Victoria sponge - recipe

Victoria sponge

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For the filling

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  1. 1

    Preheat the oven to 180°C (160°C fan, gas mark 5). Put some water in a cake tin or roasting tin and set in the bottom of the oven. Prepare the sandwich tins (2 x 7in sponge tins) by lining with baking parchment.

  2. 2

    Cream together the butter and sugar with a wooden spoon or electric hand whisk, until pale and fluffy.

    For this step you'll need:

    • 200g Butter (unsalted)
    • 200g White caster sugar to dust
  3. 3

    Add the eggs in 3 parts, beating well after each addition so that the egg is well incorporated. Add the vanilla. Sift the flour into the mixture and fold in lightly with a metal spoon, until the mixture is even. Add the milk and mix.

    For this step you'll need:

    • 3 Egg(s) (free range) at room temperature
    • 1tsp Vanilla extract
    • 200g Self-raising white flour
    • 2 tbsp Milk (whole)
  4. 4

    Spoon the mix into tins and bake for 25 minutes, or until a skewer inserted comes out clean. Remove and cool on a wire rack.

  5. 5

    To assemble the cake, put a dab of cream in the centre of the serving plate, and top with one of the cakes. Spoon the whipped cream all over the base and sprinkle over the halved strawberries. Top with the other cake and decorate with strawberries. Sift over the caster sugar and serve.

    For this step you'll need:

    • 150ml Double cream whipped
    • Strawberries washed and halved
    • White caster sugar to dust

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