- Dish type
- Sponge cake
- Victoria sponge cake
This is such an easy cake! Fill with your favourite strawberry jam and a good few dollops of whipped double cream.
810 people made this
- 125g butter or margarine
- 125g caster sugar
- 2 medium eggs
- 1 teaspoon vanilla extract
- 125g self-raising flour
- 3 to 4 tablespoons strawberry jam
- 250ml double cream, whipped
- icing sugar, to dust
MethodPrep:20min ›Cook:20min ›Extra time:3hr cooling › Ready in:3hr40min
- Preheat the oven to 200 C / Gas 6. Grease 2 (15cm) round cake tins and line with baking parchment.
- In a large mixing bowl beat together the butter and sugar until fluffy. Beat in the eggs, one at a time until pale and creamy. Add the vanilla extract, beat well then sift in the flour and fold until well incorporated. Divide the mixture evenly between the two cake tins.
- Bake in the preheated oven for about 20 minutes or until golden brown and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely in their tins, about 3 hours.
- Once cooled, transfer the first layer to a serving plate then spread a thick layer of jam and whipped cream on top then place the second layer on top. To finish, dust with icing sugar; slice and serve.
Reviews & ratingsAverage global rating:(3)
Reviews in English (3)
I love this cake recipe!!-10 Jan 2016
can u use plain flour-03 Jan 2018
Yes I loved it. Very easy and very nice recipe. I made it this Christmas and I was very pleased I made something that really came out well and good for something who never follows instructions and things coming out well.-31 Dec 2017
Victoria Sponge Cupcakes Quick and Easy Recipe
Light as a feather vanilla flavoured sponge with a hidden strawberry jam centre. These delightful Victoria Sponge Cupcakes are topped with sweetened freshly whipped cream.
This is a quick and easy recipe that makes 10 identical cupcakes, perfect for afternoon tea!
Victoria Sponge is a reader's favourite recipe on my website. I can understand why there's something really lovely about mastering the perfect sponge - one that turns out perfectly every single time.
Now you've mastered the basics, how about turning a traditional Victoria Sandwich recipe into cupcakes? Embrace your inner Mary Berry and make mini cupcake versions from this classic English recipe.
Just as easy as butterfly cupcakes or fairy cakes, these bite-sized treats have a beautifully light and delicious vanilla sponge which works so well with its jam-filled middle.
Guest Post – A Classic Victoria Sponge Cake To Celebrate The New Year
New Year’s Eve is one of the most celebrated occasions in the calendar year. We all want to enjoy the ushering of the new year with energy and happiness as well as wish to have special and unforgettable memories. Sweets and cakes are favourites on most dinner tables. If you are a cake lover then nothing can be more delicious than a beautiful cake.
There are huge varieties of cake recipes that you can try at home. Nowadays, it is especially easy to bake cakes since the ingredients and recipes are easily available. Baking is all about proportion and precision and so the recipe plays the most important role in making a delicious cake. Selecting the right ingredients, using the right quantity of ingredients and knowing the correct duration of cooking all are the critical elements to turning out a cake successfully.
The Victoria Sponge is a classic and it is fairly simple even if you are a first time baker. It is a celebratory double layer sponge cake, filled with a layer of strawberry jam or freshly sliced strawberries and whipped cream. As you may have guessed, it named after Queen Victoria since she enjoyed a slice of this light sponge cake with her afternoon tea and snacks.
This easy and delicious recipe for the classic Victoria Sponge comes from Isabella of Bread and Honey Events. A marketing manager in event catering in London , Isabella is a food lover who likes nothing better than reading about various delicacies from around the world and testing recipes with her chefs.
If you want to speed up the process you can just add all the ingredients to the bowl at the same time and mix them up. The following will show you how to follow the creaming method.
Mix together the butter and the sugar in a bowl until it is well combined. It helps if the butter is at room temperature and is soft enough to make it easy to cream it in with the sugar.
Next, gradually add the egg, stirring it in each time. Add in the vanilla essence at this stage and also stir it in.
The final part of making the batter for the sponge part of the cake is sifting in the self raising flour and the baking powder. Gently mix it all together until you can see no more flour.
Divide the batter equally between the two lined (or greased) sandwich tins, flattening down the batter so that it is level. Place them both in a preheated oven (190C for fan, 170C for gas/Gas Mark 5) and leave them to cook for approximately 20 minutes.
They should be well risen and golden brown. If you are unsure if they are cooked all the way through insert a sharp knife or metal skewer through the middle and check that it comes out clean.
Leave both the sponges to completely cool down before removing them from their tins. Place them on a cooling rack and get ready to spread them with some strawberry jam and cream.
Spread the jam on the bottom of one of the sponges, using a knife to spread it out evenly.
