A British classic!

Very simple to make – and the batter can be endlessly modified (and even used for cupcakes!)

Victoria Sponge


  • 225g (8oz) butter (must be at room temperature)
  • 225g (8oz) sugar
  • 4 large eggs
  • Optional: 1 tsp of vanilla essence, or 1 tbsp of lemon juice
  • 225g (8oz) self-raising flour
  • 1 tsp. baking powder

To serve:

  • Jam, and/or fresh berries (e.g raspberries or strawberries)
  • ½ pint (250ml) of double Cream, whipped. Or butter cream:
    • 100g butter, softened
    • 200g icing sugar
    • 50ml double cream


  1. For a coffee flavour, dilute a tablespoon of instant coffee with a dessertspoon of hot water.
  2. For a chocolate flavour, take out a level -tablespoon of flour and replace it with a level tablespoon of cocoa.
  3. The fillings can vary from just jam or a mixture of jam and whipped cream, to lemon curd or chocolate fudge icing. Also you can flavour the cake mixture with grated lemon or orange rind.


  1. Preheat the oven to 180C/350F/Gas 4.-
  2. Line 2 x 20 cm/8″ cake tins. (Or grease thoroughly, then dust the tins with flour to line them.)
  3. Simple method: place all the cake ingredients together in a mixer, then blitz until smooth. Continue to #7.
  4. Traditional method: in a mixing bowl cream the butter and sugar together until you get a pale, fluffy mixture that drops off the spoon easily (an electric hand whisk speeds this up considerably).
  5. Next, in a separate bowl beat the eggs thoroughly together, then slowly add them a  very little at a time, beating well after each addition – as you go you can add a little more each time.
  6. When the eggs have been mixed in, add the vanilla or lemon and then fold in the flour. Sieve a quarter of the flour – fold in, then repeat until it’s completed added.
  7. Now you should have a mixture that will drop off the spoon easily when you tap it on the side of the bowl. If not, add 1-2 tsp. of milk.
  8. Divide the mixture equally between the prepared tims.
  9. Cook them on the centre shelf of the oven, for about 25-30 minutes to cook.
  10. DO NOT OPEN THE OVENS HALF WAY THROUGH: the sudden rush of cold air will cause the cakes to sink.
  11. When they are cooked, a knife or skewer stabbed into the centre should come back out clean when removed.
  12. When they are cooked, remove them from then oven, and let them rest for 1-2 minutes. Then turn them out on to a wire cooling tray (you might need to loosen the edges with a palette knife first).
  13. Then peel off the base papers and leave the cakes to cool before sandwiching them together with jam/fruit/cream/ or butter cream and sift a little icing sugar over the top.