Classic Victoria Sponge

Makes 8 Slices

Ingredients (for the Sponge)

  • 200g Caster Sugar
  • 200g Softened Unsalted Butter
  • 4 eggs, beaten
  • 200g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp milk

Ingredients (for the filling)

  • 100g butter, softened
  • 140g icing sugar
  • Drop vanilla extract
  • 170g strawberry jam (half a jar of Tiptree Little Scarlet)
  • Icing Sugar, to decorate.


  1. Pre-heat oven to 190c / fan 170c. Butter and line two 20cm sandwich tins; or if they are non-stick you may just need to line.
  2. In a mixing bowl beat, 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
  3. Divid the mixture between the two tins, smooth the surface with a spatula or the back of a spoon.
  4. Bake for about 20 mins until golden and the cake springs back when pressed.
  5. Turn onto a cooling rack and leave to cool.
  6. To make the cream filling beat the 100g butter until smooth and then add in the 140g icing sugar and a drop of vanilla extract.
  7. Spread the buttercream over the bottom of one of the sponges top it with the strawberry jam and sandwich the second sponge on top.
  8. Dust with icing sugar before serving.