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Individual Victoria sponge cakes  recipe

Individual Victoria sponge cakes recipe

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  • Serves 6
  • 15 mins to prepare and 15 mins to cook, 10 mins to cool
  • 402 calories / serving


  • 125g light butter
  • 125g caster sugar
  • 2 eggs, beaten
  • 125g self-raising flour

To decorate

  • 4 tbsp raspberry jam
  • 200g low-fat crème fraiche
  • icing sugar to dust
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    21g 29%
  • Saturates

    12g 58%
  • Sugars

    32g 35%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 50.8g Protein 6.4g Fibre 0.8g


  1. Preheat oven to gas mark 4, 180°C, 350°F. Cream butter and sugar together until light and fluffy. Gradually beat in eggs then fold in flour. Divide mixture between lightly greased bun tins (or silicone moulds). Bake for 12-15 minutes until just firm to the touch and golden.
  2. Cool for 10 minutes then turn out of tins to cool completely.
  3. Whip the crème fraîche until it just holds its shape then spread on to the base of one cake, spread jam on the other base and sandwich together. Dust with icing sugar.

Tip: Unfilled they will keep for up to three days, once filled they should be eaten the same day.

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