Victoria sponge cake recipe

Wow, I must say that this time I have even impressed myself. I have never really given much thought to making a victoria sponge. I have only ever had it shop bought, and I never really liked it. I watched Mary Berry make her version, and it looked so easy. My husband kept badgering me to make it, so I finally gave in and I was quite happy I did.

Summer Victoria sponge

Now this is probably more cream than I would normally use, however it was applied by my husband and to his liking as the cake was for him, save the 1 piece I had to eat for QA purposes of course.

My hubby had 1 piece and then I saw him sneak back in the kitchen for 2 more pieces. Ha! This recipe is a keeper, and he’s already harassing me for another. If you have any berries in season, feel free to add them.

This cake is perfect served on your prettiest plate with a cup of afternoon tea (pinky out of course).

I have submitted this to Javelin Warrior’sĀ Made with Love Mondays. There are some lovely recipes posted there, definitely head over and have a look.

Made with love mondays
Have a good one!

Victoria sponge recipe

Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Meal type Dessert
Region British
This sponge is a lovely light cake with just a hint of lemon.


  • 225g Self raising flour
  • 225g Butter (softened)
  • 225g Caster sugar
  • 4 Eggs
  • 2 teaspoons Baking powder
  • 1 teaspoon Vanilla
  • 1/2 Zest Lemon (finely zested)
  • 4 tablespoons Seedless raspberry jam
  • 150ml Double cream (whipped)


Step 1
Preheat oven to 180 C (160 fan assisted) and grease 2 sandwich tins and line the bottom with parchment paper. To cut a circle that fits, place the tin on the paper and draw an outline around the base of the tin. Cut out and place in the bottom of the prepared tin.
Step 2
Place the butter in a large bowl and add the caster sugar, and sift the flour and baking powder and lemon zest into the bowl. Add the eggs and mix until well mixed and smooth.
Step 3
Split between the two tins and smooth the mixture.
Step 4
Place in the oven and bake for 20-30 minutes until risen and golden. Leave to cool for about 5 minutes in the tins then turn out onto a cooling rack, peel off the baking parchment and leave to cool completely.
Step 5
When the cakes have completely cooled, place one of the cakes top down on a place. Spread the jam over the cake, and then add the whipped cream and top with the remaining cake.






  1. says

    I must confess, I’ve never made a Victoria sponge before – but I love the combination of jam with whipped cream layered between cake šŸ™‚ This sounds wonderful and I’m not surprised your hubby was sneaking back for seconds šŸ˜‰ Thanks so much for sharing!