Best Victoria sponge

    40 min

    The most prefect light and airy Victoria sponge filled with whipped vanilla cream and strawberry jam. It took me months to develop the best Victoria sponge cake recipe but it was definately worth it and resulted in perfection.


    Greater Manchester, England, UK
    19 people made this

    Makes: 1 cake

    • For the sponge
    • 150g butter
    • 150g caster or granulated sugar
    • 1/2 teaspoon vanilla extract
    • 3 medium eggs
    • 150g self raising flour
    • 1/2 teaspoon baking powder
    • For the filling
    • 200ml double or whipping cream cream
    • 1/2 teaspoon vanilla extract
    • 200g strawberry jam
    • icing sugar (optional)

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat the oven to 180 C / Gas 4. Line two 20cm sandwich tins with tin foil or parchment/greaseproof paper.
    2. Beat together the butter with the sugar and vanilla extract with an electric mixer until the mixture has gone lighter in colour and increased in volume, about 5 minutes. The sugar should begin to dissolve into the butter.
    3. Scrape down the bowl with a spatula or wooden spoon and crack in the eggs while beating - one at a time - until combined. Scrape down once more and beat for a final 10 seconds.
    4. Set the electric mixer to the side and switch to a wooden spoon or spatula. Sieve in the self raising flour and baking powder and fold them into the mixture gently.
    5. Divide the mixture into the 2 prepared sandwich tins and spread them out evenly with the back of a spoon. Bake for 15 to 20 minutes.
    6. While the cakes are cooling, whip the cream with vanilla extract until stiff peaks form. Do not over whip.
    7. Turn the first cooled cake up side down on a plate or a cake board so that the top is facing upwards. Spread the jam evenly all over and top with the whipped vanilla cream. Then take the remaining cake and place it on top face down.
    8. Sieve a teaspoon of icing sugar on top (if wanted) for decoration and enjoy with a brew!


    Do not keep this cake in the fridge - store this cake in a sealed container or tin at room temperature and eat within 5 days.

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