Victoria sponge

Victoria sponge

Bake and Decorate
Laura Edwards

This all-in-one method takes no time at all to whip up, is completely fail-safe and gives a delicious buttery sponge.

For the cake


Quantity Ingredient
175g unsalted butter, softened, plus more for the tin
175g self-raising flour
1 teaspoon baking powder
3 eggs, lightly beaten
175g golden caster sugar
1 teaspoon vanilla extract

For the filling

Quantity Ingredient
150ml double cream
icing sugar, to dust
4 tablespoons raspberry jam
or 4 tablespoons strawberry jam

To decorate

Quantity Ingredient
Gala cake
or Pink iced heart
or Fresh petal confetti cake
or Butterfly cakes
or Garland cakes
or Rosebud fairy cakes
or Fondant fancies
or Fancy hats


  1. Preheat the oven to 180ºC.
  2. You can choose to cook this cake either in 1 x 20 cm sandwich tin or in 2 x 20 cm sandwich tins. Butter the tin or tins, then line the bases with baking parchment. If you use just 1 tin, line the sides with a 7 cm-high collar of baking parchment as well, to allow for the rise.
  3. For this batter, I use an electric mixer and beater attachment, but use a food processor, or a bowl and an electric whisk, if you want.
  4. Sift the flour and baking powder into the bowl, then add the butter (in knobs), the eggs, sugar and vanilla. Beat together until thoroughly blended, taking care not to over-mix so you will have a light sponge. Scrape the batter into the tin or tins and level the top.
  5. Bake for 20–25 minutes if you are using 2 tins, or 30–35 minutes for 1 tin, until the cake springs back to the touch or a skewer inserted into the centre comes out clean.
  6. Remove from the oven and leave for a couple of minutes, then run a knife around the rim to loosen the cake from the tin and turn out on to a wire rack. Peel off the paper and leave until completely cold.
  7. Lightly whip the cream until just thickened into soft peaks. If you have baked the cake in 1 tin, split in half horizontally with a serrated knife. Fill with jam and cream and sandwich together, so the cream forms the uppermost layer. If you have baked the cake in 2 tins, be sure to sandwich the flat bases together. Dust the top with icing sugar.
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