Victoria Sponge

A light, fluffy sponge filled with jam and softly whipped cream — the most iconic British cake.

Ingredients

For the sponge

• 200g unsalted butter, softened
• 200g caster sugar
• 4 medium eggs
• 200g self raising flour
• 1 tsp vanilla extract
• 1–2 tbsp milk (if needed)

For the filling

• 200ml double cream
• 1 tbsp icing sugar
• 1 tsp vanilla
• 4–5 tbsp strawberry or raspberry jam

Method

1. Make the sponge

1. Heat oven to 180°C (160°C fan). Grease and line two 20cm sandwich tins.
2. Beat butter and sugar together until pale and fluffy (3–4 minutes).
3. Add eggs one at a time, beating well.
4. Fold in the flour gently with a spatula.
5. Add vanilla and a splash of milk if the batter feels thick.
6. Divide evenly between the tins and level the tops.
7. Bake for 20–22 minutes until golden and springy.
8. Cool completely.

2. Make the filling

1. Whip cream, icing sugar and vanilla to soft peaks.
2. Spread jam on one sponge.
3. Spread cream on the other.
4. Sandwich together.