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Classic Victoria sponge recipe

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Master the classics with this delicious Victoria sponge. A quintessential British bake, it features layers of light sponge sandwiched together by velvety cream and juicy strawberries. See method

Serves 10
20 mins to prepare and 20 mins to cook, 30 mins to cool
435 calories / serving

Ingredients

175g (6oz) butter, softened
175g caster sugar
3 eggs
175g self-raising flour
250ml (8fl oz) double cream
1 tsp vanilla bean paste, or vanilla extract
1 tbsp icing sugar, plus extra for decoration
400g (13oz) strawberries
4 tbsp strawberry jam (optional)

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1810kj
435kcal 22%
Fat
30g 43%
Saturates
18g 88%
Sugars
24g 27%
Salt
0.2g 4%

of the reference intake
Carbohydrate 39g Protein 4.5g Fibre 1.5g

Method

Pre-heat the oven to 180°C. Butter and line two 18cm (7in) sandwich tins with nonstick baking paper.

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Beat the butter and the sugar till pale and fluffy. Add the eggs, one at a time, beating well. Fold in the flour, one spoon at a time.

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Divide the mixture evenly between the tins and level with a knife. Bake in the oven for 20 minutes until the sponge cakes are well risen, golden brown and firm to the touch.
Cool the sponge cakes on a wire rack. Hull the strawberries and slice them in half. Whip the cream till quite stiff, mix in the icing sugar and the vanilla.
When the cakes are cool, spread the jam on one of the sponge cakes (if using) and spread half of the whipped cream on top. Place half of the strawberries on top of the cream. Place the other sponge cake on top and spread with the remaining whipped cream. Arrange the remaining strawberries around the top of the cake and dust with the remaining icing sugar.