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)

r000barb's picture

I made this the other day- after 20 minutes the cakes were risen and golden brown but still raw inside- I had to leave them for 40 minutes before they were actually cooked by which time the cake was pretty solid.....tins were slightly smaller than 20cm but would it really make that much difference?

louize_anyon's picture

Really good recipe. Light and fluffy and so simple. Would totally recommend and do again.

nikkihuggins's picture

This victoria sponge was soooo worth the calories!! Easy to do and the results were just as good as the picture. 10/10 will def. be making this one of my regulars.

jollypops's picture

Very easy and tasty but I would've preferred a slightly lighter sponge

Linnyma's picture

Made this cake for my husband's birthday as he wanted a cake like his mother used to make. A tall order as i 'd never met her! It did however pass his test and tasted delicious. I used strawberry jam with very thinly sliced fresh strawberries with fresh cream. The texture was light and airy.

emmareid's picture

Love this cake.... beautiful every time

helsers's picture

Brilliant! Easy and delicious :)

louturner's picture

This turns out great every time. It is lovely and light. I have to make 2 at a time to keep the family happy as it goes so quickly. I use buttercream instead of double cream.

pattiflat's picture

mine didnt turn out as light as i thought it would, i put 4 eggs in but maybe i didnt mix enough, could someone please advise

marionj's picture

My husband used this recipe as he felt like making a cake, he has never made a cake in his life. It was beautiful, better than mine, in fact it was so good it I persuaded him to enter it in our local Fruit, Flower & Vegetable show, only the second time he had made a cake. He was the only man entering and won first prize, the judge commented that it was a perfect sponge, he also won the Best Newcomer Cup. He is now hell to live with. The only change he made was that he used three eggs and not four. Hope you pass this on to James Martin as hubby follows his programme regularly and loves his attitude towards cooking.

flyinglotus's picture

After commenting (bragging) that anyone can cook, i have finally got around to teaching myself to cook: the instructions were simple to follow, and on first attempt produced a very tasty light sponge.

isabellep's picture

Delicious, I use this recipe to make cupcakes, they are so tasty!

jamester74's picture

This Victoria sponge is the very first one I've ever made - it was so easy to make and is light and fluffy. I used cream and raspberry jam - my partner loved it. I'll certainly be making it again.

marianna00's picture

make this all the time and every time it its eaten within 5 mins! brilliant although i do use 3 eggs and i put icing sugar and vanilla in the double cream to make it a bit sweeter!

disslovecooking's picture

i made this cake for a family birthday it turned out fabulous rose quite well. i put fresh stawberries on it aswell as jam and i put cream and strawberries on top great recipe everybody loved it
will defo make again

redqueen13's picture

I made this cake, was very nice but i thought it was a bit too sweet with the buttercream so in future i will use cream

hollym85's picture

This cake is absolutely WONDERFUL!! I usually don't like what i make, i am very critical of myself, but this is amazing! A firm baking favourite!

veggiefoodie's picture

I made this last night and all I can say is WOW! It's really easy to make and bakes in no time. We ate it still warm from the oven. YUM! Thanks a mil for this tea time (or any time) treat.

nicholas3c's picture

Absolute yummy, used butter cream instead of the fresh cream, will definitely be making again!

maureenhenry59's picture

wow just took out of oven looks fab.


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