Easy classic Victoria sponge cake

    45 min

    A classic sponge cake with fresh strawberries for all occasions. It is light fluffy and just like my mum used to make. Make sure to sift the flour. My mum says, it helps it raising.


    London, England, UK
    26 people made this

    Makes: 1 (20cm) sponge cake

    • a little butter for greasing
    • a little flour for dusting
    • 225g unsalted softened butter
    • 225g caster sugar
    • 5 to 6 eggs
    • 225g self raising flour, sifted
    • zest of one lemon
    • 150g strawberry jam
    • 250g fresh strawberries, tops cut off and sliced
    • 285ml double cream
    • 3 tablespoons caster sugar
    • juice from 1 lemon
    • icing sugar

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat the oven to 180 C / Gas 4. Grease bottom and sides of two 20cm (8 in) round cake tins and line with parchment. Then lightly dust with flour.
    2. Beat the butter and 225g sugar together with a wooden spoon, until it looks like the texture of clouds. Add the eggs one a a time beating the eggs in before adding the next one, it should end up looking like a milkshake. Fold in the flour and lemon zest.
    3. Divide the mixture into the two cake tins - shake the tins to level the mixture.
    4. Place in the oven and bake for 25 minutes. Put a cocktail stick in the middle and pull it out. If it comes out clean, the sponge is cooked. Take out and allow to cool for about 5 minutes, then take it out of the tins and place on a rack to cool.
    5. Warm the jam in a pan, stir in the strawberries.
    6. Whip the cream, 3 tablespoons sugar and lemon juice.
    7. Pick the uglier sponge, which is to go on the bottom. Smear the jam and strawberries over the base. Add the cream over the top of the jam and place the second sponge on top and dust it with icing sugar.


    'Appy daze - you can use other fruit and jam, such as raspberries.

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    Reviews in English (1)


    i always use to much cream but its no fun without the mess - and tastes devine  -  21 Jan 2013