I prefer to use buttercream on my Victoria Sponge but you can use whipped double cream if you prefer. Making buttercream is quick and easy, you&rsquoll just need to mix the butter and sugar together in a bowl until it is creamy and smooth.
Once both sponges are covered with jam and cream, place one on top of the other. Finally, dust it with some icing sugar for a lovely finish. You can also optionally decorate the top with some sliced up strawberries.
Slice and enjoy with a cup of tea!
I hope you enjoy this Victoria Sponge Cake recipe &ndash please let me know in the comments if you made it, I&rsquod love to hear from you!
Margaret Fulton’s Classic Sponge Cake Recipe from The Great Australian Cookbook
This classic sponge cake recipe is by Margaret Fulton, from The Great Australian Cookbook.
Margaret Fulton is one of Australia best loved cookery experts. Sometimes referred to as the ‘matriarch’ of Australian cooking, she was one of the pioneering writers and commentators on cooking in Australia and has even been credited with changing the way Australians eat. Her original The Margaret Fulton Cookbook, first published in 1968, sold over 1.5 million copies and taught generations of Australian families how to cook and entertain. She was nominated by the National Trust as an Australian Living National Treasure and, in 2009, she was named by a Sydney Morning Herald panel as one of five Australians who has most changed the nation. Her early recipes encouraged Australians to vary the staples of meat and three veg and be creative with food.
Here is her classic sponge cake recipe…
100 g caster sugar, plus 2 tbsp extra
1 punnet strawberries, hulled and sliced, to fill
Pre-heat the oven to 200°C. Grease and line the base of a 22 cm cake tin. Sift the flour and cornflour together, and set aside.
Using an electric mixer, whisk together egg yolks, the 100 g caster sugar and vanilla for 2–3 minutes, until thick and mousse-like. Set aside.
Whisk egg whites until starting to froth, then add cream of tartar and continue to whisk until stiff but not dry. Whisk in the 2 tablespoons of sugar gradually.
Fold a large scoop of whisked egg white into the beaten yolks, to slacken the mixture, then fold in the sifted flour and finally the remaining egg whites, until just combined.
Turn the mixture into the prepared tin, gently smoothing the top. Place in the oven, reducing the temperature to 170°C, and bake for 30 minutes. Check if the cake is cooked before taking it out of the oven by very gently pressing with an index finger to check if the centre of the cake is firm. If so, remove from the oven and check the centre with a very fine cake skewer – it should come out clean. Leave to cool in the tin for 5 minutes before removing to cool completely on a wire rack, to make sure the top is nicely set.
Once cooled, split the cake by cutting with a sharp serrated knife into two even rounds. Top the base with whipped cream and strawberries, then place the cake top on.
When ready to serve, dust with icing sugar.
Instead of splitting one sponge, this classic cake can be made by baking two sponges and sandwiching them with the cream and strawberries.
Easy Victoria Sponge Cake Recipe
- 3 large eggs
- 8 oz (240 g) caster (superfine) sugar
- 8 oz (240 g) self-raising flour + 2 teaspoons baking powder combined together
- 4 oz (120 g) softened unsalted butter
- 3 oz (90 g) margarine
- 1 jar strawberry jam
- 7 oz (210 ml) whipped cream
- icing sugar
Preheat the oven to 350 F (175 C).
Grease 2 8-inch (20 cm) baking sheets. Line the bottom with lightly greased parchment paper.
In a large mixing bowl, combine eggs, sugar, self-raising flour, baking powder, softened butter, and margarine. Mix, using an electric hand mixer, until completely combined.
Divide the cake batter between 2 greased baking sheets. Bake in preheated oven for 25 minutes or until golden brown.
Turn off the oven. Carefully invert baked cakes onto the wire rack. Cool completely.
Sandwich the sponge cakes with whipping cream and strawberry jam. Sprinkle with caster sugar. Serve warm.
Preheat the oven to 170 °C. Line 2 round cake tins with greaseproof paper and keep to one side.
Place the butter, castor sugar and 1 tsp (5 ml) vanilla essence into a bowl and cream together until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Sift the flour, baking powder and salt together and gently fold into the creamed egg mixture. Divide the mixture equally between the 2 cake tins and place in the oven. Bake for 15–20 minutes or until cooked and light golden brown. Remove from the oven and allow to cool on a wire rack.
Whip the cream and remaining ½ tsp (2.5 ml) vanilla essence to form stiff peaks. Smear the top of one cake with raspberry jam and the whipped vanilla cream, then top with the other cake.
Garnish the top of the cake with a pile of fresh raspberries and dust liberally with icing sugar.
Mary Berry's traditional Victoria sponge cake recipe
The Queen of baking, Mary Berry, shares her classic recipe for Victoria sponge sandwich cake filled with jam Credit: Jean Cazales
Follow the author of this article
Follow the topics within this article
A great British classic, the Victoria Sponge was named after Queen Victoria who was widely thought to have enjoyed a slice at afternoon tea.
