Granny's Victoria sponge

Granny's Victoria sponge

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
6th May, 2013
A really light, and fluffy sponge. So easy to make too! Will definitely make this again!
1st May, 2013
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
7th Apr, 2013
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?
10th Feb, 2013
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!
6th Jan, 2013
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 :)
19th Nov, 2012
A fabulous recipe. The whole family loved it. Used some homemade blackberry jam and double cream. What a great teatime treat :-)
26th Oct, 2012
Easy and delicious, light and fluffy - loved by the whole family
3rd Oct, 2012
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.
5th Aug, 2012
Very nice, easy cake to make. Thoroughly enjoyed and will make again.
10th Jul, 2012
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!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.