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Victoria Sponge
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Victoria Sponge

A star rating of 5 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Total time
    • 20 mins prep, 20 mins cook. plus cooling time (around 60 mins)
  • Easy
  • Serves 8
Two light & airy halves of sponge, sandwiching a layer of generously spread, chunky strawberry jam & home-made double cream. Finished off with lashings of the sweetest sugar. Just pure delight.


  • Sponge -
  • 175g butter/margerine
  • 175g caster sugar
  • 3 eggs, beaten
  • 175g self-raising flour
  • Filling -
  • 3 tbsp strawberry jam (hartley's with real fruit pieces is gorgeous!)
  • 500ml double cream


  • STEP 1
    Set the oven to 180C. Butter 2 sandwich tins with a 20cm diameter
  • STEP 2
    Cream the butter and sugar together until light and fluffy, and then slowly add the beaten egg.
  • STEP 3
    Fold in the sifted flour and spoon the mixture into the prepared cake tins
  • STEP 4
    Bake for 20 minutes. Leave to cool and then remove from the tins
  • STEP 5
    Whip the cream until thick and use it to fill the sponge with the jam
  • STEP 6
    Dust liberally with icing sugar to serve

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A star rating of 5 out of 5.3 ratings

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