. You can use a hand held mixer or a stand mixer. I don’t normally beat the eggs and sugar and butter separately but this does make the cake lighter.
  2. Divide the mixture into cake pans. I used the Wilton Easy Layers 5 piece Layer Cake Pan set that I saw in Walmart . I find these the perfect size for filling. I normally make twice the quanity above and make a couple of Victoria Sponges to suit all the different tastes in the house. Besides, one Victoria Sponge is never enough.
  3. Bake in the oven for  20 minutes or until a cake tester comes out clean when inserted in the cake.
  4. Allow to cool completely.

For the filling –

  1. Whip together the cream and the sugar until the cream forms stiff peaks.
  2. Add a layer of jam on the first cake.
  3. Add the strawberries in a layer over the cream.
  4. Add another layer of cream
  5. Complete with the other cake layer.
  6. Dust the top with icing sugar




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