Granny's Victoria sponge

Granny's Victoria sponge

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(84 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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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!
27th Jun, 2012
I made this receipe last week, and I must say this is the best receipe I have used for making a Victoria Sandwich cake. It turned out too be very light and moist & it went down a treat. Its also great for making cup cakes (it makes around 13). Will defo be using this receipe from now on :-)
16th Jun, 2012
Highly recommended absolutely classic Victoria Sponge. best recipe I've found-will be my only one from now on-delicious and light1
12th Jun, 2012
A brilliant recipe which turns out well every time and never lasts longer than a day in our house!
squeaksquara's picture
11th Jun, 2012
Made this cake without prior planning at a friends house for his birthday and was delighted by the outcome! Having never made a cake before this was a brilliant recipe to follow and huge success. Beautifully light and soft!
8th Jun, 2012
easy to make and lovely.
6th Jun, 2012
The traditional recipe for making a Victoria Sandwich - because the weight of eggs vary - is too weigh the eggs, however many you use, and use the equivalent weight of butter, sugar and flour. Works every time! Great recipe, recommended. PS When you "beat in" beat well to get plenty of air in and when you fold be gentle and you will get a light fluffy cake to be proud of.
24th May, 2012
I made this yesterday. I thought I'd really messed up by getting distracted and adding all the eggs at once but I carried on regardless and it turned out beautiful. Thank you so much. I love the BBC Good Food recipes - they make it look like I can actually cook :-))


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