Granny's Victoria sponge

Granny's Victoria sponge

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(74 ratings)

Prep: 20 mins Cook: 20 mins


Cuts into 8-10 slices
The classic Victoria sandwich is always a teatime winner, every bite brings a taste of nostalgia

Nutrition and extra info

  • Sponges can be frozen before filling

Nutrition: per serving

  • kcal599
  • fat40g
  • saturates23g
  • carbs56g
  • sugars38g
  • fibre1g
  • protein6g
  • salt0.35g
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  • 200g unsalted butter, softened, plus extra for greasing
  • 200g caster sugar
  • 1 tsp vanilla extract
  • 4 medium eggs
  • 200g self-raising flour, plus extra for dusting
  • about 6 tbsp raspberry jam



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 250ml double cream, whipped
  • icing sugar, for dusting


  1. Heat oven to 190C/170C fan/gas 5. Grease and flour 2 x 20cm sandwich tins. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well.

  2. Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle. When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.

  3. Spread the jam onto one cake and top with the cream. Sandwich the cakes together and dust with icing sugar.

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Comments (103)

CuriousCook's picture

This type of cake, everyone is always worried that the consistency will be wrong or the sponge will be too heavy or it won''t rise etc etc etc, but I can assure the bakers of this recipe that if you do exactly what this says and use the right amount of everything, then your bake should turn out well. For an extra twist, try Lemon-curd in the middle instead of jam, it tastes really good.

CuriousCook's picture

Yes, as rachelmoss says lemoncurd in this is brilliant, so delicious!

lulublue14's picture

This turned out amazing. I was afraid of the consistency when I had to put the mixture in the tin with a spoon, as I never baked a sponge before, but it is apparently normal! And it turned out sooooo good. Very pleased!

rachelmoss's picture

Lovely light sponge, very easy to make, will make this again. I added Lemon rind and poppy seeds to the sponge and used lemon curd and cream as the filling.

kandi1's picture

I used salted butter and 3 large eggs but the still turned out great

Cupcakelicious's picture

I added lemon and orange and lemon zest when putting the eggs. Kept its light and fluffiness but gave it a nice zing

Ravenisdead's picture

Added chopped strawberry's to the sponge mixture which made the cake taste even nicer!

ladyvxx's picture

Wow loved making this cake so so easy & looked & tasted amazing. :-D

lozcat74's picture

I made this cake this morning and finished the cream and jam filling just after lunch. It is now 8pm and my family have already eaten half of what turned out to be a gigantic cake. They love it. My 5 year old helped to make it as it is such an easy recipe and it is absolutely delicious. I hid it in the fridge (real cream in it) and the vultures still found it. Will probably be making this every week.

suzidon84's picture

A really light, and fluffy sponge. So easy to make too! Will definitely make this again!

dotkew's picture

This is the first thing I made in my new kitchen. I haven't baked for years but this turned out so well, I have the baking bug back. Thank you James (and your Granny) x

sihylands's picture

When I took this out of the oven, the cake smelt very eggy. Like scrambled eggs almost. Is this normal? It was a bit off putting so I threw my first cake out thinking the eggs may have gone off, but the same thing has happened second time round. Does the smell fade when it cools?

sheena1085's picture

Duck eggs made it super light and I used fat free Greek yoghurt with a touch of icing sugar and vanilla essence to make it a tad healthier! Nom nom nom!

kellyhall's picture

Thank you so much for this straightforward recipe. I haven't made many cakes before and found this hassle-free vic. sponge satisfying to make and even more satisfying when my friends loved it :)

bluevelvet1972uk's picture

A fabulous recipe. The whole family loved it. Used some homemade blackberry jam and double cream. What a great teatime treat :-)

kazdunn's picture

Easy and delicious, light and fluffy - loved by the whole family

debrat's picture

Yum! I used sponge flour and baking powder. I don't have 2 cake tins so used one for about 40/45 mins and once cooled cut in half. I'll definitely make this again.

superchefpp3's picture

Very nice, easy cake to make. Thoroughly enjoyed and will make again.

becstick's picture

5 stars all the way, easy to make, light & fluffy with a really delicate taste (and I'd never have thought I'd say that about my cakes). It's a success every time!

vickyhitchco's picture

I made this receipe last week, and I must say this is the best receipe I have used for making a Victoria Sandwich cake. It turned out too be very light and moist & it went down a treat.
Its also great for making cup cakes (it makes around 13).
Will defo be using this receipe from now on :-)


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