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Victoria Sponge Cake

Victoria Sponge Cake

    12 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 12

Victoria sponge cake, also known as Victoria sandwich cake, consists of two light sponge cakes, sandwiching a layer of vanilla buttercream and jam or fresh berries. It’s a classic addition to afternoon tea but also looks impressive for birthdays and other celebrations. For a chocolate twist, follow our tips to create a cocoa-flavoured sponge. Try this quintessentially British bake today.
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  • 225g butter, softened
  • 110g caster sugar
  • 4 large free range eggs
  • 1 tsp vanilla bean paste
  • 225g self raising flour
  • 2 tsp baking powder
  • 3 tbsp skimmed milk
  • 284ml half fat double cream alternative
  • 200g fresh raspberries
  • 1 dusting Tate & Lyle Icing Sugar

Recipe tips / Prepare ahead

You will need 2 x 20cm sandwich tins for this recipe.


Step 1

Preheat the oven to 180C/160C Fan/Gas 4. Grease and base line two 20cm sandwich tins. Beat the butter and Light at Heart - White with an electric mixer until pale and fluffy. Beat the eggs together with vanilla bean paste.

Step 2

Gradually add the egg mixture, beating well each time. (Add a little flour to the mix if it looks as if it might curdle).

Step 3

Sift together the flour and baking powder over the mixture and fold in using a large metal spoon with enough milk to make a soft dropping consistency. Divide between the tins and level with a palette knife. Bake in the oven for 20 to 25 minutes or until well risen, firm to touch and shrinking away from the sides of the tin. Leave to cool in the tin for 5 minutes, then turn out and leave to cool on a wire rack (discard the lining paper).

Step 4

Place one cake on a plate and spread with whipped cream. Arrange the raspberries on top of the cream and place the second cake on top. Dust liberally with icing sugar.

Step 5

Cook's tip: If you prefer a chocolate sponge, use 115g caster sugar, 200g self raising flour and 25g cocoa powder, sifted and then simply follow the method above. You may find you need to use slightly more milk. Don't worry if a few cracks appear on the surface of the cake - this is normal for a chocolate cake.

Step 6

Get the kids involved: They will love spreading on the filling and arranging the raspberries as well as dusting the cake with icing sugar and cocoa.

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