How to make a Victoria sponge – recipe

With the UK still on lockdown, much of us have taken to picking up new – or rediscovering old – hobbies. One such hobby is baking, with sweet or savoury treats easily made from home. Bread, cakes, cookies and more can be made from the comfort of your own kitchen.

Victoria sponge cake is also known as a Victoria sandwich and is one of the most popular cakes in the UK.

The Victoria sponge is thought to have been one of Queen Victoria’s favourite cakes, and it is two light and airy sponges with jam and buttercream – or whipped cream – sandwiched in-between.

Traditionally the Victoria sponge it is two light cakes, filled with raspberry jam and vanilla buttercream, finished with a dusting of icing sugar.

There are variations, which can include whipped cream instead of buttercream, adding fresh strawberries or to make the Victoria sponge into cupcakes.

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How to make a Victoria sponge cake

Recipe courtesy of BBC Good Food.


For the cake

  • 200g caster sugar
  • 200g softened butter
  • 4 eggs, beaten
  • 200g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp milk

For the filling

  • 100g butter, softened
  • 140g icing sugar, sifted
  • drop vanilla extract (optional)
  • half a 340g jar good-quality strawberry jam
  • icing sugar, to decorate

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1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.

2. In a large bowl, beat 200g caster sugar, 200g softened butter, four beaten eggs, 200g self-raising flour, one teaspoon of baking powder and two tablespoons of milk together until you have a smooth, soft batter.

3. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.

4. Bake for about 20 mins until golden and the cake springs back when pressed.

5. Turn onto a cooling rack and leave to cool completely.

6. To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).

7. Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.

8. Dust with a little icing sugar before serving. Keep in an airtight container and eat within two days.

There are variations to this, you can substitute the buttercream with whipped cream, add fresh strawberries to the filling or top of the cake.

You can also create a chocolate sponge cake by adding cocoa powder to the cake mix.

This recipe will also work to make sponge cupcakes, and if you take a scoop of baked cake out of the top of each there will be space to add the jam before topping with buttercream.

If you keep the cut out pieces of cake and cut each in half, you can also turn the cupcakes into fairy cakes.

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