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Classic Victoria Sponge

Enjoy a slice of this beautiful cake with a lovely cup of tea

30 mins

30 mins

60 mins

Servings 10


For the Cake

  • 1tsp Vanilla Extract
  • 4 Large Eggs

The weight of the 4 Large Eggs (in shells) of

  • Butter, softened
  • Caster Sugar
  • Self-Raising Flour

For the Filling

  • 100g Butter, softened
  • 1tbsp Semi Skimmed Milk
  • 225g Icing Sugar
  • 3 drops Vanilla Extract
  • 6-8tbsp Strawberry or Raspberry Jam
  1. Preheat oven to 180C/Fan 160C/Gas Mark 4. Grease two 20cm (8”) round sandwich tins with butter and line the bases with non-stick baking paper
  2. Mix the butter and sugar together until smooth, using an electric whisk or wooden spoon
  3. Once smooth, add the eggs and mix well
  4. Once the eggs are mixed well, add the flour and mix again until smooth
  5. Mix in the vanilla extract
  6. Divide the cake mixture between the two tins, gently tap them on the worktop to level them out and bake in the hot oven for about 25-30 minutes, or until well risen and the tops of the sponges spring back when lightly touched.
  7. Leave to cool in the tins for 5 minutes. Then turn out onto a wire rack, remove the paper, and leave to finish cooling.
  8. To make the buttercream filling, measure the butter, milk, icing sugar and vanilla extract into a bowl and mix until fully combined and smooth.
  9. When the cakes are completely cold, spread the buttercream filling on one cake and the jam on the other. Sandwich the two cakes together and place on a serving plate.
  10. Sprinkle icing sugar on the top before enjoying with loved ones and a nice cup of tea.

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