Granny's Victoria sponge

Granny's Victoria sponge

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(76 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, questions and tips

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11th Apr, 2017
My first ever cake! So easy and I made with my 5 year old reading the recipe and measuring out. The cakes were flatter and more buttery than the picture. So will try smaller tins and used bigger eggs. I used medium? Or as suggested measure the mixture? I'm such a novice so not sure on the science of that But it's yummy and tastes of home baking and made some lovely memories. Think I will be able to remember the ingredients from memory. Thank you for such a great resource.
22nd Sep, 2016
I've just used the shopping tool to order my ingredients. As stated I've brought 4 large eggs when the recipe is asking for 4 medium, and double cream was not mentioned on the shopping list, although it does in the recipe. Bit annoyed that I'll have to go back to complete the recipe list.
3rd Jul, 2016
3rd Jul, 2016
This was an amazing cake! I loved baking it - I added a couple of drops into each bowl of mix (I split my mixtures in half between bowls) to make a yellow and blue Victoria sponge. I hope it's okay!
Guy Brannon
23rd May, 2016
My wife baked this cake at the weekend for me, I took it to work and told my colleagues I had baked it, they all thought the cake was good, and I was a liar
21st May, 2016
I first made this cake last year and since then it's because my go-to victoria sponge recipe, which is really saying something as normally I'm always a diehard Marry Berry fan. But this one just stands taller, looks more impressive, is a little richer but just as light, and tastes marvellous!
10th Apr, 2016
Granny would not know what 200 grams of sugar means. Any chance of translating to lbs and ounces, or cups?
10th Apr, 2016
200g of sugar etc is just under 7 ounces. (But a quick Google search could have told you that.) This recipe works best when you use equal amounts of egg, butter, flour and sugar, so the best bet is to weigh out four eggs and then use the same measurement for the rest of the ingredients.
13th Mar, 2016
This was delicious and very easy. Like some others I'd either use a smaller tin or increase the recipe a little as it made two very flat cakes.
8th Jan, 2016
I found that greasing and flouring the tin did not work well first time so proceeded to use baking paper for the base. I also found the cake took between 17-18 to keep it moist. Very tasty cake


3rd May, 2016
I am looking for a Victoria Sponge for a two tier birthday cake with rolled icing decoration - will this one be dense/ solid enough not to collapse under the weight? Anybody tried this before? Thank you!
3rd Jul, 2016
Hello, funnily enough I just have! Through my experience I have found out it come fine x
3rd Jul, 2016
Try splitting your mix between bowls and adding drops of food clourong into each one... This makes a delicious colourful Victoria sponge - I didn't use cream or jam in the recipe.
17th Aug, 2014
I made three tiers instead of two, to achieve a more impressive look, as it would be quite a small cake otherwise, especially considering that it is only 20cm in diameter. I also found that I needed to extend the baking time to 24 minutes.