Sandwiched together with raspberry jam and dusted on the top with caster sugar, the cake possibly started out in the nursery, according to English Heritage. In the early Victorian period, afternoon tea consisted of seed cake and fruit cake but for safety reasons the Victoria Sponge was prepared to stop youngsters choking on pieces of fruit or seeds.
The sponge part evolved from the classic pound cake – equal quantities of butter, sugar, eggs and flour. However, it was the Victorian creation of baking powder, which enabled the sponge to rise higher.
This traditional, all-in-one method makes it very simple to prepare. Vary the jam as you wish.
Prep time: 10 minutes | Cooking time: 25 minutes
How to cook Mary Berry's Victoria Sponge Cake
- Oven Temperature 350 degrees on Convection Bake
- Preheat the oven to 350 degrees. Grease and line three 8 inch cake tins. Spray cake pans with Baker's Joy or rub a little butter around the inside of the tins until the sides and base are lightly coated, then line the bottom with a circle of baking paper/parchment paper.
- Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter. Mix together until well combined with an electric hand mixer (you can also use a wooden spoon), but be careful not to over mix. Put a damp cloth under your bowl when you’re mixing to stop it moving around. The finished mixture should fall off a spoon easily.
- Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
- Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Set aside to cool in their tins for 5 minutes. Run a palette or rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack.
- To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too. Top with the second cake, top-side up. Sprinkle over the caster sugar.
Happy Baking and Homemaking!
Thanks for sharing this, Jemma, and also for the fun facts on one of my favorites, Mary Berry. I might have to give this cake a try!
I found this interesting, first time hearing of Mary Berry and what a great overview. You got my attention and I may have to look up more. I use to really enjoy baking was something I did with the kids every holiday season. Now I guess I've taken that enjoyment and placed it towards other things because I seem to find my dreams take me outdoors. Enjoyed this - thank you!
I must tell my daughter-in-law about this post! She introduced me to Mary Berry at Christmas. I love Victoria Sponge Cake! Blog friend Poppy makes a lovely one too. I imagine it to be like an angel food cake in that it is supposedly a simple cake but very few can turn out an excellent one. Oh, for spring strawberries to put on them.
This sounds absolutely delicious, Jemma - pinning to try in the future.
This sounds so delicious! I adore Mary Berry too. I did some reading up on her but didn’t come across the part of her having polio. She certainly has earned a lot of respect!
Good morning dearest Jemma! I am so glad I took a good look at my spam folder in my emails because for the first time, your post ended up in that spot! I always get it straight to my inbox but this time, I don't know what happened! It's so interesting to learn more about the wonderful Mary Berry. We adore her and we have watched all the reruns over and over again with her, Sue and Mel. I had thought she may have had a bad case of arthritis in that hand but how impressive of a career and life, to battle such a disease and become so successful with the talent of those hands. God bless your year sweet friend and keep GOING!
OK. I think I am the only person who has never heard of Mary Berry! But now, I'm checking her cookbooks out! Thanks for sharing her recipe and a bit of her background.
I saw your IG post about the Mary Berry Sponge Cake, and it looked soo delicious! It would be so delicious in the spring with fresh strawberries from the garden! I enjoyed your history on Mary Berry as well. It's always fun to find new and fun things to try in January while we await spring time :) Blessings to you sweet friend!
This berry sponge cake looks amazing, Jemma. And your pictures make it look even more delicious. I love raspberries, and they are so expensive at the stores. I remember picking raspberries and blackberries on the bushes growing up. I noticed the pretty carnations to go along with your fabulous cake. You mentioned The Pioneer Woman as well, and I just love to watch her episodes and all the goodies she makes. I'm not familiar with Mary Berry though. Will have to keep my eye out. Thanks for the recipe, Jemma. It looks scrumptious.
ps. I'm sorry to hear your husband is having health issues. Colorado is beautiful, but I know how cold it gets. When my best friend lived there, she always had to journey to Palm Springs cause the Winters were so cold and she longed for warm weather.
Preheat your oven to 180°C/Gas 4. Line the base of two 20cm cake tins with parchment paper and lightly butter the sides.
Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well.
Add the flour and baking powder and fold into the mixture until fully incorporated. Divide the mixture between the prepared cake tins.
Bake in the centre of the oven for 20 to 25 minutes. The sponge is ready when the top is golden and has slightly shrunk from the sides of the tin. Leave to cool in the tins for a few minutes before moving to a wire rack to cool.
Choose the best looking sponge as your top layer, then lay the other one – top side down – on your serving plate. Spread the jam over the bottom layer, and then whip the cream to soft peaks and spread over the jam. Place the other layer on top and dust with icing or caster sugar.