Granny's Victoria sponge

Granny's Victoria sponge

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(83 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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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
20th Jul, 2015
Love this recipe, dead easy in a mixer.
25th Jun, 2015
i tried the above recipe and is delicious. I used stork butter and it came very fluffy. Thank you
Michelle G
9th Jun, 2015
My first attempt at a Victoria Sponge cake and it came out really well. I used an 8 inch tin and the cake was about 3 inches tall which was perfect. I made each cake seperately as i only had one tin. I heeded the advise on have equal amounts of flour, butter, eggs and sugar so weighed the eggs first (got 107g) and then used the same weight for the other ingredients. The consistency surprised me as it was pretty thick but as it baked it smoothed out. For the 2nd cake i shifted the flour into the mix and i think i got a slightly better rise (gently folding it in with a wooden spoon). I also read that spreading the mix with a bit of a dip in the center should give a flatter cake but didnt get it flatter 2nd time around. The jam and cream make up for it when the cakes are stacked.
22nd Apr, 2015
Lovely! Turned out well :)
nigelwalsh's picture
25th Aug, 2014
so simple to do with kids. brilliant. I would probably use smaller tins as the sponges end up quite thin at 20cm for each one.
5th Apr, 2014
Thank you very much for the recipe. It works on first trial.
26th Jan, 2014
Easy, tasty, quick. Just perfect! :)
16th Jan, 2014
Made this last week as I really fancied something sweet and was so quick and easy to make. My husband hates anything sweet and never eats cakes. He absolutely loved it. Has asked me every day since to make it again. Will make it again tomorrow, but plan to add lemon essence and lemon curd to it as he loves lemons. Am planning to make an extra one to freeze as going into hospital next week to have a baby, so will make a great stand by for visitors. Also plan to try making one with chocolate and freezing it. Had a look at buttercream recipe and that says you can store in an airtight container for up to 2 weeks. So will put some in the fridge ready for the visitors.


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