Victoria sponge recipe

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.