Victoria sponge on a cake stand with slice taken out

Granny's Victoria sponge

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(177 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


  • 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 two 20cm sandwich tins.

  2. Place 200g softened unsalted butter, 200g caster sugar and 1 tsp vanilla extract into a bowl and beat well to a creamy consistency.

  3. Slowly beat in 4 medium eggs, one by one, then fold in 200g self-raising flour and mix well. 

  4. 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.

  5. 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.

  6. Spread about 6 tbsp raspberry jam onto one cake and top with 250ml whipped double cream. Sandwich the cakes together and dust with icing sugar.

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Comments, questions and tips

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Kasia Krak's picture
Kasia Krak
26th Jul, 2020
Cake turned out divine! Soft and fluffy and delicious. Will definitely be making it again!
Angela Mascolo's picture
Angela Mascolo
26th Jul, 2020
Should've read the reviews before making. The cake is still tasty but like others have said the cakes didn't rise very well and the sponge was really dense.
Lauren Jones's picture
Lauren Jones
25th Jun, 2020
Unfortunately it turned out super dense and heavy, as others mentioned here it didn't rise enough. I think this could have done with a tsp or 2 of baking powder and maybe a little milk. Victoria sponge should be light and fluffy but it's a shame this just wasn't.
Victoria Parkin's picture
Victoria Parkin
11th Jun, 2020
Mine didn't rise and was a disaster!!! I've made cakes before successfully but that was years ago. I don't know if the flour was too old or I didn't leave it in the oven long enough (it was still singing when I took it out).
Lyn Lyons's picture
Lyn Lyons
23rd May, 2020
A mixed bag for me, I want to give it 5 stars as so many people have, as the taste is absolutely delicious! But my batter was super thick, so added some milk as recommended by others, but my sponge didn't rise as much as it should. Bit disappointed. Will try again with smaller cake tins and really try to not over mix. Any tips most welcome x
Alex Thorne's picture
Alex Thorne
18th May, 2020
Lovely light sponge, very springy after baking. Can’t wait to try it. Kids loved licking the bowl clean too
skerries's picture
23rd Apr, 2020
A lovely sponge recipe It wporked really well
Mrs doolittle
14th Mar, 2020
If my eggs are double yolk how many should I use please.... lol... total novice
Bells the cat's picture
Bells the cat
17th Jan, 2020
Oh I love it but I would recommend using extra thick double cream and some strawberries along with the raspberries.
28th Jun, 2019
Nice recipe, I alter slightly by weighing four shelled eggs then use the same weight for the other ingredients. I also think that 20 minutes cooking time is too short, 30 at least in my Miele oven


6th May, 2020
Can I use single cream for this recipes filling
lulu_grimes's picture
11th May, 2020
Hi, I'm afraid that you can't whip single cream as it doesn't contain enough fat. You could use whipping cream if you have any.
25th Sep, 2019
How far in advance can I make the sponge? Making a cake for a McMillan coffee morning on Friday is today too early to make the sponge?
goodfoodteam's picture
26th Sep, 2019
Thanks for your question. Victoria sponge is best made on the day but you could make the day before, wrap well and then fill with cream and jam on the day.
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.
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