Victoria Sponge Recipe

A classical, traditional, British cake. Simple to make and delicious with a good cup of tea. Instructions from a Tea Sommelier


  • 4 large eggs weighed
  • The same amount each of flour, caster sugar, and butter. You can cut back on the sugar if you wish.
  • A pinch of salt.
  • 1-2 tsps of good vanilla essence
  • Icing sugar for dusting


Victoria Sponge


Step 1:

Preheat the oven to 170°C. If the heat is too high the sponge will crisp up slightly at the edges and you do not want that. Butter (or grease with baking spray) two eight inch round sandwich baking tins. Put a couple of tablesspoons of breadcrumbs in and swirl around until the butter is lightly covered. Alternatively line the tins with baking (US: parchment not sandwich) paper.

Step 2:

Place the butter and sugar into a mixing bowl and beat until creamy and pale yellow with a wooden spoon. You can also use a hand mixer or a standing mixer using the attachment for beating. Whatever you are used to doing.

Step 3:

Seive the flour, baking powder and salt from a height into another bowl. This makes the mixture more airy.

Step 4:

Crack your four eggs into a jug or a bowl. I have this tip from Ina Garten, as if you have a bad egg and you crack it directly into your mixutre, you will have to throw it away and start again. Nobody wants to do that.

Step 5:

Add the eggs with one to two spoons of flour one at a time. Eachtime incorporating well in to the mixutre but not overmixing.  This is to stop the butter egg mixutre from curdling, which will stop your cake from rising properly. Scrape down the sides of the bowl with a spatula each time.

Step 6:

Beat in the vanilla.  Fold the rest of the flour into the mixture with a spatula. Do this carefully to keep the airiness.

Step 7:

What you are looking for is “dropping consistency” this means if you scoop some of the mixture up and hold the spatula downwards, the mixture will slowly fall off the spoon. (If the mixture seems too stiff, you can add one or two spoons of hot water.)

Step 8:

Divide the mixture evenly between the two tins and level out with an offset spatula or a knife. The sides can be a little higher than the center. This will level out during baking and prevent the bowler hat effect.

Step 9:

Bake for twenty five to thirty minutes. The sponge should be a light golden colour and not leave a dent if you touch it with your finger.

Step 10:

Leave to cool in the tins. Then run a knife around the edges and tip them out carefully. If you do this too soon, the delicate sponge will might break.

Step 11:

Spoon some jam onto one sponge and some whipped cream onto the other (sweetened with some icing sugar, I use rice sirup, if you wish). Place one sponge carefully on top of the other. You can also pipe the cream. I quite like it when the filling oozes out a little. For the finishing touch dust gently from a height with icing sugar.


Victoria Sponge ooozing with jam

Not so difficult

11 steps to a Victoria Sponge recipe may seem complicated, but the instructions are detailed. If you follow the rules it is an easy cake to make. It doesn’t have to be fit for the Bake-off. Let me know if your recipes are different or if you have any hacks or pimping tricks.

Victoria Sponge gluten free


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