Best Victoria sponge recipe

A classic Victoria sponge recipe is a must-have for any cook. And this tried-and-tested recipe wouldn't disgrace The Great British Bake Off. 

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Note: This recipe is for two 7" sandwich tins, but if you have 8" tins, use three eggs.

  • 2 eggs
  • Self-raising flour
  • White caster sugar
  • Butter
  • Raspberry jam
  • Doily (optional)



  1. Grease and line your two sandwich tins, and ensure the ingredients are at room temperature before starting. 
  2. Preheat oven to 160C-180C (you may need to make this recipe a couple of times to work out the optimum temperature for your oven.)
  3. Weigh eggs (in their shells), and use the weight of eggs to determine how much butter, sugar and flour to use. For example, if the eggs weigh 120g, then measure out 120g of butter, sugar, and flour.
  4. Cream together the sugar and butter using an electric mixer (or use a wooden spoon if you are peculiar with large, muscular arms).
  5. Beat eggs lightly in a separate jug, but don't froth them too much.
  6. Slowly add the eggs to the sugar and butter, a little at a time. If the mixture curdles, you are being impatient, so add a tbsp of flour to the mix.
  7. High sift the flour into its own bowl to aerate it.
  8. High sift the flour again, about a third at a time and fold in using a large metal spoon. (Don't use a wooden spoon here.)
  9. When all the flour is combined with the rest of the ingredients, gently divide between the sandwich tins.
  10. Run a clean, dry finger around the edge of each cake.
  11. Cook for approximately 20 minutes. (Again, you may need to make the cake several times to find the optimum cooking time for your cake.)
  12. When the cakes are well risen, golden brown and the top bounces back when you press them lightly, remove from oven. Leave to cool in the tins for 10 minutes.
  13. Turn out on to cake racks covered with a tea towel to prevent rack marks, and leave to cool completely.
  14. Place least-attractive looking cake-half on a doily, on a white plate, and add a thick layer of raspberry jam.
  15. Place other sponge carefully on the top (smooth crust uppermost).
  16. Add dusting of caster sugar, and serve. 


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Last updated: almost 3 years ago