Granny's Victoria sponge

Granny's Victoria sponge

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(81 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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5th Dec, 2013
Just made this and it's on the drying rack, its come out really dark and hardly risen at all? I've made quite a few cakes before not sure why this hasn't gone right. I used vegan butter but I've used this with many cakes and its never stopped it rising
chickens82's picture
1st Nov, 2013
Perfect recipe, thoroughly enjoyed at work for a birthday, easy peasy
28th Oct, 2013
Absolutely delicious cake and so easy to make! I'm already having requests to make this again :-) 100% recommended recipe
28th Oct, 2013
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.
26th Oct, 2013
Yes, as rachelmoss says lemoncurd in this is brilliant, so delicious!
lulublue14's picture
4th Oct, 2013
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!
7th Sep, 2013
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.
10th Aug, 2013
I used salted butter and 3 large eggs but the still turned out great
Cupcakelicious's picture
26th Jul, 2013
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
6th Jun, 2013
Added chopped strawberry's to the sponge mixture which made the cake taste even nicer!


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