How to Make A Victoria Sponge Cake

Victoria sponge cake

by Sharon Maher

in Baking, Recipes

If your baking never works out as you planned, here is a simple Victoria sponge cake recipe that just seems to work.

  Jam is the traditional way to serve this cake, but I like to jazz it up by adding whipped cream and fresh strawberries on top of strawberry jam.   A dusting of fine icing sugar finishes it off, ready to be served.


225g unsalted butter
225g golden caster sugar
225g self-raising flour
4 eggs
1 tsp vanilla extract or zest of a lemon or orange for flavour

1 Punnet of fresh strawberries
150ml double cream
3-4 tbsp Strawberry Jam
Icing sugar for dusting the top


  1. Pre-heat the oven to 175 C/350 F/Gas 4
  2. Line a 23cm (9in) springform tin
  3. Beat the butter and sugar until a pale creamy colour.
  4. Add the vanilla or zest
  5. Add one egg at a time, to stop the mixture curdling add a spoonful of flour between each egg
  6. Fold in the rest of the flour gently
  7. Spoon the mixture into the prepared tin and bake for 45minutes in the pre-heated oven.
  8. The cake is cooked when a skewer inserted into the middle comes out clean.
  9. Leave to cool
  10. Cut the cake in half
  11. Spread the bottom of the cake with a thin layer of strawberry jam.
  12. Whip the cream until soft, and slightly thicker, I like to add a tablespoon of icing sugar before whipping the cream.
  13. Spread the whipped cream over the jam, top with fresh strawberries, sit the top of the cake on top of the strawberries and dust with a fine shower icing sugar.


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– who has written 97 posts on Norah Sleep Living.

Sharon loves to write about homes, interior design, food, fashion, style and things that inspire her in life. Find her on Facebook, Instagram, Twitter, and Pinterest.

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