Victoria sponge recipe

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The classic British sandwich cake, this was – as you would expect – named in honour of Queen Victoria. We haven’t tinkered with it and ours is quite traditional, being light but firm and filled with good jam and whipped unsweetened cream.

  • Yield: 25 cm cake


  • 250 g soft butter
  • 250 g caster sugar
  • 4 eggs
  • 250 g plain white flour
  • 2 tsp baking powder
  • 20 g icing sugar for dusting
  • 80 g raspberry or strawberry jam
  • 150 ml double cream, whipped
How to Make It
  1. Preheat the oven to 170°C. Beat the butter with the caster sugar until pale and fluffy.
  2. In a bowl, whisk the eggs just to mix. Slowly add the eggs to the butter and sugar mix, making sure each addition is well mixed in before adding more.
  3. Sift the flour and baking powder, then gently fold into the egg mix with a spatula.
  4. Use baking parchment to line the bottom of a 25 cm round cake tin with a removable bottom. Line the side of the tin with a separate strip of parchment. Pour in the cake mixture.
  5. Bake for 30–35 minutes until a skewer inserted into the centre of the cake comes out clean. Cool on a wire rack.
  6. Remove the cake from the tin and split into two equal layers using a bread knife.
  7. Spread jam on the cut surface of one layer and whipped cream on the other cut surface. Sandwich together. Dust the top of the cake with icing sugar.

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