Classic Victoria sponge

Classic Victoria sponge


151 people made this

About this recipe: A soft vanilla sponge cake filled with strawberry or raspberry jam and buttercream. Perfect at any time of day!

Lilith Hampshire, England, UK

Serves: 10 

  • 225g margarine
  • 225g golden caster sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, beaten
  • 225g self-raising flour
  • 75g butter
  • 150g icing sugar
  • 5 heaped tablespoons strawberry or raspberry jam

Prep:35min  ›  Cook:25min  ›  Ready in:1hr 

  1. Preheat the oven to 180 C / Gas 4. Grease and line two 18cm sandwich tins.
  2. Cream the margarine, caster sugar and vanilla together in a large bowl with an electric whisk.
  3. Gradually whisk in the beaten eggs.
  4. Sift in the flour and fold it into the mixture until it looks smooth and creamy. Split the mixture evenly between the 2 sandwich tins.
  5. Bake for 25 minutes or until springy and golden brown. Remove from the tins and leave to cool on a wire rack.
  6. To prepare the buttercream, simply whisk the butter and gradually add the icing sugar, whisking after each addition. Add a few drops of vanilla extract if desired.
  7. Once the sponges are cool, spread the buttercream onto one of the sponges and top with the jam. Place the second sponge on top of the first sponge, round side up, and dust with a little icing sugar. Serve.

Recently viewed

Reviews (7)


always a winner! I do use butter instead of margarine though as it does improve the flavour as well as upping the calories! - 10 May 2013


Had a load of teenagers in the house all afternoon due to rubbish weather............flung this cake together and it vanished in seconds !. A success I would say ( I didn't get to taste it !) LOL. Thanks for recipe. - 08 Feb 2014


it wasn't great - 22 Dec 2014

Write a review

Click on stars to rate