Victoria Sponge

Traditionally, the cake was filled with raspberry jam and vanilla cream but nowadays, we tend to opt for fresh whipped cream and just a dusting of icing sugar on the top.

ServesPrep / Cooking TimeDifficulty
6 45 mins 2


175g of stork margarine at room temperature
175g vanilla caster sugar
3 free range eggs at room temperature
175g self raising flour double sifted high over a large bowl
4 tbsp of homemade jam
Icing sugar for the top


  • Preheat the oven to 180°C
  • Using an electric hand whisk beat (cream) the butter and the sugar together until pale in colour and light and fluffy
  • Lightly beat the eggs in a bowl
  • Lightly beat a dessert spoon of flour and add a third of the egg mixture beating in in with the electric whisk
  • Add another 1/3rd of the egg and again beat into the mixture and finely add the remainder of the egg mixture and beat in.
  • Sift the flour again into the creamed mixture and using a figure of 8 motion, lightly fold in the flour to incorporate it with the mixture, being careful not to knock out any air
  • Divide the mixture between 2 x 9 inch cake tins and carefully place in the centre of the oven. Bake for between 25-30 minutes until golden brown
  • Remove from the oven, allow to cool slightly in their moulds then run a pallette knife around the edges and carefully remove, placing the sponges onto a cooling rack to cool completely
  • Spread good homemade jam on top of one sponge, spoon on the whipped cream (or butter icing if you prefer) and place the second sponge on top, then finely dust with icing sugar. Fit for a Queen!
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