Easy victoria sponge

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Serves: 16

By NormaSknockers

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  • 340g self-raising flour

  • 170g icing sugar

  • 340g caster sugar

  • 2 tsp baking powder (heaped)

  • 3 drops vanilla essence

  • 340g unsalted butter or margarine

  • 55g unsalted butter

  • 6 eggs

  • 4 tsp strawberry jam


<ol> <li>Put all of the main ingredients into a bowl and mix (I've never bothered adding anything separately or faffed about with sifting - far easier).</li> <li>Mix until smooth, then mix a bit longer than you usually would.</li> <li>Divide the mixture between 2 cake tins (the smaller the tins the deeper the cake) and bake in the oven until golden brown and springing back to the touch. I bake mine in a fan oven at 160C, this can take around 20-30 minutes but I find you get a much lighter sponge this way.</li> <li>While the cake is cooling mix together the 55g butter and the 170g icing sugar with a few drops of vanilla. Once the cake is cooled spread one half with the jam, the other with the butter-icing mix (don't spread the buttercream right to the edge as when the cake is sandwiched together it will spread to the edge anyway) and sandwich together.</li> <li>You can finish the cake however you like, either with a smattering of icing sugar for a traditional look, or drizzle with some icing and pop on some hundreds and thousands for a little twist.</li> </ol>

Handy Hint

<p>Leave the cakes in the tins for at least 10 minutes before attempting to remove them. Also line your tins with baking paper for easy removal from the tins.</p>

Additional Information

  • Nut Free

  • Vegetarian

  • Cake/Dessert

  • Kids can help

  • Make Ahead

  • Can Freeze

  • cake

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  • Bathsheba 09/01/11 20:05

    Makes a FABULOUS child's birthday cake of an impressive size - this is now my default birthday cake recipe.

  • NormaSknockers 04/09/10 08:56

    A really easy way to make a Victoria Sponge, the hardest part is the washing up!