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Victoria sponge

Victoria sponge, photographed for Pinch of Mint

By Tom · Updated

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  • About 1 hour 15 min
  • Easy

Experimenting with food and creating new recipes using different flavours is what I prefer to do in the kitchen. However, sometimes I just wish to make a classic and forever favourite recipe.

The recipe

Victoria sponge

Experimenting with food and creating new recipes using different flavours is what I prefer to do in the kitchen.

  • 15 min prep
  • 1 hour cooking
  • Easy

Times and difficulty are our estimates from the method, not stopwatch figures.

Quantities
Measurements

Ingredients

The sponge

The filling

Tick things off as you go — they stay ticked if you close the page.

A dotted underline means the amount has been rounded to something you can measure.

Method

  1. Step 1

    Start by preheat your oven to 170°C.

  2. Step 2

    For the easiest and quickest outcome place all sponge ingredients into the mixing bowl of a free-standing mixer and let it run until all elements are completely blended to a smooth mixture. Start the mixer on a low speed to avoid the ingredients overflowing from the bowl.

  3. Step 3

    If you have more time, you can make the mixture using the traditional creaming method. To do this, you need to place the butter (230 g), sugar and vanilla (1 tsp) in a mixing bowl and cream together until the sugar dissolves and the mixture is light and fluffy. Next, add the whole eggs (4 eggs) one by one until fully incorporated. After all of the eggs are mixed in, the flour (230 g) can be sieved to remove any lumps. Gradually fold in the flour and baking powder (1½ tsp) with a wooden spoon or spatula until the mixture is smooth. Make sure you don't beat the air out of the mixture to achieve a light sponge cake.

  4. Step 4

    To bake the sponge you will need an 8" Cake tin lined with greaseproof paper to prevent from sticking. Add the cake mixture into the cake tin and smooth out on the top.

  5. Step 5

    Place into the oven at 170°C for 50-60 minutes depending on your oven. A good way to check if the cake is fully baked is to stick a metal skewer or a small paring knife into the centre of the cake and if it comes out clean, the cake is ready.

  6. Step 6

    Once cooked, take the cake from the oven and place onto a cooling rack. Allow it to fully cool down to room temperature before filling.

  7. Step 7

    To fill the cake cut it into two or more layers. Spread your choice of Jam on the bottom of each layer. If you'd like to try making your own jam, there is my recipe for Super Easy Blackcurrant Jam all you have to do is swap out the blackcurrants for raspberries or strawberries.

  8. Step 8

    Whip the double cream (300 ml) and add extra sugar to your taste if needed. The whipped cream can then be placed on top of the Jam and spread out. Now its time to stack up the cake layers to form the finished cake. To finish it off sprinkle the top with caster sugar (230 g) or icing sugar. You can serve this in slices with extra cream and fresh fruit on the side.

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More vegetarian puddings and bakes

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Questions people ask

How long does victoria sponge take?

About 1 hour 15 min from start to finish, of which 15 min is prep and 1 hour is cooking. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How much does this make?

The original recipe did not state a yield, so nothing has been invented for it. The scale control on the recipe card multiplies the quantities instead, which is the honest version of the same thing.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.

Is it vegetarian?

Yes, as written. If you are cooking for a strict vegetarian, the one to check is the cheese: several hard cheeses are made with animal rennet.