Victoria sponge cake

A traditional Victoria sponge cake, perfect for any afternoon with a cup of tea.

A classic, uncut Victoria sponge with a deep filling of butter cream and jam

Difficulty: easy

Prep Time: 20

Cook Time: 20

Servings: 10

  • 225g butter or margarine
  • 225g caster sugar
  • 225g self-raising flour
  • 4 eggs
  • 1 tsp baking powder
  • 3 tbsp of jam for the filling
  • Icing sugar to dust the top
  • Cream to serve
  1. Preheat the oven to 350°F/180°C and grease two 8 inch cake tins.
  2. In a large bowl, mix the butter and sugar together, then add the eggs, flour and baking powder.
  3. Spread the mix evenly between the 2 cake tins.
  4. Place both tins in the middle of the preheated oven for 20 minutes, before checking with a knife. When the knife comes out clean, it's ready!
  5. Allow to cool in the tins before moving them onto a cooling rack.
  6. Add the jam, stack, dust with icing sugar and serve with a big dollop of cream. Enjoy!