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Victoria Sponge

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Published: 22 Apr 2013      

This is the traditional recipe. A cake that was popularised in the reign of QueenVictoriaand is still a classic today.


For the sponge:

  • 220 g butter
  • 220 g caster sugar, plus extra for dusting
  • 4 eggs
  • 220 g self-raising flour1 dash milk

For the filling:

  • 250 ml double cream
  • 2 tbsp icing sugar, sifted
  • 3-4 heaped tbsp raspberry jam, or other jam


For the sponge:

  • preheat the oven to 180C/160C fan/gas 4. Grease two 20cm sandwich tins with butter and place a baking tray in the oven to heat (or two baking trays if both tins will not fit on just one tray). 
  • Using an electric whisk, cream the butter and sugar together in a mixing bowl until pale and fluffy (alternatively cream by hand using a wooden spoon). Add one egg at a time to the mixture and beat to incorporate. 
  • Fold in the flour and enough milk to give the mixture a ‘dropping’ consistency. Pour the mixture into the two cake tins and smooth the top with a palette knife. 
  • Bake the cakes on the hot baking tray(s) for 20 minutes or so, or until golden brown and risen. To check if the cakes are cooked through, insert a skewer in the middle: if it comes out clean, they are done. Leave to cool slightly in the tins then transfer the cakes to a wire rack to cool completely. 

For the filling:

  • Whisk the cream in a bowl until soft peaks form when the whisk is lifted. Stir the icing sugar into the cream.
  • Once the cakes are cool, spread the top of one of the cakes with jam, then spread a layer of sweetened cream on top and cover with the other cake. Dust the top with caster sugar and serve.