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.
  • Grease the inside of 2 sandwich tins with butter and place a round piece of greaseproof paper on the bases of the sandwich tins.
  • Using an electric hand whisk beat the butter and the sugar together until pale in colour and light and fluffy.
  • Lightly beat the eggs in a bowl.
  • Add a tablespoon of the flour into the butter mixture along with a third of the beaten egg.
  • Continue to beat in and then add another tablespoon of flour along with a further third of the beaten egg.
  • Add the remaining beaten egg and again beat into the mixture until light and fluffy in texture.
  • 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 sandwich tins.
  • Place in the centre of the oven bake and bake for between 25-30 minutes until golden brown.
  • Remove from the oven, allow to cool slightly in their tins.
  • 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)
  • Place the second sponge on top, then finely dust with icing sugar. Fit for a Queen!
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